Romina D. Di Paola Naranjo

Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina.

A. Eynard, S. Muñoz, G. A. Reartes, 2016, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Data on polyphenols and biological activity analyses of an Andean tomato collection and their relationships with tomato traits and geographical origin

F. Carrari, Santiago N. Otaiza, I. Peralta, 2016, Data in brief.

Hydrophilic antioxidants from Andean tomato landraces assessed by their bioactivities in vitro and in vivo.

F. Carrari, Santiago N. Otaiza, I. Peralta, 2016, Food chemistry.

Effects of bioavailable phenolic compounds from Ilex paraguariensis on the brain of mice with lung adenocarcinoma

S. de Pascual-Teresa, G. Repossi, C. Albrecht, 2019, Phytotherapy research : PTR.

Antioxidant properties and phenolic composition of “Composed Yerba Mate”

M. V. Baroni, D. Wunderlin, Romina D. Di Paola Naranjo, 2021, Journal of Food Science and Technology.

Comparison of free amino acids profile in honey from three Argentinian regions.

Pablo M Cometto, Pablo F Faye, Romina D Di Paola Naranjo, 2003, Journal of agricultural and food chemistry.