Elena Peñas Pozo-rekin lankidetzan egindako argitalpenak (9)

2022

  1. Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

    Molecules, Vol. 27, Núm. 23

2018

  1. 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

  2. Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains

    Polish Journal of Food and Nutrition Sciences, Vol. 68, Núm. 4, pp. 289-297

  3. Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation

    Food Chemistry, Vol. 257, pp. 341-349

  4. 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

  1. 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

  2. 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

  1. Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans

    Food Research International, Vol. 70, pp. 55-63

  2. Fermentation enhances the content of bioactive compounds in kidney bean extracts

    Food Chemistry, Vol. 172, pp. 343-352