Noguera-Artiaga L - Search Results

1

Volatile composition of prickly pear fruit pulp from six Spanish cultivars.

Andreu-Coll L, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Legua P, Hernández F. Andreu-Coll L, et al. J Food Sci. 2020 Feb;85(2):358-363. doi: 10.1111/1750-3841.15001. Epub 2020 Jan 21. J Food Sci. 2020. PMID: 31961949

2

Quality attributes of pistachio nuts as affected by rootstock and deficit irrigation.

Carbonell-Barrachina ÁA, Memmi H, Noguera-Artiaga L, Gijón-López Mdel C, Ciapa R, Pérez-López D. Carbonell-Barrachina ÁA, et al. J Sci Food Agric. 2015 Nov;95(14):2866-73. doi: 10.1002/jsfa.7027. Epub 2014 Dec 17. J Sci Food Agric. 2015. PMID: 25428819

3

Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits.

Hernández F, Noguera-Artiaga L, Burló F, Wojdyło A, Carbonell-Barrachina ÁA, Legua P. Hernández F, et al. J Sci Food Agric. 2016 Jun;96(8):2682-91. doi: 10.1002/jsfa.7386. Epub 2015 Sep 24. J Sci Food Agric. 2016. PMID: 26303872

4

Antimicrobial activity of pomegranate peel extracts as affected by cultivar.

Rosas-Burgos EC, Burgos-Hernández A, Noguera-Artiaga L, Kačániová M, Hernández-García F, Cárdenas-López JL, Carbonell-Barrachina ÁA. Rosas-Burgos EC, et al. J Sci Food Agric. 2017 Feb;97(3):802-810. doi: 10.1002/jsfa.7799. Epub 2016 Jun 9. J Sci Food Agric. 2017. PMID: 27173758

5

Opinion of Spanish Consumers on Hydrosustainable Pistachios.

Noguera-Artiaga L, Lipan L, Vázquez-Araújo L, Barber X, Pérez-López D, Carbonell-Barrachina ÁA. Noguera-Artiaga L, et al. J Food Sci. 2016 Oct;81(10):S2559-S2565. doi: 10.1111/1750-3841.13501. Epub 2016 Sep 21. J Food Sci. 2016. PMID: 27654306

6

Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley.

El-Zaeddi H, Calín-Sánchez Á, Nowicka P, Martínez-Tomé J, Noguera-Artiaga L, Burló F, Wojdyło A, Carbonell-Barrachina ÁA. El-Zaeddi H, et al. Food Chem. 2017 Jul 1;226:179-186. doi: 10.1016/j.foodchem.2017.01.067. Epub 2017 Jan 16. Food Chem. 2017. PMID: 28254010

7

Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment.

Noguera-Artiaga L, Pérez-López D, Burgos-Hernández A, Wojdyło A, Carbonell-Barrachina ÁA. Noguera-Artiaga L, et al. Food Chem. 2018 Sep 30;261:240-245. doi: 10.1016/j.foodchem.2018.04.033. Epub 2018 Apr 18. Food Chem. 2018. PMID: 29739589

8

Functional and sensory properties of pistachio nuts as affected by cultivar.

Noguera-Artiaga L, Salvador MD, Fregapane G, Collado-González J, Wojdyło A, López-Lluch D, Carbonell-Barrachina ÁA. Noguera-Artiaga L, et al. J Sci Food Agric. 2019 Dec;99(15):6696-6705. doi: 10.1002/jsfa.9951. Epub 2019 Aug 22. J Sci Food Agric. 2019. PMID: 31350759

9

Antioxidant, Antimutagenic and Cytoprotective Properties of Hydrosos Pistachio Nuts.

Noguera-Artiaga L, García-Romo JS, Rosas-Burgos EC, Cinco-Moroyoqui FJ, Vidal-Quintanar RL, Carbonell-Barrachina ÁA, Burgos-Hernández A. Noguera-Artiaga L, et al. Molecules. 2019 Nov 29;24(23):4362. doi: 10.3390/molecules24234362. Molecules. 2019. PMID: 31795320 Free PMC article.

10

Volatile, Sensory and Functional Properties of HydroSOS Pistachios.

Noguera-Artiaga L, Sánchez-Bravo P, Pérez-López D, Szumny A, Calin-Sánchez Á, Burgos-Hernández A, Carbonell-Barrachina ÁA. Noguera-Artiaga L, et al. Foods. 2020 Feb 6;9(2):158. doi: 10.3390/foods9020158. Foods. 2020. PMID: 32041298 Free PMC article.

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