Publicaciones en colaboración con investigadores/as de Universidad del Valle (Colombia) (2)

2023

  1. α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content

    Innovative Food Science and Emerging Technologies, Vol. 88

2020

  1. Systematic evaluation of the Folin-Ciocalteu and Fast Blue BB reactions during the analysis of total phenolics in legumes, nuts and plant seeds

    Food and Function, Vol. 11, Núm. 11, pp. 9868-9880