Publicaciones en colaboración con investigadoras/es de University of Pisa (7)

2018

  1. Concentration of phenolic compounds is increased in lettuce grown under high light intensity and elevated CO2

    Plant Physiology and Biochemistry, Vol. 123, pp. 233-241

2017

  1. Elevated CO2 and salinity are responsible for phenolics-enrichment in two differently pigmented lettuces

    Plant Physiology and Biochemistry, Vol. 115, pp. 269-278

2015

  1. Antioxidant properties of food products containing lycopene are increased by the presence of chlorophyll

    Lycopene: Food Sources, Potential Role in Human Health and Antioxidant Effects (Nova Science Publishers, Inc.), pp. 39-89

2014

  1. Phenolic composition and related antioxidant properties in differently colored lettuces: A study by electron paramagnetic resonance (EPR) kinetics

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 49, pp. 12001-12007

2013

  1. Glutathione/ascorbate cycle and its interrelation with lipoic acid: Could it explain why plants do not get cancer?

    Glutathione: Biochemistry, Mechanisms of Action and Biotechnological Implications (Nova Science Publishers, Inc.), pp. 233-261

2010

  1. Lipoic acid and redox status in barley plants subjected to salinity and elevated CO2

    Physiologia Plantarum, Vol. 139, Núm. 3, pp. 256-268

2009

  1. The oxidative stress caused by salinity in two barley cultivars is mitigated by elevated CO2

    Physiologia Plantarum, Vol. 135, Núm. 1, pp. 29-42