Francisco J. Salar

Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study

Francisco J. Salar, Vicente Agulló, Cristina García‐Viguera et al. · Foods · 2020 · 43 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Wild apple (Malus spp.) by-products as a source of phenolic compounds and vitamin C for food applications

Vitālijs Radenkovs, Tõnu Püssa, Karina Juhņeviča-Radenkova et al. · Food Bioscience · 2020 · 31 citations

Agriculture, Food Science, Horticultural Sciences +17

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Francisco J. Salar, Paula M. Periago, Vicente Agulló et al. · Foods · 2021 · 29 citations · Full text

Agriculture, Food Science, Microbiology +17

New UHPLC-QqQ-MS/MS Method for the Rapid and Sensitive Analysis of Ascorbic and Dehydroascorbic Acids in Plant Foods

Nieves Baenas, Francisco J. Salar, Raúl Domínguez‐Perles et al. · Molecules · 2019 · 28 citations · Full text

Agriculture, Biochemistry, Food Science +16

Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries

Francisco J. Salar, Paola Sánchez‐Bravo, Pedro Mena et al. · International Journal of Food Sciences and Nutrition · 2024 · 11 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16