Publications by the researcher in collaboration with Montserrat Dueñas (24)

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

2013

  1. 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

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

2007

  1. 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

  2. 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

  3. 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

  1. 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

2005

  1. Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917

    Journal of the Science of Food and Agriculture, Vol. 85, Núm. 2, pp. 297-304

2004

  1. Effects of ripening stages and of plant vegetative vigor on the phenolic composition of grapes (Vitis vinifera L.) cv. Cabernet Sauvignon in the Maipo Valley (Chile)

    Vitis - Journal of Grapevine Research, Vol. 43, Núm. 2, pp. 51-57

  2. Occurrence of phenolic compounds in the seed coat and the cotyledon of peas (Pisum sativum L.)

    European Food Research and Technology, Vol. 219, Núm. 2, pp. 116-123

2003

  1. Phenolic composition and antioxidant activity of mocan seeds (Visnea mocanera L.f)

    Food Chemistry, Vol. 82, Núm. 3, pp. 373-379