Aparicio‐garcía N.
16
Coauthors
4
Documentos
Volumen de publicaciones por año
Cargando gráfico
| Año de publicación | Num. Publicaciones |
|---|---|
| 2020 | 1 |
| 2021 | 3 |
Publicaciones por áreas de conocimiento
Cargando gráfico
| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 2 |
| Ciencia agraria | 2 |
| Nutrición | 1 |
| Ciencias Agrícolas | 1 |
Publicaciones por áreas temáticas
Cargando gráfico
| Área temática | Num. Publicaciones |
|---|---|
| Alimentación y bebidas | 3 |
| Tecnología alimentaria | 3 |
| Salud y seguridad personal | 2 |
| Tecnología de las bebidas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 4 |
| Google Scholar | 0 |
| RRAAE | 0 |
Cargando gráfico
Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Peñas E. | 4 |
| Cristina Martínez-Villaluenga | 4 |
| Juana Frias | 4 |
| Rodríguez J.M. | 1 |
| Alba C. | 1 |
| Fernández C.F. | 1 |
| Perez L.C. | 1 |
Cargando gráfico
Top Keywords
Cargando gráfico
Publicaciones del autor
Changes in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions
ArticleAbstract: There is a growing interest in the development of flours from sprouted cereals due to their enhancedPalabras claves:Bioactive potential, Enzymatic activity, germination, Gluten-free flours, OatAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusProduction and characterization of a novel gluten-free fermented beverage based on sprouted oat flour
ArticleAbstract: This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-freePalabras claves:Beverage, Gluten-free, Lactic acid fermentation, Oat, sproutingAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusSprouted oat as a potential gluten-free ingbkp_redient with enhanced nutritional and bioactive properties
ArticleAbstract: This study is aimed to produce and characterize a novel gluten-free ingbkp_redient from oat throughPalabras claves:Antioxidant capacity, celiac disease, Enzymatic activities, flour, germination, OatAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.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:scopus