L. Fernando Reyes

The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue

L. Fernando Reyes, J. Emilio Villarreal, Luis Cisneros‐Zevallos · Food Chemistry · 2006 · 372 citations

Physiology, Vegetable Tissue, Wound Healing +7

Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)

L. Fernando Reyes, Luis Cisneros‐Zevallos · Food Chemistry · 2005 · 253 citations

Food Chemistry, Agricultural Chemistry, Botany +6

Wounding Stress Increases the Phenolic Content and Antioxidant Capacity of Purple-Flesh Potatoes (<i>Solanum tuberosum </i>L.)

L. Fernando Reyes, Luis Cisneros‐Zevallos · Journal of Agricultural and Food Chemistry · 2003 · 183 citations

Nutrition, Engineering, Botany +18

Antioxidant capacity, anthocyanins and total phenolics in purple-and red-fleshed potato (Solanum tuberosum L.) genotypes

L. Fernando Reyes, J. Creighton Miller, Luis Cisneros‐Zevallos · American Journal of Potato Research · 2005 · 156 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +7

Environmental conditions influence the content and yield of anthocyanins and total phenolics in purple- and red-flesh potatoes during tuber development

L. Fernando Reyes, J. Creighton Miller, Luis Cisneros‐Zevallos · American Journal of Potato Research · 2004 · 129 citations

Food Chemistry, Botany, Tuber Development +7