Publicaciones en las que colabora con Mercedes M. Pedrosa (91)

2020

  1. Cooking effect on the bioactive compounds, texture, and color properties of cold-extruded rice/bean-based pasta supplemented with whole carob fruit

    Foods, Vol. 9, Núm. 4

  2. Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors

    Food Chemistry, Vol. 315

2019

  1. Bioactive compounds, antioxidant activity, and sensory analysis of rice-based extruded snacks-like fortified with bean and carob fruit flours

    Foods, Vol. 8, Núm. 9

  2. Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean

    LWT, Vol. 111, pp. 387-393

  3. Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours

    LWT, Vol. 105, pp. 250-256

  4. Non-nutritional Factors: Lectins, Phytic Acid, Proteases Inhibitors, Allergens

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 152-176

  5. The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

    Innovative Food Science and Emerging Technologies, Vol. 52, pp. 100-107

2017

  1. Detection of pistachio allergen coding sequences in food products: A comparison of two real time PCR approaches

    Food Control, Vol. 75, pp. 262-270

  2. Legume allergenicity: The effect of food processing

    Legumes for Global Food Security (Nova Science Publishers, Inc.), pp. 223-248

  3. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

    Food and Function, Vol. 8, Núm. 10, pp. 3654-3663

  4. The nutritional and nutraceutical values of some “ready-to-eat” expanded legume products

    Legumes for Global Food Security (Nova Science Publishers, Inc.), pp. 157-182

2016

  1. Biochemical characterization of legume seeds as ingredients in animal feed

    Spanish journal of agricultural research, Vol. 14, Núm. 1

  2. Detection by real time PCR of walnut allergen coding sequences in processed foods

    Food Chemistry, Vol. 202, pp. 334-340

2015

  1. Determination of β-N-oxalyl-l-α,β-diaminopropionic acid and homoarginine in Lathyrus sativus and Lathyrus cicera by capillary zone electrophoresis

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 7, pp. 1414-1420

  2. Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)

    Food Chemistry, Vol. 166, pp. 68-75

  3. Novel fiber-rich lentil flours as snack-type functional foods: An extrusion cooking effect on bioactive compounds

    Food and Function, Vol. 6, Núm. 9, pp. 3135-3143

2014

  1. A novel proteomic analysis of the modifications induced by high hydrostatic pressure on hazelnut water-soluble proteins

    Foods, Vol. 3, Núm. 2, pp. 279-289

  2. Allergenic properties and differential response of walnut subjected to processing treatments

    Food Chemistry, Vol. 157, pp. 141-147

  3. Antioxidant and angiotensin-converting enzyme inhibitory activities in common beans (Phaseolus Vulgaris L.)

    Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science (Nova Science Publishers, Inc.), pp. 115-126

  4. Detection of almond allergen coding sequences in processed foods by real time PCR

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 24, pp. 5617-5624