Publications in collaboration with researchers from Instituto de Ciencia y Tecnología de Alimentos y Nutrición (13)

2019

  1. Tangential-flow membrane clarification of Malvar (Vitis vinifera L.) wine: Incidence on chemical composition and sensorial expression

    Oeno One, Vol. 53, Núm. 4, pp. 741-755

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

2015

  1. 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

  1. 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

  2. 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

  3. 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

  4. 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

  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

  3. 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

  4. Phenolic compound profiles and antioxidant capacity of persea americana mill. peels and seeds of two varieties

    Journal of Agricultural and Food Chemistry

2011

  1. 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

  2. Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents

    Food Research International, Vol. 44, Núm. 10, pp. 3195-3201