Carolina Rojas-Garbanzo

Characterization of phenolic and other polar compounds in peel and flesh of pink guava (Psidium guajava L. cv. ‘Criolla’) by ultra-high performance liquid chromatography with diode array and mass spectrometric detection

Carolina Rojas-Garbanzo, Benno F. Zimmermann, Nadine Schulze-Kaysers et al. · Food Research International · 2016 · 86 citations

Food Chemistry, Polyphenolics, Pink Guava +12

Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour

Carolina Rojas-Garbanzo, Ana M. Pérez, Jairol Bustos-Carmona et al. · Food Research International · 2011 · 64 citations

Food Chemistry, Nutrition, Bactris Gasipaes H.b.k +5

Carotenoid Profile, Antioxidant Capacity, and Chromoplasts of Pink Guava (<i>Psidium guajava</i> L. Cv. ‘Criolla’) during Fruit Ripening

Carolina Rojas-Garbanzo, Maike Gleichenhagen, Annerose Heller et al. · Journal of Agricultural and Food Chemistry · 2017 · 55 citations · Full text

Characterization of phytochemicals in Costa Rican guava (Psidium friedrichsthalianum -Nied.) fruit and stability of main compounds during juice processing - (U)HPLC-DAD-ESI-TQD-MSn

Carolina Rojas-Garbanzo, J. L. Winter, María Laura Montero et al. · Journal of Food Composition and Analysis · 2018 · 39 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +8

Anti-platelet activity and chemical characterization by UPLC-DAD-ESI-QTOF-MS of the main polyphenols in extracts from Psidium leaves and fruits

Carolina Rojas-Garbanzo, Lyanne Rodríguez, Ana M. Pérez et al. · Food Research International · 2020 · 26 citations

Food Chemistry, Polyphenolics, Medicine +11