MARÍA JOSÉ
VILLANUEVA SUÁREZ
Profesora titular de universidad
ARACELI
REDONDO CUENCA
Catedrática de universidad
Publications by the researcher in collaboration with ARACELI REDONDO CUENCA (37)
2022
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Okara: a soybean by-product with interesting properties in nutrition and health
Phytochemicals in Soybeans: Bioactivity and Health Benefits (CRC Press, Taylor and Francis Group), pp. 259-284
2020
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Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats
Bioactive Carbohydrates and Dietary Fibre, Vol. 23
2019
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Hypolipidemic effects of dietary fibre from an artichoke by-product in Syrian hamsters
Journal of Functional Foods, Vol. 56, pp. 156-162
2018
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Chemical structure and molecular weight influence the in vitro fermentability of polysaccharide extracts from the edible seaweeds Himathalia elongata and Gigartina pistillata
Food Hydrocolloids, Vol. 83, pp. 348-354
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Soybean Okara modulates gut microbiota in rats fed a high-fat diet
Bioactive Carbohydrates and Dietary Fibre, Vol. 16, pp. 100-107
2016
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Potential fat-lowering and prebiotic effects of enzymatically treated okara in high-cholesterol-fed Wistar rats
International Journal of Food Sciences and Nutrition, Vol. 67, Núm. 7, pp. 828-833
2014
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Health-promoting effects in the gut and influence on lipid metabolism of Himanthalia elongata and Gigartina pistillata in hypercholesterolaemic Wistar rats
European Food Research and Technology, Vol. 238, Núm. 3, pp. 409-416
2013
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Dietary Fiber from the Food Industry By-Products
Dietary Fibre: Sources, Properties and their relationship to health (Nova Publishers)
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Sequential extraction of polysaccharides from enzymatically hydrolyzed okara byproduct: Physicochemical properties and in vitro fermentability
Food Chemistry, Vol. 141, Núm. 2, pp. 1114-1119
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Study of the potential prebiotic effect of Himanthalia elongata and Gigartina pistillata in hypercholesterolemic Wistar rats
Nutrición Hospitalaria, Vol. 28, Núm. Supl. 1, pp. 30
2012
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Broad bean and pea by-products as sources of fibre-rich ingredients: Potential antioxidant activity measured in vitro
Journal of the Science of Food and Agriculture, Vol. 92, Núm. 3, pp. 697-703
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Brown seaweeds as a source of functional ingredients. In vivo assays in Wistar rats.
Bioactive Compounds and Functional Foods in Health and Disease (Food Science Publishers)
2010
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Isolation and characterisation of cell wall polysaccharides from legume by-products: Okara (soymilk residue), pea pod and broad bean pod
Food Chemistry, Vol. 122, Núm. 1, pp. 339-345
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Pea pod, broad bean pod and okara, potential sources of functional compounds
LWT - Food Science and Technology, Vol. 43, Núm. 9, pp. 1467-1470
2008
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Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods
Food Chemistry, Vol. 108, Núm. 3, pp. 1099-1105
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Soybean, a promising health source
Nutricion Hospitalaria, Vol. 23, Núm. 4, pp. 305-312
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Subproductos vegetales con potencial funcional: okara y vainas de haba y guisante
Nutrición clínica y dietética hospitalaria, Vol. 28, Núm. Supl. 1, pp. 59
2007
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Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max)
Food Chemistry, Vol. 101, Núm. 3, pp. 1216-1222
2005
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Physical, chemical, histological and microbiological changes in fresh green asparagus (Asparagus officinalis, L.) stored in modified atmosphere packaging
Food Chemistry, Vol. 91, Núm. 4, pp. 609-619
2003
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Characterization of nonstarch polysaccharides content from different edible organs of some vegetables, determined by GC and HPLC: Comparative study
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 20, pp. 5950-5955