Publicaciones en colaboración con investigadores/as de Instituto de Fermentaciones Industriales (15)

2007

  1. Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.

    European Food Research and Technology, Vol. 226, Núm. 1-2, pp. 105-111

  2. Effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour

    Journal of the Science of Food and Agriculture, Vol. 87, Núm. 7, pp. 1356-1363

  3. Improvement in food intake and nutritive utilization of protein from Lupinus albus var. multolupa protein isolates supplemented with ascorbic acid

    Food Chemistry, Vol. 103, Núm. 3, pp. 944-951

  4. Improvement of iron availability from phytase-treated Pisum sativum, L. flour

    Food Chemistry, Vol. 103, Núm. 2, pp. 389-395

  5. Nutritional value

    Lentil: An Ancient Crop for Modern Times (Springer Netherlands), pp. 47-93

2005

  1. Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques

    Nutrition, Vol. 21, Núm. 2, pp. 230-239

2003

  1. Effect of different soaking solutions on nutritive utilization of minerals (calcium, phosphorus, and magnesium) from cooked beans (Phaseolus vulgaris l.) in growing rats

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 2, pp. 515-520

  2. Nutritional evaluation of pea (Pisum sativum L.) Protein diets after mild hydrothermal treatment and with and without added phytase

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 8, pp. 2415-2420

2002

  1. Nutritional evaluation of lentil flours obtained after short-time soaking processes

    European Food Research and Technology, Vol. 215, Núm. 2, pp. 138-144

2000

  1. Influence of processing on available carbohydrate content and antinutritional factors of chickpeas

    European Food Research and Technology, Vol. 210, Núm. 5, pp. 340-345

1999

  1. Ca and P bioavailability of processed lentils as affected by dietary fiber and phytic acid content

    Nutrition Research, Vol. 19, Núm. 1, pp. 49-64

  2. Lentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation

    Starch/Staerke, Vol. 51, Núm. 5, pp. 152-156

1998

  1. Nutrients and antinutritional factors in faba beans as affected by processing

    European Food Research and Technology, Vol. 207, Núm. 2, pp. 140-145

  2. Nutrients and antinutritional factors in faba beans as affected by processing

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, Núm. 2, pp. 140-145

1997

  1. Influence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect

    Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 9, pp. 3559-3564