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Page 1
Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatography.
Food Res Int. 2023 Jul;169:112931. doi: 10.1016/j.foodres.2023.112931. Epub 2023 May 2.
Food Res Int. 2023.
PMID: 37254357
Free article.
Analysis of Phenolic Composition of Byproducts (Seeds and Peels) of Avocado (Persea americana Mill.) Cultivated in Colombia.
Rosero JC, Cruz S, Osorio C, Hurtado N.
Rosero JC, et al. Among authors: hurtado n.
Molecules. 2019 Sep 3;24(17):3209. doi: 10.3390/molecules24173209.
Molecules. 2019.
PMID: 31484471
Free PMC article.
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Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS.
Mosquera N, Cejudo-Bastante MJ, Heredia FJ, Hurtado N.
Mosquera N, et al. Among authors: hurtado n.
Plant Foods Hum Nutr. 2020 Sep;75(3):434-440. doi: 10.1007/s11130-020-00837-9.
Plant Foods Hum Nutr. 2020.
PMID: 32666336
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Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit.
Betancourt C, Cejudo-Bastante MJ, Heredia FJ, Hurtado N.
Betancourt C, et al. Among authors: hurtado n.
Food Res Int. 2017 Nov;101:173-179. doi: 10.1016/j.foodres.2017.09.007. Epub 2017 Sep 6.
Food Res Int. 2017.
PMID: 28941681
No abstract available.
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Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus).
Cejudo-Bastante MJ, Hurtado N, Delgado A, Heredia FJ.
Cejudo-Bastante MJ, et al. Among authors: hurtado n.
J Food Sci Technol. 2016 May;53(5):2405-13. doi: 10.1007/s13197-016-2215-y. Epub 2016 Jun 9.
J Food Sci Technol. 2016.
PMID: 27407207
Free PMC article.
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Potential use of new Colombian sources of betalains. Color stability of ulluco (Ullucus tuberosus) extracts under different pH and thermal conditions.
Cejudo-Bastante MJ, Hurtado N, Mosquera N, Heredia FJ.
Cejudo-Bastante MJ, et al. Among authors: hurtado n.
Food Res Int. 2014 Oct;64:465-471. doi: 10.1016/j.foodres.2014.07.036. Epub 2014 Jul 31.
Food Res Int. 2014.
PMID: 30011676
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