Extraction of (Poly)phenolic Compounds of Cactus (Opuntia ficus-indica (L.) Mill.) Cladodes

Impact of cooking process on nutritional composition and antioxidants of cactus cladodes ( Opuntia ficus-indica )

(2018) Elsy De Santiago et al.   FOOD CHEMISTRY

Phytochemical characterization of different prickly pear ( Opuntia ficus-indica (L.) Mill.) cultivars and botanical parts: UHPLC-ESI-MS n metabolomics profiles and their chemometric analysis

(2018) Pedro Mena et al.   FOOD RESEARCH INTERNATIONAL

Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica)

(2018) Elsy De Santiago et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Maximisation of the polyphenols extraction yield from green tea leaves and sequential clarification

(2018) Marlon Menezes Maciel Bindes et al.   JOURNAL OF FOOD ENGINEERING

Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots

(2017) Sofía Guillén et al.   FOOD CHEMISTRY

Cactus stem (Opuntia ficus-indica Mill): anatomy, physiology and chemical composition with emphasis on its biofunctional properties

(2017) Rosa Isela Ventura-Aguilar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant properties and chemical characterization of Spanish Opuntia ficus-indica Mill. cladodes and fruits

(2017) Lucía Andreu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Opuntia ficus-indica (L.) Miller as a source of bioactivity compounds for health and nutrition

(2017) M. Aragona et al.   NATURAL PRODUCT RESEARCH

Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon ( Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota

(2017) Isabel Juániz et al.   Journal of Functional Foods

Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage

(2016) Daniella Carisa Murador et al.   FOOD CHEMISTRY

Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

(2016) Isabel Juániz et al.   FOOD CHEMISTRY

Catabolism of raw and cooked green pepper ( Capsicum annuum ) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation

(2016) Isabel Juániz et al.   Journal of Functional Foods

Chemical composition and phenolic compounds profile of cladodes from Opuntia spp. cultivars with different domestication gradient

(2015) Marizel G. Astello-García et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Influence of cultivar and origin on the flavonol profile of fruits and cladodes from cactus Opuntia ficus-indica

(2014) Tamer E. Moussa-Ayoub et al.   FOOD RESEARCH INTERNATIONAL

Antibacterial and Antioxidant Activities in Extracts of Fully Grown Cladodes of 8 Cultivars of Cactus Pear

(2014) E. Sánchez et al.   JOURNAL OF FOOD SCIENCE

Nopal Cactus (Opuntia ficus-indica) as a Source of Bioactive Compounds for Nutrition, Health and Disease

(2014) Karym El-Mostafa et al.   MOLECULES

Extract of cactus (Opuntia ficus indica) cladodes scavenges reactive oxygen species in vitro and enhances plasma antioxidant capacity in humans

(2014) Azalia Avila-Nava et al.   Journal of Functional Foods

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Techniques for Analysis of Plant Phenolic Compounds

(2013) Ali Khoddami et al.   MOLECULES

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods

(2013) Nicolas Bordenave et al.   Food & Function

Physicochemical properties and antioxidant activity of Korean cactus (Opuntia humifusa) cladodes

(2013) Hyun-Il Jun et al.   Horticulture Environment and Biotechnology

Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat

(2012) M. Siddiq et al.   FOOD CHEMISTRY

Effect of boiling on nutritional, antioxidant and physicochemical characteristics in cladodes (Opuntia ficus indica)

(2012) Esther Ramírez-Moreno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Analyses of Total Phenols, Antioxidant Activity, and Flavonol Glycoside Profile of Cladode Flours from Different Varieties of Opuntia spp.

(2011) Liliana Santos-Zea et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reutilization of Mango Byproducts: Study of the Effect of Extraction Solvent and Temperature on Their Antioxidant Properties

(2011) Eva Dorta et al.   JOURNAL OF FOOD SCIENCE

Study of the antioxidant properties of extracts obtained from nopal cactus (Opuntia ficus-indica) cladodes after convective drying

(2011) Luis Medina-Torres et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical Analysis of Nutritional Content of Prickly Pads (Opuntia ficus indica) at Varied Ages in an Organic Harvest

(2011) Margarita I. Hernández-Urbiola et al.   International Journal of Environmental Research and Public Health

Identification and quantification of flavonol aglycons in cactus pear (Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation

(2010) Tamer E. Moussa-Ayoub et al.   FOOD CHEMISTRY

Proximate composition, phenolic acids, and flavonoids characterization of commercial and wild nopal (Opuntia spp.)

(2010) Teresita Guevara-Figueroa et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds

(2009) Rafaela González-Montelongo et al.   FOOD CHEMISTRY

Anatomical, Chemical, and Biochemical Characterization of Cladodes from Prickly Pear [Opuntia ficus-indica (L.) Mill.]

(2009) Giovanna Ginestra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A decade of HPLC–MS/MS in the routine clinical laboratory — Goals for further developments

(2008) Michael Vogeser et al.   CLINICAL BIOCHEMISTRY

Correlation between Some Nutritional Components and the Total Antioxidant Capacity Measured with Six Different Assays in Eight Horticultural Crops

(2008) Rene D. Corral-Aguayo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing

(2007) Elżbieta Sikora et al.   FOOD CHEMISTRY