María Teresa
Hernández García
Profesor/a Titular Universidad
Isabel
Estrella
Publications by the researcher in collaboration with Isabel Estrella (66)
2017
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Aumento en compuestos saludables en soja amarilla y falsa "soja verde" (judía mungo) mediante fermentación láctica
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 484, pp. 94-105
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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
2016
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¿Existe engaño en el etiquetado de la "soja verde"?
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 477, pp. 98-105
2015
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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
2013
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Chemical characterisation of Malvar grape seeds (Vitis vinifera L.) by ultrafiltration and RP-HPLC-PAD-MS
Journal of Food Composition and Analysis, Vol. 31, Núm. 2, pp. 284-292
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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
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Industrial clarification of anthocyanin-rich grape pomace extracts by crossflow membrane filtration
International Journal of Food Science and Technology, Vol. 48, Núm. 7, pp. 1426-1435
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Phenolic compound composition in immature seeds of fava bean (Vicia faba L.) varieties cultivated in Chile
Journal of Food Composition and Analysis, Vol. 31, Núm. 1, pp. 1-6
2012
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Antioxidant activity of phenolic compounds identified in sunflower seeds
European Food Research and Technology, Vol. 235, Núm. 2, pp. 221-230
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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
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LC-DAD/ESI-MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage
Journal of Mass Spectrometry, Vol. 47, Núm. 7, pp. 905-918
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Phenolic compound profiles and antioxidant capacity of persea americana mill. peels and seeds of two varieties
Journal of Agricultural and Food Chemistry
2011
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Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 7, pp. 3135-3145
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Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process
Plant Foods for Human Nutrition, Vol. 66, Núm. 2, pp. 187-195
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Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents
Food Research International, Vol. 44, Núm. 10, pp. 3195-3201
2010
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Evaluation of phenolic profile and antioxidant properties of Pardina lentil As affected by industrial dehydration
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 18, pp. 10101-10108
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Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)
Food Chemistry, Vol. 121, Núm. 3, pp. 705-711
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Phenolic compounds in cherry (Prunus avium) heartwood with a view to their use in cooperage
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 8, pp. 4907-4914
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Phenolic compounds in chestnut (Castanea sativa Mill.) heartwood. Effect of toasting at cooperage
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 17, pp. 9631-9640
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The effect of polysaccharides on the astringency induced by phenolic compounds
Food Quality and Preference, Vol. 21, Núm. 5, pp. 463-469