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Article(3)
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Journal of Agricultural and Food Chemistry(1)
Journal of the American Dietetic Association(1)
Zeitschrift für Lebensmittel-Untersuchung und -Forschung(1)
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scopus(3)
Changes in the carbohydrate composition of legumes after soaking and cooking
ArticleAbstract: Using a high-performance liquid chromatography (HPLC) method, researchers analyzed the sugar composiPalabras claves:Autores:Juana Frias, Valverde S., Vidal‐Valverde C.Fuentes:scopusDetermination, by NMR Spectroscopy, of the Structure of Ciceritol, a Pseudotrisaccharide Isolated from Lentils
ArticleAbstract: An unknown pseudotrisaccharide was isolated from Lens culinaris seeds. NMR spectroscopy of this subsPalabras claves:Autores:Bernabé M., Fenwick R., Jiménez-Barbero J., Juana Frias, Price K., Valverde S., Vidal‐Valverde C.Fuentes:scopusEffect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils
ArticleAbstract: Lentils were subjected to natural fermentation for 4 days at 30°C. The pH value fell to 3.8 during tPalabras claves:Autores:Bacon J., Juana Frias, Prodanov M., Ruiz R., Tabera J., Vidal‐Valverde C.Fuentes:scopus