Leonardo Cristian Favre

Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology

Leonardo Cristian Favre, Guido Rolandelli, Ndumiso Mshicileli et al. · Food Chemistry · 2020 · 59 citations · Full text

Natural Sciences, Chemistry, Food Science +9

Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology

Leonardo Cristian Favre, María Paula López‐Fernández, Marı́a Florencia Mazzobre et al. · Food Chemistry · 2018 · 48 citations · Full text

Agriculture, Chemistry, Plant Biology +13

Physicochemical, thermal and rheological properties of isolated Argentina quinoa starch

María Paula López‐Fernández, Silvio D. Rodríguez, Leonardo Cristian Favre et al. · LWT · 2020 · 18 citations · Full text

Agriculture, Chemistry, Food Science +13

The antioxidant and antiglycation activities of selected spices and other edible plant materials and their decay in sugar-protein systems under thermal stress

Leonardo Cristian Favre, María Paula López‐Fernández, Cristina dos Santos Ferreira et al. · Food Chemistry · 2021 · 18 citations · Full text

Agriculture, Biochemistry, Food Science +14

Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction

Lusani Norah Vhangani, Leonardo Cristian Favre, Guido Rolandelli et al. · Molecules · 2022 · 15 citations · Full text

Agriculture, Pharmacology, Biochemical Engineering +16