Patricia Esquivel

Functional properties of coffee and coffee by-products

Patricia Esquivel, Víctor M. Jiménez · Food Research International · 2011 · 811 citations · Full text

Food Chemistry, Functional Properties, Functional Property

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 · 167 citations · Full text

Phenolic Compounds, Polyphenolics, Biochemistry +11

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 · 148 citations

Food Chemistry, Plant Biology, Yellow-fleshed Papaya +6

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 · 139 citations · Full text

Nutrition, Botany, Food Analysis +19

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 · 105 citations

Food Chemistry, Carotenoid, Engineering +10