Lupita Muñoa

Carotenoid concentrations of native Andean potatoes as affected by cooking

M. Bonierbale, W. Amoros, C. Díaz, 2012 .

Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling.

M. Bonierbale, W. Amoros, G. Burgos, 2013 .

Iron concentration of potato and sweetpotato clones as affected by location

M. Scurrah, E. Salas, T. zum Felde, 2021 .

Procedures for chemical analysis of potato and sweetpotato samples at CIP’s Quality and Nutrition Laboratory.

G. Burgos, Lupita Muñoa, T. Z. Felde, 2014 .

In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes

M. Bonierbale, T. zum Felde, G. Burgos, 2013, Plant Foods for Human Nutrition.

Concentration of ascorbic acid, carotenoids, total phenolics andtotal anthocyanins in cooked potatoes

M. Bonierbale, W. Amoros, E. Salas, 2009 .

Total and individual carotenoid profiles in Solanum phureja of cultivated potatoes: I. Concentrations and relationships as determined by spectrophotometry and HPLC

M. Bonierbale, M. Kimura, W. Amoros, 2009 .

Effect of environment and peeling in the glycoalkaloid concentration of disease-resistant and heat-tolerant potato clones

M. Gastelo, G. Burgos, Lupita Muñoa, 2022, Journal of Agriculture and Food Research.