David Campos

Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers

Rosana Chirinos, Hervé Rogez, David Campos et al. · Separation and Purification Technology · 2006 · 314 citations · Full text

Agriculture, Food Science, Plant Sciences +14

Sacha inchi (Plukenetia volubilis): A seed source of polyunsaturated fatty acids, tocopherols, phytosterols, phenolic compounds and antioxidant capacity

Rosana Chirinos, Gledy Zuloeta, Romina Pedreschi et al. · Food Chemistry · 2013 · 208 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity

David Campos, Indira Betalleluz‐Pallardel, Rosana Chirinos et al. · Food Chemistry · 2012 · 181 citations · Full text

Life Sciences, Food Science, Nutritional Sciences +14

Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages

Rosana Chirinos, Jorge Oviedo Galarza, Indira Betalleluz‐Pallardel et al. · Food Chemistry · 2009 · 170 citations

Agriculture, Food Science, Food Chemistry +16

Antioxidant capacity and secondary metabolites in four species of Andean tuber crops: native potato (<i>Solanum</i> sp.), mashua (<i>Tropaeolum tuberosum</i> Ruiz &amp; Pavón), Oca (<i>Oxalis tuberosa</i> Molina) and ulluco (<i>Ullucus tuberosus</i> Caldas)

David Campos, Giuliana Noratto, Rosana Chirinos et al. · Journal of the Science of Food and Agriculture · 2006 · 139 citations

Life Sciences, Crop Sciences, Plant Sciences +15