Silván J.M.
34
Coauthors
6
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2018 | 5 |
| 2019 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Nutrición | 3 |
| Bioquímica | 3 |
| Ciencia agraria | 2 |
| Ciencias Agrícolas | 2 |
| Biotecnología | 2 |
| Cáncer | 2 |
| Ecología | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 4 |
| Fisiología humana | 3 |
| Fisiología y materias afines | 1 |
| Salud y seguridad personal | 1 |
| Farmacología y terapéutica | 1 |
| Enfermedades | 1 |
| Sistemas fisiológicos específicos de los animales | 1 |
| Tecnología de las bebidas | 1 |
| Alimentación y bebidas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 6 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina Martínez-Villaluenga | 6 |
| Peñas E. | 4 |
| Juana Frias | 3 |
| Dueñas M. | 3 |
| Bautista‐expósito S. | 3 |
| Martín‐diana A.B. | 2 |
| Rico D. | 2 |
| De Luis D.A. | 2 |
| Rai D.K. | 1 |
| Choudhary A. | 1 |
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Publicaciones del autor
Peptides derived from in vitro gastrointestinal digestion of germinated soybean proteins inhibit human colon cancer cells proliferation and inflammation
ArticleAbstract: The aim was to investigate the potential of germinated soybean proteins as a source of peptides withPalabras claves:Anti-Inflammatory, Antiproliferative, Digestion, germination, Peptides, soybeanAutores:Cristina Martínez-Villaluenga, González-Montoya M., Hernandez-Ledesma B., Mora-Escobedo R., Silván J.M.Fuentes:scopuspH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances
ArticleAbstract: Lentil fermentation has a promising potential as a strategy for development of multifunctional ingbkPalabras claves:bioactivity, lentil, Metabolic syndrome, Peptides, pH-controlled fermentation, PHENOLIC COMPOUNDSAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Silván J.M.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:scopusIndividual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation
ArticleAbstract: Legumes offer the possibility to develop multifunctional foods with benefits for metabolic syndrome.Palabras claves:bioactivity, L. plantarum, lentil, Metabolic syndrome, Peptides, pH-controlled fermentation, PHENOLIC COMPOUNDS, SavinaseAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Silván J.M.Fuentes:scopusIn vitro approach for evaluation of carob by-products as source bioactive ingbkp_redients with potential to attenuate metabolic syndrome (MetS)
ArticleAbstract: The potential bioactivities for alleviating Metabolic Syndrome associated risk factors were evaluatePalabras claves:Food analysis, Food scienceAutores:Aguirre L., Cristina Martínez-Villaluenga, De Luis D.A., Dueñas M., Lasa A., Martín‐diana A.B., Rico D., Silván J.M.Fuentes:scopus