相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Sensory attributes, physicochemical and antioxidant characteristics, and protein profile of wild prickly pear fruits (O. macrocentra Engelm., O. phaeacantha Engelm., and O. engelmannii Salm-Dyck ex Engelmann.) and commercial prickly pear fruits (O. ficus-indica (L.) Mill.)
Jose Valero-Galvan et al.
FOOD RESEARCH INTERNATIONAL (2021)
Phytochemicals from edible flowers: Opening a new arena for healthy lifestyle
Poonam Kumari et al.
JOURNAL OF FUNCTIONAL FOODS (2021)
Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage
Rafael German Campos-Montiel et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese
Elizabeth Perez-Soto et al.
MOLECULES (2021)
Nutritional Characterization of the Functional and Antioxidant Activity of Cactus Flowers from Hidalgo, Mexico
Christian A. Pensamiento-Nino et al.
APPLIED SCIENCES-BASEL (2021)
Inhibition of Urease, Elastase, and β-Glucuronidase Enzymatic Activity by Applying Aqueous Extracts of Opuntia oligacantha CF Forst Acid Fruits: In Vitro Essay under Simulated Digestive Conditions
Gabriela Medina-Perez et al.
APPLIED SCIENCES-BASEL (2021)
Ethnobotanical, nutritional and medicinal properties of Mexican drylands Cactaceae Fruits: Recent findings and research opportunities
Yadira Ramirez-Rodriguez et al.
FOOD CHEMISTRY (2020)
Application of Nanoemulsions (W/O) of Extract ofOpuntia oligacanthaCF Forst and Orange Oil in Gelatine Films
Salvador Omar Espino-Manzano et al.
MOLECULES (2020)
Antidiabetic Activity of Cactus Acid Fruit Extracts: Simulated Intestinal Conditions of the Inhibitory Effects on α-amylase and α-glucosidase
Gabriela Medina-Perez et al.
APPLIED SCIENCES-BASEL (2019)
Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life
Antonio de Jesus Cenobio-Galindo et al.
FOODS (2019)
Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property
Gabriela Medina-Perez et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2019)
Influence of Bioactive Compounds Incorporated in a Nanoemulsion as Coating on Avocado Fruits (Persea americana) during Postharvest Storage: Antioxidant Activity, Physicochemical Changes and Structural Evaluation
Antonio De Jesus Cenobio-Galindo et al.
ANTIOXIDANTS (2019)
Processing of Xoconostle fruit (Opuntia joconostle) juice for improving its commercialization using membrane filtration
Roberto Castro-Munoz et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Ultrasonic-Assisted Extraction of Phenols, Flavonoids, and Biocompounds with Inhibitory Effect Against Salmonella Typhimurium and Staphylococcus Aureus from Cactus Pear
V. Espinosa-Munoz et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2017)
Opuntia spp.: Characterization and Benefits in Chronic Diseases
Maria del Socorro Santos Diaz et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2017)
Inhibitory kinetics and mechanism of kaempferol on α-glucosidase
Xi Peng et al.
FOOD CHEMISTRY (2016)
Active biocomposites of cassava starch: The effect of yerba mate extract and mango pulp as antioxidant additives on the properties and the stability of a packaged product
Leticia Caribe Batista Reis et al.
FOOD AND BIOPRODUCTS PROCESSING (2015)
Physicochemical variability and nutritional and functional characteristics of xoconostles (Opuntia spp.) accessions from Mexico
Alma D. Hernandez-Fuentes et al.
FRUITS (2015)
Effects of Cooking Methods on Phenolic Compounds in Xoconostle (Opuntia joconostle)
Rosa Maria Cortez-Garcia et al.
PLANT FOODS FOR HUMAN NUTRITION (2015)
Opuntia delafuentiana (Cactaceae: Opuntioideae), a new xoconostle from central Mexico
Cesar Ramiro Martinez-Gonzalez et al.
PHYTOTAXA (2015)
Exploring xoconostle by-products as sources of bioactive compounds
Patricia Morales et al.
FOOD RESEARCH INTERNATIONAL (2014)
Viability of Lactobacillus plantarum entrapped in double emulsion during Oaxaca cheese manufacture, melting and simulated intestinal conditions
M. E. Rodriguez-Huezo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Morphological diversity of xoconostles (Opuntia spp.) or acidic cactus pears: a Mexican contribution to functional foods
Clemente Gallegos-Vazquez et al.
FRUITS (2012)
Antihyperlipidemic Effect of Methanolic Extract from Opuntia joconostle Seeds in Mice Fed a Hypercholesterolemic Diet
Obed Osorio-Esquivel et al.
PLANT FOODS FOR HUMAN NUTRITION (2012)
Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits
Obed Osorio-Esquivel et al.
FOOD RESEARCH INTERNATIONAL (2011)
Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.)
Elhadi M. Yahia et al.
FOOD RESEARCH INTERNATIONAL (2011)
Physicochemical, Nutritional, and Functional Characterization of Fruits Xoconostle (Opuntia matudae) Pears from Central-Mexico Region
Salvador H. Guzman-Maldonado et al.
JOURNAL OF FOOD SCIENCE (2010)
Inhibition Kinetics of Flavonoids on Yeast alpha-Glucosidase Merged with Docking Simulations
Heng Xu
PROTEIN AND PEPTIDE LETTERS (2010)
Plant genotype affects total antioxidant capacity and phenolic contents in fruit
J Scalzo et al.
NUTRITION (2005)
Active food packaging technologies
M Ozdemir et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)
Evaluation of antioxidant capacity. What capacity is being measured by which method?
E Niki et al.
IUBMB LIFE (2000)