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scopus(4)
An Assessment of Variation for Nutritional and Non‐nutritional Carbohydrates in Lentil Seeds (Lens culinaris)
ArticleAbstract: The levels of the raffinose family of α‐galactosides (raffinose, stachyose, verbascose and ciceritolPalabras claves:Carbohydrates, Ciceritol, Lens culinaris, Raffinose, Stachyose, starch, Verbascose, α‐galactosidesAutores:Arthur A.E., Bakhsh A., Hedley C.L., Juana Frias, Vidal‐Valverde C.Fuentes:scopusEffect of Processing on Some Antinutritional Factors of Lentils
ArticleAbstract: Changes in the trypsin inhibitor activity and in the phytic acid, tannin, and catechin content of lePalabras claves:Antinutritional factors, germination, lentils, Phytic acid, soaking, tannins, Trypsin inhibitor activityAutores:Bacon J., Estrella I., Gorospe M., Juana Frias, Ruiz R., Vidal‐Valverde C.Fuentes:scopusImproved methods of oligosaccharide analysis for genetic studies of legume seeds
ArticleAbstract: The analysis of low molecular weight carbohydrates in single seed of lentils has been carried out usPalabras claves:Autores:Juana Frias, Vidal‐Valverde C.Fuentes:scopusProximate composition of “Mocan” (Visnea mocanera L.f.): A fruit consumed by canary natives
ArticleAbstract: A proximate nutritive composition study (soluble carbohydrates, starch, protein, fat, ash, and dietaPalabras claves:Autores:Hernández-Pérez M., Juana Frias, Rabanal R., Vidal‐Valverde C.Fuentes:scopus