MARÍA ALEJANDRA
GARCÍA ALONSO
Profesora ayudante doctora
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, EspañaInstituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (8)
2022
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Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves
International Journal of Food Science and Technology, Vol. 57, Núm. 6, pp. 3467-3476
2000
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In vitro fermentation of different types of α-amylase resistant corn starches
European Food Research and Technology, Vol. 211, Núm. 5, pp. 316-321
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Nori seaweed consumption modifies glycemic response in healthy volunteers
Nutrition Research, Vol. 20, Núm. 10, pp. 1367-1375
1999
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Assessment of some parameters involved in the gelatinization and retrogration of starch
Food Chemistry, Vol. 66, Núm. 2, pp. 181-187
1998
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Influence of botanical source and processing on formation of resistant starch type III
Cereal Chemistry, Vol. 75, Núm. 6, pp. 802-804
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Resistant starch and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans)
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 4, pp. 284-287
1997
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A starch hydrolysis procedure to estimate glycemic index
Nutrition Research, Vol. 17, Núm. 3, pp. 427-437
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Nutritional and physiological properties of grape pomace as a potential food ingredient
American Journal of Enology and Viticulture, Vol. 48, Núm. 3, pp. 328-332