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Stefano Ercoli

Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes
2018 · Antonieta Ruiz, Ariel Aguilera, et al. · Food Chemistry · 34
Stability of phenolic compounds, antioxidant activity and colour parameters of a coloured extract obtained from coloured-flesh potatoes
2020 · Stefano Ercoli, Jennifer Cartes, et al. · LWT · 33
Stability of antioxidant compounds and activities of a natural dye from coloured-flesh potatoes in dairy foods
2021 · Gonzalo Tereucan, Stefano Ercoli, et al. · LWT · 16
Influence of Organic and Chemical Fertilisation on Antioxidant Compounds Profiles and Activities in Fruits of Fragaria ananassa var. Camarosa
2019 · Ariel Aguilera, Gonzalo Tereucán, et al. · Journal of soil science and plant nutrition · 16
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Plastic Covers and Potassium Pre-Harvest Sprays and Their Influence on Antioxidant Properties, Phenolic Profile, and Organic Acids Composition of Sweet Cherry Fruits Cultivated in Southern Chile
2022 · Cristóbal Palacios-Peralta, Antonieta Ruiz, et al. · Plants · 13
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Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile
2021 · Stefano Ercoli, José Parada, et al. · Molecules · 12
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Astrocyte Senescence Impairs Synaptogenesis due to Thrombospondin‐1 Loss
2026 · Stefano Ercoli, Lucía Casares‐Crespo, et al. · Aging Cell · 1
Works count: 7
Citation count: 125
H-index: 6
I10-index: 6
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