Pilar Legua

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

Aneta Wojdyło, Adam Figiel, Pilar Legua et al. · Food Chemistry · 2016 · 163 citations

Food Chemistry, Dried Jujube Fruits, Drying Method +6

Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits

Aneta Wojdyło, Ángel A. Carbonell‐Barrachina, Pilar Legua et al. · Food Chemistry · 2016 · 146 citations

Food Chemistry, Food Bioactive Compound, Phenolic Composition +5

Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction

P. Melgarejo, Ángel Calín‐Sánchez, Laura Vázquez‐Araújo et al. · Journal of Food Science · 2011 · 123 citations

Physico‐chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (<i>Ziziphus jujuba</i> Mill.) fruits

Francisca Hernández, Luis Noguera‐Artiaga, Francisco Burló et al. · Journal of the Science of Food and Agriculture · 2015 · 121 citations

Antioxidant properties and chemical characterization of Spanish <scp><i>Opuntia ficus‐indica</i></scp> Mill. cladodes and fruits

Lucía Andreu‐Coll, Nallely Nuncio‐Jáuregui, Ángel A. Carbonell‐Barrachina et al. · Journal of the Science of Food and Agriculture · 2017 · 116 citations