Raquel Lucas‐González

Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds

Marika Pellegrini, Raquel Lucas‐González, Antonella Ricci et al. · Industrial Crops and Products · 2017 · 225 citations

Food Chemistry, Polyphenolic Profile, Antioxidant Properties +3

Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion

Raquel Lucas‐González, Manuel Viuda‐Martos, José Ángel Pérez‐Álvarez et al. · Food Chemistry · 2018 · 142 citations

Food Chemistry, Nutrition, Food Bioactive Compound +5

Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

Raquel Lucas‐González, Sergio Navarro-Coves, José Ángel Pérez‐Álvarez et al. · Industrial Crops and Products · 2016 · 130 citations

Food Chemistry, Nutrition, Food Bioactive Compound +11

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

Juana Fernández‐López, Raquel Lucas‐González, Manuel Viuda‐Martos et al. · Meat Science · 2019 · 102 citations · Full text

Food Chemistry, Nutrition, Health Sciences +12

Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds

Marika Pellegrini, Raquel Lucas‐González, Estrella Sayas‐Barberá et al. · Plant Foods for Human Nutrition · 2017 · 77 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +8