Publicaciones en colaboración con investigadores/as de Instituto de la Grasa (21)

2016

  1. Polyphenol composition and in vitro antiproliferative effect of corm, tepal and leaf from Crocus sativus L. on human colon adenocarcinoma cells (Caco-2)

    Journal of Functional Foods, Vol. 24, pp. 18-25

2015

  1. Determination of the Neurotoxin 3-N-Oxalyl-2,3-Diaminopropionic Acid and Other Free Amino Acids in Lathyrus cicera and L. sativus Seeds by Reversed-Phase High-Performance Liquid Chromatography

    Food Analytical Methods, Vol. 8, Núm. 8, pp. 1953-1961

2011

  1. A colorimetric method for determination of γ-glutamyl-S-ethenyl- cysteine in narbon vetch (Vicia narbonensis L.) seeds

    Analytical Biochemistry, Vol. 418, Núm. 2, pp. 180-183

  2. Determination of γ-glutamyl-S-ethenyl-cysteine in narbon vetch (Vicia narbonensis L.) seeds by high performance liquid chromatography

    Animal Feed Science and Technology, Vol. 165, Núm. 1-2, pp. 125-130

2001

  1. Alcalase rapeseed inhibitors: Purification and partial characterization

    Journal of Enzyme Inhibition, Vol. 16, Núm. 1, pp. 81-87

2000

  1. Factors affecting the in vitro protein digestibility of chickpea albumins

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 1, pp. 79-84

  2. Partially hydrolyzed rapeseed protein isolates with improved functional properties

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 77, Núm. 4, pp. 447-450

  3. Sunflower protein hydrolysates for dietary treatment of patients with liver failure

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 77, Núm. 2, pp. 121-126

1999

  1. Interaction of chickpea (Cicer arietinum L.) legumin with oxidized linoleic acid

    Journal of Agricultural and Food Chemistry, Vol. 47, Núm. 3, pp. 813-818

  2. Peptide characteristics of sunflower protein hydrolysates

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 76, Núm. 12, pp. 1455-1460

  3. Production and characterization of an extensive rapeseed protein hydrolysate

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 76, Núm. 7, pp. 819-823

  4. Production of extensive chickpea (Cicer arietinum L.) Protein hydrolysates with reduced antigenic activity

    Journal of Agricultural and Food Chemistry, Vol. 47, Núm. 9, pp. 3776-3781

  5. Protein isolates from chickpea (Cicer arietinum L.): Chemical composition, functional properties and protein characterization

    Food Chemistry, Vol. 64, Núm. 2, pp. 237-243

  6. Protein quality of chickpea (Cicer arietinum L.) protein hydrolysates

    Food Chemistry, Vol. 67, Núm. 3, pp. 269-274

  7. Purification and partial characterization of chickpea 2S albumin

    Journal of Agricultural and Food Chemistry, Vol. 47, Núm. 4, pp. 1405-1409

1998

  1. Comparative Study of Chickpea and Pea Pa2 Albumins

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 9, pp. 3609-3613

  2. Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds

    Food Chemistry, Vol. 62, Núm. 1, pp. 1-6

  3. Effect of processing on water absorption and softening kinetics in chickpea (Cicer arietinum L) seeds

    Journal of the Science of Food and Agriculture, Vol. 78, Núm. 2, pp. 169-174

  4. Neutral lipids of chickpea flour and protein isolates

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 75, Núm. 7, pp. 851-855

  5. Polar lipids of defatted chickpea (Cicer arietinum L.) flour and protein isolates

    Food Chemistry, Vol. 63, Núm. 3, pp. 357-361