Gracia P. Blanch

Madrid, MD, Spain

Last Updated: 09/26/2026

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Found 14 publications

New insights into the development and biological activity evaluation of mango products processed by sustainable emerging technologies.

New insights into the development and biological activity evaluation of mango products processed by sustainable emerging technologies.

Journal: PeerJ

Published: January 12, 2026

Bioactive Compounds, Physical Parameters and Sensory Attributes of Purple Carrot-Enriched Maize Extrudates.

Bioactive Compounds, Physical Parameters and Sensory Attributes of Purple Carrot-Enriched Maize Extrudates.

Journal: Foods (Basel, Switzerland)

Published: July 30, 2025

Health-related compounds and Maillard reaction products in dry and steam roasted purple carrots (Daucus carota L.).

Health-related compounds and Maillard reaction products in dry and steam roasted purple carrots (Daucus carota L.).

Journal: Food chemistry

Published: December 04, 2024

Black bean (Phaseolus vulgaris L. cv. "Tolosa") polyphenolic composition through cooking and in vitro digestion.

Black bean (Phaseolus vulgaris L. cv. "Tolosa") polyphenolic composition through cooking and in vitro digestion.

Journal: Food & function

Published: June 03, 2024

Varietal Effect on Composition and Digestibility of Seedless Table Grapes (Vitis vinifera L.) under In Vitro Conditions.

Varietal Effect on Composition and Digestibility of Seedless Table Grapes (Vitis vinifera L.) under In Vitro Conditions.

Journal: Foods (Basel, Switzerland)

Published: October 14, 2022

Study on the phenolic composition and antioxidant properties of white-, yellow-, and black-corn (Zea mays L.) foodstuffs.

Study on the phenolic composition and antioxidant properties of white-, yellow-, and black-corn (Zea mays L.) foodstuffs.

Journal: Journal of the science of food and agriculture

Published: May 24, 2022

Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn (Zea mays L.) Bread.

Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn (Zea mays L.) Bread.

Journal: Foods (Basel, Switzerland)

Published: April 19, 2021

Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment.

Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment.

Journal: Foods (Basel, Switzerland)

Published: August 27, 2020

Exogenous Salicylic Acid Improves Phenolic Content and Antioxidant Activity in Table Grapes.

Exogenous Salicylic Acid Improves Phenolic Content and Antioxidant Activity in Table Grapes.

Journal: Plant foods for human nutrition (Dordrecht, Netherlands)

Published: February 23, 2020

Effect of postharvest methyl jasmonate treatment on fatty acid composition and phenolic acid content in olive fruits during storage.

Effect of postharvest methyl jasmonate treatment on fatty acid composition and phenolic acid content in olive fruits during storage.

Journal: Journal of the science of food and agriculture

Published: September 13, 2016

Supercritical fluid extraction of grape seeds: extract chemical composition, antioxidant activity and inhibition of nitrite production in LPS-stimulated Raw 264.7 cells.

Supercritical fluid extraction of grape seeds: extract chemical composition, antioxidant activity and inhibition of nitrite production in LPS-stimulated Raw 264.7 cells.

Journal: Food & function

Published: July 02, 2015

Phenylalanine ammonia-lyase, flavanone 3β-hydroxylase and flavonol synthase enzyme activity by a new in vitro assay method in berry fruits.

Phenylalanine ammonia-lyase, flavanone 3β-hydroxylase and flavonol synthase enzyme activity by a new in vitro assay method in berry fruits.

Journal: Food chemistry

Published: August 26, 2013

Showing 1-12 of 14

Last Updated: 09/26/2026