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Cladodes: Chemical and structural properties, biological activity, and polyphenols profile.
Food Sci Nutr. 2021 Jun 10;9(7):4007-4017. doi: 10.1002/fsn3.2388. eCollection 2021 Jul.
Food Sci Nutr. 2021.
PMID: 34262754
Free PMC article.
Review.
Bean phenolic compound changes during processing: Chemical interactions and identification.
Nicolás-García M, Perucini-Avendaño M, Jiménez-Martínez C, Perea-Flores MJ, Gómez-Patiño MB, Arrieta-Báez D, Dávila-Ortiz G.
Nicolás-García M, et al. Among authors: perucini avendano m.
J Food Sci. 2021 Mar;86(3):643-655. doi: 10.1111/1750-3841.15632. Epub 2021 Feb 15.
J Food Sci. 2021.
PMID: 33586793
Review.
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Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage.
Nicolás-García M, Perucini-Avendaño M, Arrieta-Báez D, de Jesús Perea-Flores M, Jiménez-Martínez C, Beatriz Gómez-Patiño M, Dávila-Ortiz G.
Nicolás-García M, et al. Among authors: perucini avendano m.
Food Chem. 2022 Nov 30;395:133638. doi: 10.1016/j.foodchem.2022.133638. Epub 2022 Jul 6.
Food Chem. 2022.
PMID: 35816985
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Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa).
Perucini-Avendaño M, Arzate-Vázquez I, Perea-Flores MJ, Tapia-Maruri D, Méndez-Méndez JV, Nicolás-García M, Dávila-Ortiz G.
Perucini-Avendaño M, et al.
Heliyon. 2024 Feb 8;10(4):e25620. doi: 10.1016/j.heliyon.2024.e25620. eCollection 2024 Feb 29.
Heliyon. 2024.
PMID: 38380000
Free PMC article.
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