Carlos Díaz

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 .

Serum manganese concentrations in a representative sample of the Canarian population

L. Serra-Majem, P. Henríquez, E. Rodríguez, 2001, Biological Trace Element Research.

Chemometric studies of chemical compounds in five cultivars of potatoes from Tenerife.

E. Rodríguez, Mónica González, C. Díaz, 2002, Journal of agricultural and food chemistry.

Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices

L. A. Gonzalez-Mendoza, E. Dorta, Mónica González, 2017, Plant Foods for Human Nutrition.

Phenolic Compounds in Wheat Grain Cultivars

E. Rodríguez, L. Hernández, Desirée Afonso, 2011, Plant foods for human nutrition.

Free hydroxycinnamic acids, lycopene, and color parameters in tomato cultivars.

E. Rodríguez, M. Hernández, C. Díaz, 2007, Journal of agricultural and food chemistry.

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.

Carotenoid concentrations of native Andean potatoes as affected by cooking

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