has been cited by the following article(s):
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[1]
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Physical-chemical quality of xoconostle fruits (Opuntia matudae and O. joconostle) in the Valle del Mezquital, Hidalgo, Mexico
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Rojas, D Ruiz-Juárez… - Journal of the …,
2022 |
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[2]
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Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies
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2020 |
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[3]
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Re-evaluation of Opuntia matudae (Cactaceae)
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2019 |
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[4]
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Ultrasonic‐Assisted Extraction of Phenols, Flavonoids, and Biocompounds with Inhibitory Effect Against Salmonella Typhimurium and Staphylococcus Aureus from …
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Journal of food process engineering,
2017 |
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[5]
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Ultrasonic‐Assisted Extraction of Phenols, Flavonoids, and Biocompounds with Inhibitory Effect Against Salmonella Typhimurium and Staphylococcus Aureus from …
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Journal of food process engineering,
2017 |
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[6]
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Ultrasonic‐Assisted Extraction of Phenols, Flavonoids, and Biocompounds with Inhibitory Effect Against Salmonella Typhimurium and Staphylococcus Aureus from Cactus Pear
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Journal of Food Process Engineering,
2016 |
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[7]
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Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients
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Food Chemistry,
2015 |
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[8]
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Exploring xoconostle by-products as sources of bioactive compounds
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Food Research …,
2014 |
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[1]
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Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies
International Journal of Molecular Sciences,
2020
DOI:10.3390/ijms21218357
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[2]
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Ultrasonic‐Assisted Extraction of Phenols, Flavonoids, and Biocompounds with Inhibitory Effect Against Salmonella Typhimurium and Staphylococcus Aureus from Cactus Pear
Journal of Food Process Engineering,
2017
DOI:10.1111/jfpe.12358
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[3]
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Ultrasonic-Assisted Extraction of Phenols, Flavonoids, and Biocompounds with Inhibitory Effect AgainstSalmonella TyphimuriumandStaphylococcus Aureusfrom Cactus Pear
Journal of Food Process Engineering,
2017
DOI:10.1111/jfpe.12358
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[4]
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Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients
Food Chemistry,
2015
DOI:10.1016/j.foodchem.2015.04.012
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[5]
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Exploring xoconostle by-products as sources of bioactive compounds
Food Research International,
2014
DOI:10.1016/j.foodres.2014.05.067
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