Publications in collaboration with researchers from Instituto de Fermentaciones Industriales (57)


  1. 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

  2. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

    Food Chemistry, Vol. 121, Núm. 3, pp. 705-711

  3. 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

  4. 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

  5. The effect of polysaccharides on the astringency induced by phenolic compounds

    Food Quality and Preference, Vol. 21, Núm. 5, pp. 463-469


  1. Antioxidant activity of a red lentil extract and its fractions

    International Journal of Molecular Sciences, Vol. 10, Núm. 12, pp. 5513-5527

  2. Comparative study of the phenolic composition in lentils processed with and without addition of commercial tannase

    Journal of Food Processing and Preservation, Vol. 33, Núm. 6, pp. 695-713

  3. Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)

    Food Chemistry, Vol. 117, Núm. 4, pp. 599-607

  4. Study of red wine neuroprotection on astrocytes

    Plant Foods for Human Nutrition, Vol. 64, Núm. 4, pp. 238-243

  5. The impact of dehydration process on antinutrients and protein digestibility of some legume flours

    Food Chemistry, Vol. 114, Núm. 3, pp. 1063-1068


  1. Antioxidant activity of extract of adzuki bean and its fractions

    Journal of Food Lipids, Vol. 15, Núm. 1, pp. 119-136

  2. Influence of grape variety and their phenolic composition on vasorelaxing activity of young red wines

    European Food Research and Technology, Vol. 227, Núm. 6, pp. 1641-1650