José Antonio Fernández López-rekin lankidetzan egindako argitalpenak (9)

2010

  1. Determination of Antioxidant Constituents in Cactus Pear Fruits

    Plant Foods for Human Nutrition, Vol. 65, Núm. 3, pp. 253-259

2009

  1. Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems

    Journal of Food Engineering, Vol. 90, Núm. 4, pp. 471-479

2008

  1. Fermentation of Opuntia stricta (Haw.) fruits for betalains concentration

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 11, pp. 4253-4257

2007

  1. Monitoring by liquid chromatography coupled to mass spectrometry the impact of pH and temperature on the pigment pattern of cactus pear fruit extracts

    Journal of Chromatographic Science, Vol. 45, Núm. 3, pp. 120-125

  2. Purification of a red-purple food colorant from prickly pears of Opuntia stricta by fermentation with Saccharomyces cerevisiae

    Journal of Biotechnology, Vol. 131, Núm. 2, pp. S139

2006

  1. The isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits

    Journal of the Science of Food and Agriculture, Vol. 86, Núm. 1, pp. 122-128

2005

  1. Assessment of the TEAC method for determining the antioxidant capacity of synthetic red food colorants

    Food Research International

2003

  1. Color properties and stability of betacyanins from Opuntia fruits

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 9, pp. 2772-2776

2002

  1. Screening and mass-spectral confirmation of betalains in cactus pears

    Chromatographia, Vol. 56, Núm. 9-10, pp. 591-595