Fernandez M.
24
Coauthors
4
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 1995 | 1 |
| 1997 | 1 |
| 1998 | 1 |
| 1999 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 2 |
| Ciencias Agrícolas | 2 |
| Ciencia agraria | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Fisiología humana | 3 |
| Tecnología alimentaria | 3 |
| Bioquímica | 2 |
| Salud y seguridad personal | 1 |
| Alimentación y bebidas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 4 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Urbano G. | 4 |
| Juana Frias | 4 |
| Vidal‐Valverde C. | 4 |
| Lopez-Jurado M. | 3 |
| Diaz-Pollan C. | 3 |
| Moreu M.C. | 2 |
| Porres-Foulquie J. | 1 |
| Sotomayor C. | 1 |
| Hernandez J. | 1 |
| Prodanov M. | 1 |
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Publicaciones del autor
Nutrients and antinutritional factors in faba beans as affected by processing
ArticleAbstract: The influence on the nutrients content (soluble sugars, starch, dietary fibre and calcium) and antinPalabras claves:Antinutritional factors, Faba beans, germination, Nutrients, soakingAutores:Diaz-Pollan C., Fernandez M., Juana Frias, Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusInfluence 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:scopusNutritional Assessment of Raw, Heated, and Germinated Lentils
ArticleAbstract: Studies of the nutritive value of raw, dry-heated, and germinated lentils were carried out by chemicPalabras claves:dry-heat treatment, germination, lentils, methionine supplementation, nutritive utilizationAutores:Diaz-Pollan C., Fernandez M., Hernandez J., Juana Frias, Lopez-Jurado M., Moreu M.C., Prodanov M., Urbano G., Vidal‐Valverde C.Fuentes:scopus