María Teresa
Hernández García
Profesor/a Titular Universidad
Instituto de Fermentaciones Industriales
Madrid, EspañaPublications in collaboration with researchers from Instituto de Fermentaciones Industriales (57)
2011
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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
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
2009
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Antioxidant activity of a red lentil extract and its fractions
International Journal of Molecular Sciences, Vol. 10, Núm. 12, pp. 5513-5527
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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
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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
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Study of red wine neuroprotection on astrocytes
Plant Foods for Human Nutrition, Vol. 64, Núm. 4, pp. 238-243
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The impact of dehydration process on antinutrients and protein digestibility of some legume flours
Food Chemistry, Vol. 114, Núm. 3, pp. 1063-1068
2008
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Antioxidant activity of extract of adzuki bean and its fractions
Journal of Food Lipids, Vol. 15, Núm. 1, pp. 119-136
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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
2007
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Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity
Food Chemistry, Vol. 101, Núm. 1, pp. 90-97
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Contribución de la fermentación maloláctica realizada por Oenococcus oeni y Lactobacillus plantarum, a la composición fenólica no antociánica de vinos tintos
Avances en ciencias y técnicas enológicas: transferencia de tecnología de la red GIENOL al sector vitivinícola
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Influence of the action of exogenous enzymes on the polyphenolic composition of pea: Effect on the antioxidant activity
European Food Research and Technology, Vol. 225, Núm. 3-4, pp. 493-500
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Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood
European Food Research and Technology, Vol. 224, Núm. 6, pp. 695-705
2006
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Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents
Food Chemistry, Vol. 98, Núm. 1, pp. 95-103
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Effect of germination on legume phenolic compounds and their antioxidant activity
Journal of Food Composition and Analysis, Vol. 19, Núm. 4, pp. 277-283
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Evolution of oak-related volatile compounds in a Spanish red wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak wood
Analytica Chimica Acta