Publications in collaboration with researchers from Universidad San Francisco de Quito (7)

2024

  1. Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries (Rubus glaucus Benth)

    Frontiers in Nutrition, Vol. 11

  2. Modulatory effect of Andean blackberry polyphenols on genes related to antioxidant and inflammatory responses, the NLRP3 inflammasome, and autophagy

    Journal of Berry Research, Vol. 14, Núm. 1, pp. 41-59

2023

  1. Evaluation of the polyphenolic profile of native Ecuadorian stingless bee honeys (Tribe: Meliponini) and their antibiofilm activity on susceptible and multidrug-resistant pathogens: An exploratory analysis

    Current Research in Food Science, Vol. 7

  2. Influence of altitude on the physicochemical composition and antioxidant capacity of strawberry: a preliminary systematic review and meta-analysis

    Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1567-1584

2022

  1. Influence of Altitudes and Development Stages on the Chemical Composition, Antioxidant, and Antimicrobial Capacity of the Wild Andean Blueberry (Vaccinium floribundum Kunth)

    Molecules, Vol. 27, Núm. 21

2020

  1. Protective effect of the medicinal herb infusion “horchata” against oxidative damage in cigarette smokers: An ex vivo study

    Food and Chemical Toxicology, Vol. 143

2016

  1. Activation of AMPK/Nrf2 signalling by Manuka honey protects human dermal fibroblasts against oxidative damage by improving antioxidant response and mitochondrial function promoting wound healing

    Journal of Functional Foods, Vol. 25, pp. 38-49