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scopus(3)
Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds
ArticleAbstract: Pea (Pisum sativum L. var. Laguna) seeds were submitted to extrusion process at 129, 135 and 142 °CPalabras claves:Chemical score, EXTRUSIÓN, PDCAAS, peas, protein qualityAutores:Apro N., Carrión O.O., Ferreyra V., Giacomino S., Juana Frias, Pellegrino N., Peñas E., Vidal‐Valverde C.Fuentes:scopusBioactive compounds, myrosinase activity, and antioxidant capacity of white cabbages grown in different locations of Spain
ArticleAbstract: The influence of two Spanish growing locations with well-differentiated climatic conditions (northerPalabras claves:Antioxidant capacity, Genotype, Glucosinolates, growing location, myrosinase, total phenolics, Vitamin C, WHITE CABBAGEAutores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusHigh hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products
ArticleAbstract: The aim of this research was to evaluate the protein pattern, immunoreactivity and amino acid composPalabras claves:amino acids, High hydrostatic pressure, Immunoreactivity, Protein, soybeanAutores:Baeza M., Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopus