1. Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts;Acosta D. F. R.;Food Science and Technology,2022
2. Malting process as an alternative to obtain high nutritional quality quinoa flour;Aguilar J.;Journal of Cereal Science,2019
3. Determination of bisphenol A in tea samples by solid phase extraction and liquid chromatography coupled to mass spectrometry;Alnaimat A. S.;Microchemical Journal,2019
4. Hyperspectral imaging technology coupled with human sensory information to evaluate the fermentation degree of black tea;An T.;Sensors and Actuators B, Chemical,2022
5. Development of HPLC method for quantification of phenolic compounds in Cyclopia intermedia (honeybush) herbal tea infusions;Beer D.;Journal of Food Composition and Analysis,2021