Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (14)

2022

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

    Molecules, Vol. 27, Núm. 23

2019

  1. In vitro approach for evaluation of carob by-products as source bioactive ingredients with potential to attenuate metabolic syndrome (MetS)

    Heliyon, Vol. 5, Núm. 1

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

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

  3. 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. 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

  2. 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

  3. 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. 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

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

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

2013

  1. 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

  1. Antioxidant activity of phenolic compounds identified in sunflower seeds

    European Food Research and Technology, Vol. 235, Núm. 2, pp. 221-230

  2. 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