Publications in collaboration with researchers from 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