Publicaciones en colaboración con investigadores/as de University of Bari Aldo Moro (3)

2021

  1. Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification

    Foods, Vol. 10, Núm. 1

2020

  1. Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

    Frontiers in Microbiology, Vol. 11

2019

  1. How fermentation affects the antioxidant properties of cereals and legumes

    Foods, Vol. 8, Núm. 9