Jéssica López

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

Antonio Vega‐Gálvez, Karina Di Scala, Katia Rodríguez et al. · Food Chemistry · 2009 · 505 citations

Food Chemistry, Air-drying Temperature, Red Pepper +4

Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)

Margarita Miranda, Antonio Vega‐Gálvez, Jéssica López et al. · Industrial Crops and Products · 2010 · 211 citations · Full text

Food Chemistry, Air-drying Temperature, Polyphenolics +6

Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

Jéssica López, Elsa Uribe, Antonio Vega‐Gálvez et al. · Food and Bioprocess Technology · 2010 · 175 citations

Food Chemistry, Drying Kinetics, Air Temperature +3

Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis

Cristian Tello-Ireland, Roberto Lemus‐Mondaca, Antonio Vega‐Gálvez et al. · LWT · 2011 · 110 citations

Hot-air Temperature, Functional Properties, Botany +5

Effect of different drying methods on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp.

Elsa Uribe, Antonio Vega‐Gálvez, Vivian García et al. · Journal of Applied Phycology · 2018 · 101 citations

Nutrition, Ulva Spp, Amino Acid +3