Escuela de doctorado
ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Publicaciones (9) Publicaciones en las que ha participado algún/a investigador/a
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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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
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Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins
Food Chemistry, Vol. 264, pp. 226-232
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Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols
Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 33, pp. 8814-8823
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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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Interactions between wine phenolic compounds and human saliva in astringency perception
Food and Function, Vol. 9, Núm. 3, pp. 1294-1309
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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
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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
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Study of human salivary proline-rich proteins interaction with food tannins
Food Chemistry, Vol. 243, pp. 175-185