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Page 1
Antioxidant properties and chemical characterization of Spanish Opuntia ficus-indica Mill. cladodes and fruits.
J Sci Food Agric. 2018 Mar;98(4):1566-1573. doi: 10.1002/jsfa.8628. Epub 2017 Sep 25.
J Sci Food Agric. 2018.
PMID: 28833143
Phytochemical characterization of different prickly pear (Opuntia ficus-indica (L.) Mill.) cultivars and botanical parts: UHPLC-ESI-MSn metabolomics profiles and their chemometric analysis.
Mena P, Tassotti M, Andreu L, Nuncio-Jáuregui N, Legua P, Del Rio D, Hernández F.
Mena P, et al. Among authors: nuncio jauregui n.
Food Res Int. 2018 Jun;108:301-308. doi: 10.1016/j.foodres.2018.03.062. Epub 2018 Mar 22.
Food Res Int. 2018.
PMID: 29735062
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Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices.
Valero-Cases E, Nuncio-Jáuregui N, Frutos MJ.
Valero-Cases E, et al. Among authors: nuncio jauregui n.
J Agric Food Chem. 2017 Aug 9;65(31):6488-6496. doi: 10.1021/acs.jafc.6b04854. Epub 2017 Mar 23.
J Agric Food Chem. 2017.
PMID: 28274113
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Pomegranate juice adulteration by addition of grape or peach juices.
Nuncio-Jáuregui N, Calín-Sánchez Á, Hernández F, Carbonell-Barrachina ÁA.
Nuncio-Jáuregui N, et al.
J Sci Food Agric. 2014 Mar 15;94(4):646-55. doi: 10.1002/jsfa.6300. Epub 2013 Jul 29.
J Sci Food Agric. 2014.
PMID: 23847043
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