Martí N - Search Results

1

Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices.

Vegara S, Mena P, Martí N, Saura D, Valero M. Vegara S, et al. Among authors: marti n. Food Chem. 2013 Dec 1;141(3):1630-6. doi: 10.1016/j.foodchem.2013.05.015. Epub 2013 May 14. Food Chem. 2013. PMID: 23870870

2

Vitamin C and the role of citrus juices as functional food.

Martí N, Mena P, Cánovas JA, Micol V, Saura D. Martí N, et al. Nat Prod Commun. 2009 May;4(5):677-700. Nat Prod Commun. 2009. PMID: 19445318 Review.

3

Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain.

Mena P, García-Viguera C, Navarro-Rico J, Moreno DA, Bartual J, Saura D, Martí N. Mena P, et al. Among authors: marti n. J Sci Food Agric. 2011 Aug 15;91(10):1893-906. doi: 10.1002/jsfa.4411. Epub 2011 Apr 7. J Sci Food Agric. 2011. PMID: 21480278

4

Antimicrobial activity of food-compatible plant extracts and chitosan against naturally occurring micro-organisms in tomato juice.

Giner MJ, Vegara S, Funes L, Martí N, Saura D, Micol V, Valero M. Giner MJ, et al. Among authors: marti n. J Sci Food Agric. 2012 Jul;92(9):1917-23. doi: 10.1002/jsfa.5561. Epub 2012 Jan 13. J Sci Food Agric. 2012. PMID: 22246685

5

Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.

Mena P, Vegara S, Martí N, García-Viguera C, Saura D, Valero M. Mena P, et al. Among authors: marti n. Food Chem. 2013 Dec 1;141(3):2122-9. doi: 10.1016/j.foodchem.2013.04.118. Epub 2013 May 9. Food Chem. 2013. PMID: 23870937

6

Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scale.

Vegara S, Martí N, Lorente J, Coll L, Streitenberger S, Valero M, Saura D. Vegara S, et al. Among authors: marti n. Food Chem. 2014 Mar 15;147:203-8. doi: 10.1016/j.foodchem.2013.09.122. Epub 2013 Oct 1. Food Chem. 2014. PMID: 24206706

7

Varietal blends as a way of optimizing and preserving the anthocyanin content of pomegranate (Punica granatum L.) juices.

Mena P, Martí N, García-Viguera C. Mena P, et al. Among authors: marti n. J Agric Food Chem. 2014 Jul 23;62(29):6936-43. doi: 10.1021/jf405129q. Epub 2014 Mar 21. J Agric Food Chem. 2014. PMID: 24611561

8

Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices.

Lorente J, Vegara S, Martí N, Ibarz A, Coll L, Hernández J, Valero M, Saura D. Lorente J, et al. Among authors: marti n. Food Chem. 2014 Nov 1;162:186-91. doi: 10.1016/j.foodchem.2014.04.042. Epub 2014 Apr 21. Food Chem. 2014. PMID: 24874375

9

Physicochemical characterization of pure persimmon juice: nutritional quality and food acceptability.

González E, Vegara S, Martí N, Valero M, Saura D. González E, et al. Among authors: marti n. J Food Sci. 2015 Mar;80(3):C532-9. doi: 10.1111/1750-3841.12772. Epub 2015 Jan 23. J Food Sci. 2015. PMID: 25619747

10

The promiscuous and synergic molecular interaction of polyphenols in bactericidal activity: an opportunity to improve the performance of antibiotics?

Tomás-Menor L, Barrajón-Catalán E, Segura-Carretero A, Martí N, Saura D, Menéndez JA, Joven J, Micol V. Tomás-Menor L, et al. Among authors: marti n. Phytother Res. 2015 Mar;29(3):466-73. doi: 10.1002/ptr.5296. Epub 2015 Jan 27. Phytother Res. 2015. PMID: 25625775

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