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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:scopusA novel sprouted oat fermented beverage: Evaluation of safety and health benefits for celiac individuals
ArticleAbstract: The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted oPalabras claves:Beverage, celiac disease, Fermentation, germination, Gluten-free diet, microbiota, OatAutores:Alba C., Aparicio‐garcía N., Cristina Martínez-Villaluenga, Fernández C.F., Juana Frias, Peñas E., Perez L.C., Rodríguez 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:scopusAntioxidant and antihypertensive properties of liquid and solid state fermented lentils
ArticleAbstract: The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-solPalabras claves:Antihypertensive compounds, Antioxidant capacity, Fermentation, Functional ingbkp_redients, lentilsAutores:Cristina Martínez-Villaluenga, Juana Frias, Limón R.I., Mäkinen S., Pihlanto A., Torino M.I., Vidal‐Valverde C.Fuentes:scopusDevelopment of a multifunctional yogurt-like product from germinated brown rice
ArticleAbstract: The suitability of germinated brown rice (GBR) for developing novel multifunctional yogurt-like prodPalabras claves:Brown rice, Fermentation, functional foods, germination, Oryza sativaAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Juana Frias, Patricio J. Cáceres, Peñas E.Fuentes:googlescopusEffect of fermentation conditions on the antioxidant compounds and antioxidant capacity of Lupinus angustifolius cv. zapaton
ArticleAbstract: To study the effect of fermentation on the antioxidant compounds and antioxidant capacity of LupinusPalabras claves:Antioxidant capacity, Fermentation, Glutathione, Lupin, Phosphatidyl-choline peroxidation, PRTC, SOD-like activity, Teac, Total phenolic compounds, Vitamin C, Vitamin EAutores:Fernandez-Orozco R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusEffect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa
ArticleAbstract: The present work studies the antioxidant capacity as well as the vitamin C and E contents of raw, fePalabras claves:Antioxidant capacity, Fermentation, germination, Lupins, Phosphatidyl-choline peroxidation, Teac, Tocopherol, Vitamin C, Vitamin EAutores:Doblado R., Juana Frias, Miranda M., Vidal‐Valverde C.Fuentes:scopusInositol phosphate profiling of fermented cowpeas by<sup>1</sup>H NMR spectroscopy
ArticleAbstract: The inositol phosphate content of naturally fermented cowpeas (Vigna sinensisvar. Carilla) was studiPalabras claves:1 H NMR spectroscopy, Cowpeas, Fermentation, Inositol phosphatesAutores:Doblado R., Jimeno M.L., Juana Frias, Valverde S., Vidal‐Valverde C.Fuentes:scopusEvaluation of bioprocesses to improve the antioxidant properties of chickpeas
ArticleAbstract: Chickpea seeds (Cicer arietinum cv. Blanco lechoso) were submitted to different bioprocesses; i) gerPalabras claves:antioxidant activity, chickpeas, Fermentation, germinationAutores:Fernandez-Orozco R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusInfluence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
ArticleAbstract: The influence of fermentation conditions on the volatile glucosinolate (GLS) hydrolysis products inPalabras claves:Fermentation, Volatile glucosinolates hydrolysis products, WHITE CABBAGEAutores:Juana Frias, Peñas E., Pihlava J.M., Vidal‐Valverde C.Fuentes:scopus