Ana Belén Martín Diana-rekin lankidetzan egindako argitalpenak (76)

2024

  1. 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

  2. Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure

    Foods, Vol. 13, Núm. 6

  3. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

    Foods, Vol. 13, Núm. 1

2023

  1. Antioxidant, Immunostimulatory, and Anticancer Properties of Hydrolyzed Wheat Bran Mediated through Macrophages Stimulation

    International Journal of Molecular Sciences, Vol. 24, Núm. 8

  2. Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling

    Foods, Vol. 12, Núm. 5

  3. 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

  4. 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

  5. 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

  1. Antioxidant, Antihypertensive, Hypoglycaemic and Nootropic Activity of a Polyphenolic Extract from the Halophyte Ice Plant (Mesembryanthemum crystallinum)

    Foods, Vol. 11, Núm. 11

  2. 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

  3. 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

  4. Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran

    Foods, Vol. 11, Núm. 14

  5. Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull

    Foods, Vol. 11, Núm. 18

  6. 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

  1. A novel strategy to produce a soluble and bioactive wheat bran ingredient rich in ferulic acid

    Antioxidants, Vol. 10, Núm. 6

  2. Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

    Frontiers in Plant Science, Vol. 12

  3. Development of antioxidant and nutritious lentil (Lens culinaris) flour using controlled optimized germination as a bioprocess

    Foods, Vol. 10, Núm. 12

  4. Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns

    Foods, Vol. 10, Núm. 11

  5. Pulse-cereal blend extrusion for improving the antioxidant properties of a gluten-free flour

    Molecules, Vol. 26, Núm. 18

  6. Wheat and oat brans as sources of polyphenol compounds for development of antioxidant nutraceutical ingredients

    Foods, Vol. 10, Núm. 1, pp. 1-21