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scopus(19)
Antioxidant capacity and polyphenolic content of high-protein lupin products
ArticleAbstract: In order to produce high protein lupin products, α-galactoside extraction from Lupinus angustifoliusPalabras claves:Antioxidant capacity, Lupins, Protein isolates, Superoxide dismutase-like activity, Total flavonoids, Total phenolic compounds, α-Galactoside extractionAutores:Cristina Martínez-Villaluenga, Juana Frias, Kozłowska H., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusGermination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton
ArticleAbstract: Antioxidant capacity, measured by glutathione (GSH), superoxide dismutase-like activity (SOD-like acPalabras claves:Antioxidant capacity, germination, Lupin, Polyphenols, Vitamin C, Vitamin EAutores:Fernandez-Orozco R., Juana Frias, Kozłowska H., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusFermentation as a bio-process to obtain functional soybean flours
ArticleAbstract: The effect of fermentation on the antioxidant compounds [vitamins C and E, total phenolic compoundsPalabras claves:Fermentation, Phosphatidylcholine peroxidation, PRTC, Reduced glutathione, SOD-like activity, soybean, 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:scopusElectrochemical Determination of Ascorbigen in Sauerkrauts
ArticleAbstract: Ascorbigen (ABG), 2-C-(indol-3-yl)methyl-α-l-xylo-hex-3-ulofuranosono-1,4-lactone, was synthesised aPalabras claves:Antioxidant activity, Ascorbigen, Cyclic Voltammetry, differential pulse voltammetry, HPLC-CoulArray, SauerkrautAutores:Juana Frias, Peñas E., Valverde S., Vidal‐Valverde C., Zielińska D., Zieliński H.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:scopusEvaluation of the antioxidant capacity of lupin sprouts germinated in the presence of selenium
ArticleAbstract: Antioxidant capacity of 5 DAS (days after seeding) lupin sprouts germinated in the presence of selenPalabras claves:Antioxidant capacity, Cyclic Voltammetry, Lupin sprouts, Photochemiluminescence, Selenate, SeleniteAutores:Juana Frias, Kozłowska H., Piskuła M.K., Vidal‐Valverde C., Zielińska D., Zieliński H.Fuentes:scopusEffect 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 flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread
ArticleAbstract: The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidPalabras claves:Antioxidant capacity, bread, riboflavin, Rye, ThiamineAutores:Cristina Martínez-Villaluenga, Juana Frias, Michalska A., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusEffect of flour extraction rate and baking process on vitamin B<inf>1</inf> and B<inf>2</inf> contents and antioxidant activity of ginger-based products
ArticleAbstract: The effect of flour extraction rate and baking on thiamine (vitamin B1) and riboflavin (vitamin B2)Palabras claves:Antioxidant activity, Baking, Flour extraction rate, Ginger cake, riboflavin, ThiamineAutores:Cristina Martínez-Villaluenga, Juana Frias, Michalska A., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusEffect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis var. Carilla
ArticleAbstract: Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum LactobacillusPalabras claves:Antioxidant capacity, Antioxidant vitamins, Cowpeas, Lactobacillus plantarum fermentation, Natural fermentationAutores:Doblado R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopus