About
Contact & Profiles
A5002751314
Research Areas
- Phytochemicals and Antioxidant Activities
- Sensory Analysis and Statistical Methods
- Electrochemical sensors and biosensors
- Antioxidant Activity and Oxidative Stress
- Fermentation and Sensory Analysis
University of the Basque Country
2024
Basque Culinary Center
2021
The Folin-Ciocalteu (FC) method is the most common used for total phenolic content (TPC) determination, but in recent years, a more specific that does not detect non-phenolic reducing compounds has been developed, Fast Blue BB (FBBB) assay. In this study, reference spectrophotometric methods have adapted to rising, simple, fast and low-cost technique (Digital Image Analysis, (DIA)) based assay while studying if reaction time of both could be reduced applied determination TPC food samples....
10.1016/j.lwt.2024.115756
article
EN
cc-by-nc-nd
LWT
2024-01-19
10.1016/j.lwt.2021.111769
article
EN
LWT
2021-05-22
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