Enrique Sauri‐Duch

Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico

Víctor M. Moo‐Huchin, Mariela I. Moo-Huchin, Raciel Javier Estrada‐León et al. · Food Chemistry · 2014 · 222 citations

Food Chemistry, Tropical Fruits, Antioxidant Compounds +5

Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico

Víctor M. Moo‐Huchin, Iván Estrada-Mota, Raciel Javier Estrada‐León et al. · Food Chemistry · 2013 · 185 citations

Food Chemistry, Nutrition, Food Bioactive Compound +7

Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan

J Pino, M. Carmen González, Leonardo G. Ceballos et al. · Food Chemistry · 2007 · 158 citations

Volatile Compounds, Habanero Chilli Pepper, Phytochemistry +2

Tropical fruit peel powders as functional ingredients: Evaluation of their bioactive compounds and antioxidant activity

César A. Can-Cauich, Enrique Sauri‐Duch, David Betancur‐Ancona et al. · Journal of Functional Foods · 2017 · 128 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +7

Changes in volatile compounds of Habanero chile pepper (Capsicum chinense Jack. cv. Habanero) at two ripening stages

Jorge A. Pino, Enrique Sauri‐Duch, Rolando Marbot · Food Chemistry · 2005 · 109 citations

Capsicum Chinense Jack, Volatile Compounds, Habanero Chile Pepper