Publicaciones en colaboración con investigadores/as de Instituto de Fermentaciones Industriales (18)

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. Foldable antibacterial acrylic intraocular lenses of high refractive index

    Biomacromolecules, Vol. 10, Núm. 11, pp. 3055-3061

  4. 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

  5. Novel casein-derived peptides with antihypertensive activity

    International Dairy Journal, Vol. 19, Núm. 10, pp. 566-573

2008

  1. Ultrafiltration as alternative purification procedure for the characterization of low and high molecular-mass phenolics from almond skins

    Analytica Chimica Acta, Vol. 609, Núm. 2, pp. 241-251

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

  2. Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood

    European Food Research and Technology, Vol. 216, Núm. 2, pp. 150-156

  3. Proanthocyanidin Composition in the Seed Coat of Lentils (Lens culinaris L.)

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 27, pp. 7999-8004