Carmen Hernández‐Brenes

Changes in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars (<i>Capsicum </i>Species) As Influenced by Maturity

Luke R. Howard, Stephen T. Talcott, Carmen Hernández‐Brenes et al. · Journal of Agricultural and Food Chemistry · 2000 · 660 citations

Food Chemistry, Nutrition, Carotenoid +13

Phytochemical Composition and Pigment Stability of Açai (<i>Euterpe oleracea </i>Mart.)

David Del Pozo-Insfran, Carmen Hernández‐Brenes, Stephen T. Talcott · Journal of Agricultural and Food Chemistry · 2004 · 240 citations

Food Chemistry, Ascorbic Acid, Natural Pigments +12

Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products

David Del Pozo-Insfran, Carmen Hernández‐Brenes, Sergio O. Serna‐Saldívar et al. · Food Research International · 2006 · 201 citations

Food Chemistry, Antioxidant Content, Polyphenolics +6

Phytochemical Stability and Color Retention of Copigmented and Processed Muscadine Grape Juice

Stephen T. Talcott, Carmen Hernández‐Brenes, Danielle M. Pires et al. · Journal of Agricultural and Food Chemistry · 2003 · 155 citations

Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage

Daniel A. Jacobo‐Velázquez, Carmen Hernández‐Brenes · Innovative Food Science & Emerging Technologies · 2012 · 109 citations

Food Chemistry, Biomanufacturing, High Hydrostatic Pressure +7