Publikationen in Zusammenarbeit mit Forschern von Instituto de Ciencia y Tecnología de Alimentos y Nutrición (7)

2019

  1. Development of a multifunctional yogurt-like product from germinated brown rice

    LWT, Vol. 99, pp. 306-312

2017

  1. Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities

    Food Chemistry, Vol. 221, pp. 464-472

2016

  1. High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme i Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 8, pp. 1730-1740

2015

  1. High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin i converting enzyme inhibitory and antioxidant activities from lentil proteins

    Food Chemistry, Vol. 171, pp. 224-232

  2. Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins

    Journal of Functional Foods, Vol. 18, pp. 319-332

2014

  1. Savinase, the most suitable enzyme for releasing peptides from lentil (Lens culinaris var. Castellana) protein concentrates with multifunctional properties

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 18, pp. 4166-4174

2012

  1. Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 41, pp. 10235-10244