Luís Bustamante

Hydroxycinnamic acids and flavonols in native edible berries of South Patagonia

Antonieta Ruíz, Luís Bustamante, Carola Vergara et al. · Food Chemistry · 2014 · 50 citations

Agriculture, Food Science, Plant Sciences +16

Phenolic, oxylipin and fatty acid profiles of the Chilean hazelnut (Gevuina avellana): Antioxidant activity and inhibition of pro-inflammatory and metabolic syndrome-associated enzymes

Liudis Leidy Pino Ramos, Felipe Jiménez‐Aspee, C. Theoduloz et al. · Food Chemistry · 2019 · 47 citations · Full text

Agriculture, Biochemistry, Food Science +17

Flavonols, Alkaloids, and Antioxidant Capacity of Edible Wild <i>Berberis</i> Species from Patagonia

Antonieta Ruíz, Moisés Zapata, Constanza Sabando et al. · Journal of Agricultural and Food Chemistry · 2014 · 42 citations · Full text

Life Sciences, Botany, Plant Sciences +13

High performance thin layer chromatography determination of cellobiosan and levoglucosan in bio-oil obtained by fast pyrolysis of sawdust

Catherine Tessini, Mario Vega, Niels Müller et al. · Journal of Chromatography A · 2011 · 36 citations · Full text

Life Sciences, Biochemistry, Food Analysis +6

Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes

Tabita Aguilar, Cristina Loyola, Johannes de Bruijn et al. · European Food Research and Technology · 2015 · 36 citations · Full text

Agriculture, Food Science, Plant Sciences +17