DANIEL
RICO BARGUES
PROFESORES TITULARES DE UNIVERSIDAD
Elena
Peñas Pozo
Publicaciones en las que colabora con Elena Peñas Pozo (10)
2021
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Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion
Frontiers in Plant Science, Vol. 12
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Development of antioxidant and nutritious lentil (Lens culinaris) flour using controlled optimized germination as a bioprocess
Foods, Vol. 10, Núm. 12
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Wheat and oat brans as sources of polyphenol compounds for development of antioxidant nutraceutical ingredients
Foods, Vol. 10, Núm. 1, pp. 1-21
2020
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Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient
Foods, Vol. 9, Núm. 6
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Enzyme selection and hydrolysis under optimal conditions improved phenolic acid solubility, and antioxidant and anti‐inflammatory activities of wheat bran
Antioxidants, Vol. 9, Núm. 10, pp. 1-22
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Salvado de trigo para el desarrollo de ingredientes funcionales dirigidos a pacientes oncohematológicos
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 518, pp. 22-24
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Soluble phenolic composition tailored by germination conditions accompany antioxidant and anti-inflammatory properties of wheat
Antioxidants, Vol. 9, Núm. 5
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Sprouted barley flour as a nutritious and functional ingredient
Foods, Vol. 9, Núm. 3
2018
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Characterization and in vitro evaluation of seaweed species as potential functional ingredients to ameliorate metabolic syndrome
Journal of Functional Foods, Vol. 46, pp. 185-194
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Potential usefulness of a wakame/carob functional snack for the treatment of several aspects of metabolic syndrome: From in vitro to in vivo studies
Marine Drugs, Vol. 16, Núm. 12