Publicacions en què col·labora amb Isabel Estrella (66)

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. 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. 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

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

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

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

  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