Narváez-Cuenca CE - Search Results

1

Diversity of (dihydro) hydroxycinnamic acid conjugates in Colombian potato tubers.

Narváez-Cuenca CE, Vincken JP, Zheng C, Gruppen H. Narváez-Cuenca CE, et al. Food Chem. 2013 Aug 15;139(1-4):1087-97. doi: 10.1016/j.foodchem.2013.02.018. Epub 2013 Feb 16. Food Chem. 2013. PMID: 23561213

2

New insights into an ancient antibrowning agent: formation of sulfophenolics in sodium hydrogen sulfite-treated potato extracts.

Narváez-Cuenca CE, Kuijpers TF, Vincken JP, de Waard P, Gruppen H. Narváez-Cuenca CE, et al. J Agric Food Chem. 2011 Sep 28;59(18):10247-55. doi: 10.1021/jf202624q. Epub 2011 Sep 6. J Agric Food Chem. 2011. PMID: 21854040

3

Inhibition of enzymatic browning of chlorogenic acid by sulfur-containing compounds.

Kuijpers TF, Narváez-Cuenca CE, Vincken JP, Verloop AJ, van Berkel WJ, Gruppen H. Kuijpers TF, et al. J Agric Food Chem. 2012 Apr 4;60(13):3507-14. doi: 10.1021/jf205290w. Epub 2012 Mar 26. J Agric Food Chem. 2012. PMID: 22416853

4

Quantitative fate of chlorogenic acid during enzymatic browning of potato juice.

Narváez-Cuenca CE, Vincken JP, Gruppen H. Narváez-Cuenca CE, et al. J Agric Food Chem. 2013 Feb 20;61(7):1563-72. doi: 10.1021/jf305093u. Epub 2013 Feb 8. J Agric Food Chem. 2013. PMID: 23360289

5

Polyphenolic composition and antioxidant activity of açai (Euterpe oleracea Mart.) from Colombia.

Garzón GA, Narváez-Cuenca CE, Vincken JP, Gruppen H. Garzón GA, et al. Among authors: narvaez cuenca ce. Food Chem. 2017 Feb 15;217:364-372. doi: 10.1016/j.foodchem.2016.08.107. Epub 2016 Aug 29. Food Chem. 2017. PMID: 27664647

6

Influence of genotype, agro-climatic conditions, cooking method, and their interactions on individual carotenoids and hydroxycinnamic acids contents in tubers of diploid potatoes.

Cuéllar-Cepeda FA, Parra-Galindo MA, Urquijo J, Restrepo-Sánchez LP, Mosquera-Vásquez T, Narváez-Cuenca CE. Cuéllar-Cepeda FA, et al. Among authors: narvaez cuenca ce. Food Chem. 2019 Aug 1;288:127-138. doi: 10.1016/j.foodchem.2019.03.015. Epub 2019 Mar 7. Food Chem. 2019. PMID: 30902272

7

Vitamin C, protein, and dietary fibre contents as affected by genotype, agro-climatic conditions, and cooking method on tubers of Solanum tuberosum Group Phureja.

Thomas S, Vásquez-Benítez JD, Cuéllar-Cepeda FA, Mosquera-Vásquez T, Narváez-Cuenca CE. Thomas S, et al. Among authors: narvaez cuenca ce. Food Chem. 2021 Jul 1;349:129207. doi: 10.1016/j.foodchem.2021.129207. Epub 2021 Feb 2. Food Chem. 2021. PMID: 33601282

8

Determination of carotenoids, total phenolic content, and antioxidant activity of Arazá (Eugenia stipitata McVaugh), an Amazonian fruit.

Garzón GA, Narváez-Cuenca CE, Kopec RE, Barry AM, Riedl KM, Schwartz SJ. Garzón GA, et al. J Agric Food Chem. 2012 May 9;60(18):4709-17. doi: 10.1021/jf205347f. Epub 2012 Apr 30. J Agric Food Chem. 2012. PMID: 22519635

9

Natural variation of sucrose, glucose and fructose contents in Colombian genotypes of Solanum tuberosum Group Phureja at harvest.

Duarte-Delgado D, Ñústez-López CE, Narváez-Cuenca CE, Restrepo-Sánchez LP, Melo SE, Sarmiento F, Kushalappa AC, Mosquera-Vásquez T. Duarte-Delgado D, et al. Among authors: narvaez cuenca ce. J Sci Food Agric. 2016 Sep;96(12):4288-94. doi: 10.1002/jsfa.7783. Epub 2016 Jun 21. J Sci Food Agric. 2016. PMID: 27133474 Free PMC article.

10

Hydroxycinnamic acids in cooked potato tubers from Solanum tuberosum group Phureja.

Piñeros-Niño C, Narváez-Cuenca CE, Kushalappa AC, Mosquera T. Piñeros-Niño C, et al. Among authors: narvaez cuenca ce. Food Sci Nutr. 2016 Jul 12;5(3):380-389. doi: 10.1002/fsn3.403. eCollection 2017 May. Food Sci Nutr. 2016. PMID: 28572921 Free PMC article.

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