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Chemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea Var. capitata Cv. Bronco grown in Eastern Spain. effect of storage
ArticleAbstract: The aim of the present work was to optimize fermentation conditions of white cabbage (Brassica oleraPalabras claves:Ascorbigen, Fermentation, Sauerkraut, Sensory quality, Vitamin CAutores:Juana Frias, Peñas E., Sidro B., Vidal‐Valverde C.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: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 hydrostatic pressure can improve the microbial quality of sauerkraut during storage
ArticleAbstract: The impact of high hydrostatic pressure (HHP) on the microbial quality of sauerkraut during refrigerPalabras claves:High hydrostatic pressure, Microbial quality, Sauerkraut, STORAGEAutores:Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusInfluence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons
ArticleAbstract: The content of glucosinolates (GLS), ascorbigen, and ascorbic acid in white cabbage (Brassica oleracPalabras claves:Ascorbic acid, Ascorbigen, Fermentation, Glucosinolates, Sauerkraut, WHITE CABBAGEAutores:Ciska E., Cristina Martínez-Villaluenga, Honke J., Juana Frias, Kozłowska H., Peñas E., Piskuła M.K., Vidal‐Valverde C.Fuentes:scopusImpact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut
ArticleAbstract: White cabbage (Brassica oleracea L. var. capitata cv. Bronco) was fermented, at 0.5% and 1.5% NaCl,Palabras claves:Biogenic amines, Microbial quality, Sauerkraut, Starter cultureAutores:Juana Frias, Peñas E., Sidro B., Vidal‐Valverde C.Fuentes:scopusSauerkraut: Production, Composition, and Health Benefits
Book PartAbstract: Sauerkraut is a traditional vegetable product usually produced by spontaneous fermentation that reliPalabras claves:composition, Fermentation, health effects, Manufacture, SauerkrautAutores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusWhite cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages
ArticleAbstract: Consumption of foods rich in dietary antioxidants and anti-inflammatory compounds is becoming a keyPalabras claves:anti-inflammatory activity, Antioxidant activity, Ascorbigen, Sauerkraut, Starter cultureAutores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Sidro B., Ullate M., Vidal‐Valverde C.Fuentes:scopusSynthesis of [ <sup>77</sup> Se]-methylselenocysteine when preparing sauerkraut in the presence of [ <sup>77</sup> Se]-selenite. Metabolic transformation of [ <sup>77</sup> Se]-methylselenocysteine in Wistar rats determined by LC-IDA-ICP-MS
ArticleAbstract: The use of enriched Se isotopes as tracers has provided important information on Se metabolism. HowePalabras claves:IDA-ICP-MS, metabolism, Sauerkraut, [ Se]-methylselenocysteine labeling 77, [ Se]-methylselenocysteine synthesis 77Autores:Cámara C., Cristina Martínez-Villaluenga, Juana Frias, Madrid Y., Peñas E., Pérez-Corona T., Porres J.M., Sánchez-Martínez M., Urbano G.Fuentes:scopus