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Page 1
Determination of antioxidant constituents in cactus pear fruits.
Plant Foods Hum Nutr. 2010 Sep;65(3):253-9. doi: 10.1007/s11130-010-0189-x.
Plant Foods Hum Nutr. 2010.
PMID: 20811778
Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods.
Díaz-García MC, Castellar MR, Obón JM, Obón C, Alcaraz F, Rivera D.
Díaz-García MC, et al.
J Sci Food Agric. 2015 Apr;95(6):1283-93. doi: 10.1002/jsfa.6821. Epub 2014 Aug 12.
J Sci Food Agric. 2015.
PMID: 25042091
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Betaxanthin-Rich Extract from Cactus Pear Fruits as Yellow Water-Soluble Colorant with Potential Application in Foods.
Fernández-López JA, Roca MJ, Angosto JM, Obón JM.
Fernández-López JA, et al. Among authors: obon jm.
Plant Foods Hum Nutr. 2018 Jun;73(2):146-153. doi: 10.1007/s11130-018-0664-3.
Plant Foods Hum Nutr. 2018.
PMID: 29666973
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Color properties and stability of betacyanins from Opuntia fruits.
Castellar R, Obón JM, Alacid M, Fernández-López JA.
Castellar R, et al. Among authors: obon jm.
J Agric Food Chem. 2003 Apr 23;51(9):2772-6. doi: 10.1021/jf021045h.
J Agric Food Chem. 2003.
PMID: 12696971
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Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods.
Giménez PJ, Fernández-López JA, Angosto JM, Obón JM.
Giménez PJ, et al. Among authors: obon jm.
Plant Foods Hum Nutr. 2015 Dec;70(4):380-7. doi: 10.1007/s11130-015-0499-0.
Plant Foods Hum Nutr. 2015.
PMID: 26141372
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Monitoring by liquid chromatography coupled to mass spectrometry the impact of pH and temperature on the pigment pattern of cactus pear fruit extracts.
Fernández-López JA, Castellar R, Obón JM, Almela L.
Fernández-López JA, et al. Among authors: obon jm.
J Chromatogr Sci. 2007 Mar;45(3):120-5. doi: 10.1093/chromsci/45.3.120.
J Chromatogr Sci. 2007.
PMID: 17462125
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