| Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes A Ruiz, A Aguilera, S Ercoli, J Parada, P Winterhalter, B Contreras, ... Food chemistry 268, 577-584, 2018 | 35 | 2018 |
| Stability of phenolic compounds, antioxidant activity and colour parameters of a coloured extract obtained from coloured-flesh potatoes S Ercoli, J Cartes, P Cornejo, G Tereucán, P Winterhalter, B Contreras, ... LWT 136, 110370, 2021 | 29 | 2021 |
| Influence of Organic and Chemical Fertilisation on Antioxidant Compounds Profiles and Activities in Fruits of Fragaria ananassa var. Camarosa A Aguilera, G Tereucán, S Ercoli, P Cornejo, MR Gomez, L Uhlmann, ... Journal of Soil Science and Plant Nutrition 20, 715-724, 2020 | 19 | 2020 |
| Stability of antioxidant compounds and activities of a natural dye from coloured-flesh potatoes in dairy foods G Tereucan, S Ercoli, P Cornejo, P Winterhalter, B Contreras, A Ruiz LWT 144, 111252, 2021 | 17 | 2021 |
| Noticeable quantities of functional compounds and antioxidant activities remain after cooking of colored fleshed potatoes native from Southern Chile S Ercoli, J Parada, L Bustamante, I Hermosín-Gutiérrez, B Contreras, ... Molecules 26 (2), 314, 2021 | 15 | 2021 |
| Plastic covers and potassium pre-harvest sprays and their influence on antioxidant properties, phenolic profile, and organic acids composition of sweet cherry fruits cultivated … C Palacios-Peralta, A Ruiz, S Ercoli, M Reyes-Díaz, M Bustamante, ... Plants 12 (1), 50, 2022 | 7 | 2022 |
