FAC MEDICINA
Centro
Ana Belén
Martín Diana
Publicaciones en las que colabora con Ana Belén Martín Diana (81)
2024
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Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools
Foods, Vol. 13, Núm. 12
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Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products
Foods, Vol. 13, Núm. 3
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Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure
Foods, Vol. 13, Núm. 6
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The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review
Foods, Vol. 13, Núm. 1
2023
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Antioxidant, Immunostimulatory, and Anticancer Properties of Hydrolyzed Wheat Bran Mediated through Macrophages Stimulation
International Journal of Molecular Sciences, Vol. 24, Núm. 8
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Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling
Foods, Vol. 12, Núm. 5
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Effects of Dietary Supplementation with a Ferulic Acid-Rich Bioactive Component of Wheat Bran in a Murine Model of Graft-Versus-Host Disease
Nutrients, Vol. 15, Núm. 21
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Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach
Foods, Vol. 12, Núm. 17
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Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread
Foods, Vol. 12, Núm. 14
2022
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Antioxidant, Antihypertensive, Hypoglycaemic and Nootropic Activity of a Polyphenolic Extract from the Halophyte Ice Plant (Mesembryanthemum crystallinum)
Foods, Vol. 11, Núm. 11
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Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
Journal of Cereal Science, Vol. 105
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Harinas sin gluten: Importancia de la innovación tecnológica para el desarrollo de harinas nutraceúticas a partir de leguminosas
ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 77, pp. 14-21
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Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran
Foods, Vol. 11, Núm. 14
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Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull
Foods, Vol. 11, Núm. 18
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Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties
Foods, Vol. 11, Núm. 22
2021
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A novel strategy to produce a soluble and bioactive wheat bran ingredient rich in ferulic acid
Antioxidants, Vol. 10, Núm. 6
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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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Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
Foods, Vol. 10, Núm. 11
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Pulse-cereal blend extrusion for improving the antioxidant properties of a gluten-free flour
Molecules, Vol. 26, Núm. 18