M. Ángeles Varo

Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum)

Juan Martín‐Gómez, M. Ángeles Varo, Julieta Mérida et al. · LWT · 2019 · 89 citations

Food Chemistry, Anthocyanin Profiles, Total Phenolic Compounds +4

Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts

Juan Martín‐Gómez, Teresa García‐Martínez, M. Ángeles Varo et al. · LWT · 2021 · 49 citations

Food Chemistry, Phenolic Compounds, Mixed Blueberry +6

Green Ultrasound-Assisted Extraction of Antioxidant Phenolic Compounds Determined by High Performance Liquid Chromatography from Bilberry (Vaccinium Myrtillus L.) Juice By-products

M. Ángeles Varo, Magali Jacotet-Navarro, María P. Serratosa et al. · Waste and Biomass Valorization · 2018 · 39 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +10

Effect of potassium metabisulphite and potassium bicarbonate on color, phenolic compounds, vitamin C and antioxidant activity of blueberry wine

M. Ángeles Varo, Juan Martín‐Gómez, María P. Serratosa et al. · LWT · 2022 · 31 citations · Full text

Food Chemistry, Potassium Bicarbonate, Different Blueberry Wines +6

Effect of Temperature on the Anthocyanin Extraction and Color Evolution during Controlled Dehydration of Tempranillo Grapes

Ana Márquez, María P. Serratosa, M. Ángeles Varo et al. · Journal of Agricultural and Food Chemistry · 2014 · 26 citations

Food Chemistry, Chemical Engineering, Engineering +14