Andrea Gómez‐Maqueo

Characterization and quantification of individual betalain and phenolic compounds in Mexican and Spanish prickly pear (Opuntia ficus-indica L. Mill) tissues: A comparative study

Tomás García‐Cayuela, Andrea Gómez‐Maqueo, Daniel Guajardo‐Flores et al. · Journal of Food Composition and Analysis · 2018 · 131 citations

Food Chemistry, Polyphenolics, Spanish Prickly Pear +10

Characterization of carotenoid profile of Spanish Sanguinos and Verdal prickly pear (Opuntia ficus-indica, spp.) tissues

M. Pilar Cano, Andrea Gómez‐Maqueo, Tomás García‐Cayuela et al. · Food Chemistry · 2017 · 94 citations

Biology, Plant Biology, Carotenoid +8

In vitro gastrointestinal stability, bioaccessibility and potential biological activities of betalains and phenolic compounds in cactus berry fruits (Myrtillocactus geometrizans)

Mara Montiel-Sánchez, Tomás García‐Cayuela, Andrea Gómez‐Maqueo et al. · Food Chemistry · 2020 · 73 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +8

Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients

Andrea Gómez‐Maqueo, Marilena Antunes‐Ricardo, Jorge Welti‐Chanes et al. · Antioxidants · 2020 · 60 citations · Full text

Nutrition, Botany, Nutraceutical Ingredient +18

Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante)

M. Pilar Cano, Andrea Gómez‐Maqueo, Rebeca Fernández‐López et al. · Food Research International · 2019 · 51 citations

Food Chemistry, Thermal Treatment, High Hydrostatic Pressure +7