Publications in collaboration with researchers from Universidad de Salamanca (11)

2017

  1. 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

  2. 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

  1. ¿Existe engaño en el etiquetado de la "soja verde"?

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 477, pp. 98-105

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

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

2011

  1. 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

  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

2009

  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