Erick Scheuermann

Murta Leaves (<i>Ugni molinae</i>Turcz) as a Source of Antioxidant Polyphenols

Mónica Rubilar, Manuel Pinelo, Mónica Ihl et al. · Journal of Agricultural and Food Chemistry · 2005 · 102 citations

Spent Coffee Grounds as a Renewable Source of Bioactive Compounds

Francisca Acevedo, Mónica Rubilar, Erick Scheuermann et al. · Journal of Biobased Materials and Bioenergy · 2013 · 102 citations

Engineering, Bioenergy, Soluble Coffee Industry +16

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

Thalita Riquelme Augusto-Obara, Erick Scheuermann, Severino Matias de Alencar et al. · Food Science and Technology · 2014 · 74 citations · Full text

Nutrition, Botany, Antioxidant Activity +17

Effect of immersion solutions on shelf-life of minimally processed lettuce

Mónica Ihl, Liliana Aravena, Erick Scheuermann et al. · LWT · 2003 · 61 citations

Vegetable Production, Shelf Life, Sustainable Agriculture +10

Influence of genotype and harvest year on polyphenol content and antioxidant activity in murtilla (Ugni molinae Turcz) fruit

Susana Alfaro, Ana Mutis, Rubén Palma et al. · Journal of soil science and plant nutrition · 2013 · 53 citations · Full text