Publicaciones en colaboración con investigadores/as de Instituto de Fermentaciones Industriales (57)

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

  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

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

  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

2008

  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

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. 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

  3. 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

  4. 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

  2. Effect of germination on legume phenolic compounds and their antioxidant activity

    Journal of Food Composition and Analysis, Vol. 19, Núm. 4, pp. 277-283

  3. 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