Patricia Esquivel

Functional properties of coffee and coffee by-products

Patricia Esquivel, Víctor M. Jiménez · Food Research International · 2011 · 829 citations · Full text

Agriculture, Biochemistry, Food Science +10

Characterization of phenolic compounds in jocote (Spondias purpurea L.) peels by ultra high-performance liquid chromatography/electrospray ionization mass spectrometry

Christina Engels, Diana Gräter, Patricia Esquivel et al. · Food Research International · 2011 · 169 citations · Full text

Agriculture, Chemistry, Food Science +12

Characterization of chromoplasts and carotenoids of red- and yellow-fleshed papaya (Carica papaya L.)

Ralf M. Schweiggert, Christof B. Steingass, Annerose Heller et al. · Planta · 2011 · 150 citations

Life Sciences, Plant Biology, Plant Sciences +12

Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study

Ralf M. Schweiggert, Rachel E. Kopec, María G. Villalobos-Gutierrez et al. · British Journal Of Nutrition · 2013 · 142 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +9

Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.)

Ralf M. Schweiggert, Christof B. Steingass, Eric Mora et al. · Food Research International · 2011 · 106 citations

Agriculture, Food Science, Plant Sciences +14