Phytochemical characterization of different prickly pear (Opuntia ficus-indica (L.) Mill.) cultivars and botanical parts: UHPLC-ESI-MSn metabolomics profiles and their chemometric analysis-Reference-Cited by-同舟云学术

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

Published:2018-06 Issue: Volume:108 Page:301-308
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Mena Pedro^ORCID,Tassotti Michele,Andreu Lucía,Nuncio-Jáuregui Nallely,Legua Pilar,Del Rio Daniele^ORCID,Hernández Francisca

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Antioxidant properties and chemical characterization of Spanish Opuntia ficus-indica Mill. cladodes and fruits;Andreu;Journal of the Science of Food and Agriculture,2018

2. Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products;Barba;Trends in Food Science and Technology,2017

3. Ultra-HPLC-MSn (poly)phenolic profiling and chemometric analysis of juices from ancient Punica granatum L. cultivars: A nontargeted approach;Calani;Journal of Agricultural and Food Chemistry,2013

4. Betalain profile, phenolic content, and color characterization of different parts and varieties of opuntia ficus-indica;Cejudo-Bastante;Journal of Agricultural and Food Chemistry,2014

5. Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits;Cejudo-Bastante;LWT - Food Science and Technology,2013

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