Gloria Bobo

Intra‐laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods

Gloria Bobo, Gabriel Davidov‐Pardo, Cristina Arroqui et al. · Journal of the Science of Food and Agriculture · 2014 · 293 citations

Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

Tomás Lafarga, F.G. Acién, Massimo Castellari et al. · LWT · 2019 · 113 citations

Food Chemistry, Nutrition, Innovative Broccoli Soup +6

Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology

Tomás Lafarga, Carlos Álvarez, Gloria Bobo et al. · LWT · 2018 · 112 citations · Full text

Food Chemistry, Functional Properties, Ultrasound-assisted Methodology +10

Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology

Tomás Lafarga, Silvia Villaró, Gloria Bobo et al. · International Journal of Gastronomy and Food Science · 2019 · 79 citations

Chemical Engineering, Engineering, Response Surface Methodology +7

Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

Tomás Lafarga, İnmaculada Viñas, Gloria Bobo et al. · Innovative Food Science & Emerging Technologies · 2018 · 64 citations · Full text

Food Chemistry, Genus Brassica, Sous Vide Processing +4