GRUPO DE INVESTIGACIÓN EN POLIFENOLES
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (14)
2022
2019
2018
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Combination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil
Journal of Functional Foods, Vol. 48, pp. 9-18
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Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation
Food Chemistry, Vol. 257, pp. 341-349
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Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa
International Journal of Food Science and Technology, Vol. 53, Núm. 2, pp. 516-524
2017
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Influence of Processing in the Phenolic Composition and Health-Promoting Properties of Lentils (Lens culinaris L.)
Journal of Food Processing and Preservation, Vol. 41, Núm. 5
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Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn (Zea mays L.) by response surface methodology
LWT - Food Science and Technology, Vol. 76, pp. 236-244
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Optimizing germination conditions to enhance the accumulation of bioactive compounds and the antioxidant activity of kiwicha (Amaranthus caudatus) using response surface methodology
LWT - Food Science and Technology, Vol. 76, pp. 245-252
2015
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Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans
Food Research International, Vol. 70, pp. 55-63
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Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)
International Journal of Food Sciences and Nutrition, Vol. 66, Núm. 2, pp. 203-209
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Fermentation enhances the content of bioactive compounds in kidney bean extracts
Food Chemistry, Vol. 172, pp. 343-352
2013
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Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)
Food Chemistry, Vol. 138, Núm. 1, pp. 547-555
2012
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Antioxidant activity of phenolic compounds identified in sunflower seeds
European Food Research and Technology, Vol. 235, Núm. 2, pp. 221-230
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Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations
Polish Journal of Food and Nutrition Sciences, Vol. 62, Núm. 4, pp. 241-250