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scopus(20)
Changes in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions
ArticleAbstract: There is a growing interest in the development of flours from sprouted cereals due to their enhancedPalabras claves:Bioactive potential, Enzymatic activity, germination, Gluten-free flours, OatAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusCombination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil
ArticleAbstract: This work evaluated the feasibility of pH-controlled fermentation by Lactobacillus plantarum CECT 74Palabras claves:bioactivity, Lactobacillus plantarum, lentil, Metabolic syndrome, pH-controlled fermentation, SavinaseAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Silván J.M.Fuentes:scopusBioactive Peptides in Fermented Foods: Production and Evidence for Health Effects
Book PartAbstract: Bioactive peptides are low molecular weight protein fragments of 2-20 amino acids residues that exhiPalabras claves:Bioactive peptides, Fermentation, health benefits, productionAutores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusA comparative study on the phenolic bioaccessibility, antioxidant and inhibitory effects on carbohydrate-digesting enzymes of maca and mashua powders
ArticleAbstract: The polyphenolic content of dehydrated maca (MA) and mashua (M) powders, promising functional ingbkpPalabras claves:Bioaccessibility, bioactivity, in vitro digestion, MACA, mashua, PHENOLIC COMPOUNDSAutores:Cristina Martínez-Villaluenga, Hernandez-Ledesma B., Juana Frias, Paucar-Menacho L.M., Peñas E.Fuentes:scopusFermentation enhances the content of bioactive compounds in kidney bean extracts
ArticleAbstract: The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production ofPalabras claves:Antihypertensive compounds, Antioxidants, Fermentation, Functional ingbkp_redients, Kidney beansAutores:Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Limón R.I., Peñas E., Torino M.I.Fuentes:scopusElectrochemical Determination of Ascorbigen in Sauerkrauts
ArticleAbstract: Ascorbigen (ABG), 2-C-(indol-3-yl)methyl-α-l-xylo-hex-3-ulofuranosono-1,4-lactone, was synthesised aPalabras claves:Antioxidant activity, Ascorbigen, Cyclic Voltammetry, differential pulse voltammetry, HPLC-CoulArray, SauerkrautAutores:Juana Frias, Peñas E., Valverde S., Vidal‐Valverde C., Zielińska D., Zieliński H.Fuentes:scopusEnzyme selection and hydrolysis under optimal conditions improved phenolic acid solubility, and antioxidant and anti‐inflammatory activities of wheat bran
ArticleAbstract: Valorization of wheat bran (WB) into new high‐value products is of great interest within the framewoPalabras claves:Antiinflammatory activity, enzymatic hydrolysis, Ferulic acid, antioxidant activity, Ultraflo XL, wheat branAutores:Bautista‐expósito S., Casas M.J.G., Cristina Martínez-Villaluenga, Juana Frias, Martín‐diana A.B., Peñas E., Rico D., Tomé‐sánchez I.Fuentes:scopusEffect of storage on the content of indole-glucosinolate breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure
ArticleAbstract: The effect of refrigerated storage for three months on the content of indole glucosinolate (GLS) brePalabras claves:Cabbage, High hydrostatic pressure, Indole glucosinolate breakdown products, Sauerkraut, STORAGE, Vitamin CAutores:Juana Frias, Limón R.I., Peñas E., Vidal‐Valverde C.Fuentes:scopusHigh-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme i Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates
ArticleAbstract: Pinto bean protein concentrate was hydrolyzed by subtilisins at 0.1, 100, and 200 MPa and 50 °C forPalabras claves:Antioxidant activity, Bioactive peptides, biological activity, high-pressure-assisted proteolysis, PHENOLIC COMPOUNDS, Pinto bean, reducing powerAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Juana Frias, Peñas E., Wiczkowski W., Zielińska D., Zieliński H.Fuentes:scopusHigh-pressure improves enzymatic proteolysis and the release of peptides with angiotensin i converting enzyme inhibitory and antioxidant activities from lentil proteins
ArticleAbstract: Angiotensin I converting enzyme (ACE) inhibitory and antioxidant peptides are receiving attention duPalabras claves:Angiotensin I converting enzyme, Antioxidant activity, High-hydrostatic pressure, Lentil peptides, ProteolysisAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Gómez R., Juana Frias, Peñas E.Fuentes:scopus