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Biocompounds Content Prediction in Ecuadorian Fruits Using a Mathematical Model.
Foods. 2019 Jul 25;8(8):284. doi: 10.3390/foods8080284.
Foods. 2019.
PMID: 31349551
Free PMC article.
Analysis of Environmental Conditions Effect in the Phytochemical Composition of Potato (Solanum tuberosum) Cultivars.
Samaniego I, Espin S, Cuesta X, Arias V, Rubio A, Llerena W, Angós I, Carrillo W.
Samaniego I, et al. Among authors: angos i.
Plants (Basel). 2020 Jun 29;9(7):815. doi: 10.3390/plants9070815.
Plants (Basel). 2020.
PMID: 32610590
Free PMC article.
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Influence of the Maturity Stage on the Phytochemical Composition and the Antioxidant Activity of Four Andean Blackberry Cultivars (Rubus glaucus Benth) from Ecuador.
Samaniego I, Brito B, Viera W, Cabrera A, Llerena W, Kannangara T, Vilcacundo R, Angós I, Carrillo W.
Samaniego I, et al. Among authors: angos i.
Plants (Basel). 2020 Aug 13;9(8):1027. doi: 10.3390/plants9081027.
Plants (Basel). 2020.
PMID: 32823664
Free PMC article.
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Profile of Bioactive Components of Cocoa (Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity.
Llerena W, Samaniego I, Vallejo C, Arreaga A, Zhunio B, Coronel Z, Quiroz J, Angós I, Carrillo W.
Llerena W, et al. Among authors: angos i.
Foods. 2023 Jul 3;12(13):2583. doi: 10.3390/foods12132583.
Foods. 2023.
PMID: 37444322
Free PMC article.
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Effect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa).
Petri E, Arroqui C, Angós I, Vírseda P.
Petri E, et al. Among authors: angos i.
J Food Sci. 2008 Apr;73(3):C122-6. doi: 10.1111/j.1750-3841.2008.00696.x.
J Food Sci. 2008.
PMID: 18387087
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Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages.
Barba C, Angós I, Maté JI, Cornejo A.
Barba C, et al. Among authors: angos i.
Food Chem X. 2024 May 4;22:101440. doi: 10.1016/j.fochx.2024.101440. eCollection 2024 Jun 30.
Food Chem X. 2024.
PMID: 38756467
Free PMC article.
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