Lopez-Jurado M.
46
Coauthors
7
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 1995 | 1 |
| 1997 | 1 |
| 1999 | 1 |
| 2003 | 1 |
| 2005 | 1 |
| 2007 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 5 |
| Ciencia de los alimentos | 2 |
| Ciencias Agrícolas | 2 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Fisiología humana | 5 |
| Alimentación y bebidas | 4 |
| Tecnología alimentaria | 3 |
| Bioquímica | 3 |
| Microorganismos, hongos y algas | 2 |
| Salud y seguridad personal | 1 |
| Ecología | 1 |
| Temas específicos de la historia natural de las plantas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 7 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Urbano G. | 7 |
| Juana Frias | 7 |
| Vidal‐Valverde C. | 6 |
| Frejnagel S. | 4 |
| Porres J.M. | 4 |
| Aranda P. | 4 |
| Gómez-Villalva E. | 4 |
| Fernandez M. | 3 |
| Moreu M.C. | 2 |
| Diaz-Pollan C. | 2 |
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Top Keywords
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Publicaciones del autor
Influence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect
ArticleAbstract: Changes in the trypsin inhibitor activity (TIA) of faba beans (Vicia faba L. Major) were investigatePalabras claves:Cooking, Dry-Heating, Faba beans, Food transformation index, Protein efficiency ratio, soaking, Trypsin inhibitor activityAutores:Diaz-Pollan C., Fernandez M., Juana Frias, Lopez-Jurado M., Urbano G., Vidal‐Valverde C.Fuentes:scopusCa and P bioavailability of processed lentils as affected by dietary fiber and phytic acid content
ArticleAbstract: The influence of germination for 6 days and dry-heating at 120°C for 15 min on the content of calciuPalabras claves:calcium, Dietary Fibre, Dry-Heating, germination, lentils, nutritive utilization, phosphorusAutores:Fernandez M., Juana Frias, Lopez-Jurado M., Moreu M.C., Porres-Foulquie J., Urbano G., Vidal‐Valverde C.Fuentes:scopusEffect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.
ArticleAbstract: The effect of dephytinization of Pisum sativum, L. flour on the bioavailability of Mg and Zn was evaPalabras claves:Bioavailability, L., Magnesium, phytase, Pisum sativum, ZincAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G.Fuentes:scopusEffect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour
ArticleAbstract: The effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex underPalabras claves:Carbohydrates, Cell-wall-degrading enzyme complex, Nutritive utilisation, Pea flour, Protein, Tannase, Treatment, α-galactosidaseAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopusNutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques
ArticleAbstract: Objective: We assessed the effect of germinating Pisum sativum L. variant Arvense cv. Esla for 3 andPalabras claves:Carbohydrates, germination, in vitro, In vivo, Nutritional assessment, Peas (Pisum sativum L.), ProteinAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopus