Publicaciones (9) Publicaciones en las que ha participado algún/a investigador/a

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. Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins

    Food Chemistry, Vol. 264, pp. 226-232

  4. Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 33, pp. 8814-8823

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

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

  6. Interactions between wine phenolic compounds and human saliva in astringency perception

    Food and Function, Vol. 9, Núm. 3, pp. 1294-1309

  7. Modulation of Fatty Acids and Interleukin-6 in Glioma Cells by South American Tea Extracts and their Phenolic Compounds

    Nutrition and Cancer, Vol. 70, Núm. 2, pp. 267-277

  8. 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

  9. Study of human salivary proline-rich proteins interaction with food tannins

    Food Chemistry, Vol. 243, pp. 175-185