Universidad Nacional del Santa-ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2018

  1. 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

  2. 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