María Sance

Variability of Solids, Organosulfur Compounds, Pungency and Health-Enhancing Traits in Garlic (<i>Allium sativum</i>L.) Cultivars Belonging to Different Ecophysiological Groups

Roxana E. González, Verónica C. Soto, María Sance et al. · Journal of Agricultural and Food Chemistry · 2009 · 65 citations · Full text

Food Chemistry, Health-enhancing Traits, Plant Analysis +13

Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones

Matilde D’Angelo, María Inés Zanor, María Sance et al. · Journal of the Science of Food and Agriculture · 2018 · 31 citations · Full text

Organosulfur and phenolic content of garlic (<i>Allium sativum</i>L.) and onion (<i>Allium cepa</i>L.) and its relationship with antioxidant activity

Verónica C. Soto, Roxana E. González, María Sance et al. · Acta Horticulturae · 2016 · 27 citations

Food Chemistry, Antioxidant Activity, Phenolic Content +5

Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits

Pablo R. Cortina, Ana N. Santiago, María Sance et al. · Metabolomics · 2018 · 22 citations · Full text

Food Chemistry, Physiology, Sensory Science +10

Effect of Heating on Onion <i>(Allium cepa L.)</i> Antiplatelet Activity and Pungency Sensory Perception

Pablo F. Cavagnaro, María Sance, Claudio R. Galmarini · Food Science and Technology International · 2007 · 17 citations

Food Chemistry, Onion Aa, Allergy +13