Romina D. Di Paola Naranjo

Author

Universidad Nacional de Córdoba ORCID

Also Known As

R NARANJO, Romina D. Di Paola Naranjo, Romina Daniela Di Paola Naranjo

Publications

248

Citations

H-Index

Concepts

All Affiliations

Universidad Nacional de Córdoba Consejo Nacional de Investigaciones Científicas y Técnicas

About

Romina D. Di Paola Naranjo is an author at Universidad Nacional de Córdoba specializing in food chemistry, medicine, and oxidative stress.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	2	2	63
2	Engineering	1	1	20
3	Health Sciences	1	1	44
4	Natural Sciences	1	1	20
5	Biochemistry	1	1	20

Romina D. Di Paola Naranjo

Publications

241

Citations

H-Index

Page 1

	Year	Citations
Comparison of Free Amino Acids Profile in Honey from Three Argentinian Regions Pablo M. Cometto, Pablo F. Faye, Romina D. Di Paola Naranjo, Journal of Agricultural and Food Chemistry	2003	67
Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays Carla M. Stinco, María V. Baroni, Romina D. Di Paola Naranjo, Journal of Food Composition and Analysis Food ChemistryPolyphenolicsHydrophilic Antioxidant CompoundsFood Bioactive CompoundDifferent Fruit Cultivars	2014	44
How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines María V. Baroni, Romina D. Di Paola Naranjo, Carolina García-Ferreyra, LWT	2012	40
Hydrophilic antioxidants from Andean tomato landraces assessed by their bioactivities in vitro and in vivo Romina D. Di Paola Naranjo, Santiago N. Otaiza, Alejandra C. Saragusti, Food Chemistry	2016	36
Downregulation of polyphenol oxidase in potato tubers redirects phenylpropanoid metabolism enhancing chlorogenate content and late blight resistance Briardo Llorente, Mariana G. López, Fernando Carrari, Molecular Breeding BiologyPhysiological Plant PathologyBiosynthesisEngineeringBiochemistry	2014	20
Antioxidant properties and phenolic composition of “Composed Yerba Mate” Geraldine Cheminet, María V. Baroni, Daniel A. Wunderlin, Journal of Food Science and Technology Food ChemistryFood Bioactive CompoundMedicinePhenolic CompositionPhytochemical	2021	19
Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina Gabriela Angelina Reartes, Romina D. Di Paola Naranjo, Aldo R. Eynard, Food and Chemical Toxicology	2016	15

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