Lupita Muñoa

Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

Gabriela Burgos, Walter Amorós, Lupita Muñoa et al. · Journal of Food Composition and Analysis · 2013 · 149 citations

Food Chemistry, Phenolic Acid Concentrations, Food Analysis +4

Total and individual carotenoid profiles in Solanum phureja of cultivated potatoes: I. Concentrations and relationships as determined by spectrophotometry and HPLC

Gabriela Burgos, Elisa Salas, Walter Amorós et al. · Journal of Food Composition and Analysis · 2008 · 97 citations

Individual Carotenoid Profiles, Plant Analysis, Carotenoid +7

Carotenoid concentrations of native Andean potatoes as affected by cooking

Gabriela Burgos, Walter Amorós, Elisa Salas et al. · Food Chemistry · 2011 · 52 citations

Food Chemistry, Nutrition, Carotenoid +11

In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes

Gabriela Burgos, Lupita Muñoa, Paola Sosa et al. · Plant Foods for Human Nutrition · 2013 · 34 citations · Full text

Effect of environment and peeling in the glycoalkaloid concentration of disease-resistant and heat-tolerant potato clones

Lupita Muñoa, Clara Chacaltana, Paola Sosa et al. · Journal of Agriculture and Food Research · 2022 · 11 citations · Full text