Nallely Nuncio‐Jáuregui

Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices

Estefanía Valero‐Cases, Nallely Nuncio‐Jáuregui, María José Frutos Fernández · Journal of Agricultural and Food Chemistry · 2017 · 133 citations

Vitro Digestion, Polyphenolics, Food Chemistry +22

Antioxidant properties and chemical characterization of Spanish <scp><i>Opuntia ficus‐indica</i></scp> Mill. cladodes and fruits

Lucía Andreu‐Coll, Nallely Nuncio‐Jáuregui, Ángel A. Carbonell‐Barrachina et al. · Journal of the Science of Food and Agriculture · 2017 · 116 citations

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

Pedro Mena, Michele Tassotti, Lucía Andreu‐Coll et al. · Food Research International · 2018 · 100 citations

Uhplc-esi-msn Metabolomics Profiles, Botany, Biochemistry +10

Polyphenolic compounds, anthocyanins and antioxidant activity of nineteen pomegranate fruits: A rich source of bioactive compounds

Pilar Legua, María Ángeles Forner-Giner, Nallely Nuncio‐Jáuregui et al. · Journal of Functional Foods · 2016 · 76 citations · Full text

Food Chemistry, Food Bioactive Compound, Nineteen Pomegranate Fruits +9

Changes in quality parameters, proline, antioxidant activity and color of pomegranate (Punica granatum L.) as affected by fruit position within tree, cultivar and ripening stage

Nallely Nuncio‐Jáuregui, Ángel Calín‐Sánchez, Ángel A. Carbonell‐Barrachina et al. · Scientia Horticulturae · 2013 · 67 citations

Engineering, Botany, Quality Parameters +9