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Journal of Agricultural and Food Chemistry(3)
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scopus(5)
Changes in nutritional value and cytotoxicity of garden cress germinated with different selenium solutions
ArticleAbstract: The selenium supply in almost all European countries is below the recommended daily intake, and diffPalabras claves:amino acids, Antioxidant capacity, Cytotoxicity, Garden cress, Glucosinolates, Lepidlum sativum, Protein, seleniumAutores:Ciska E., Cristina Martínez-Villaluenga, Gulewicz K., Gulewicz P., Juana Frias, Kozłowska H., Peñas E., Piskuła M.K., Vidal‐Valverde C.Fuentes:scopusAntioxidant 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: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 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:scopusNatural fermentation of lentils. Influence of time, flour concentration, and temperature on the kinetics of monosaccharides, disaccharide, and α-galactosides
ArticleAbstract: Lentil seeds (Lens culinaris var. Vulgaris cv. Magda 20) were left to ferment naturally at differentPalabras claves:Ciceritol, Flatulence-causing oligosaccharides, lentils, Natural fermentation, Raffinose, soluble sugars, StachyoseAutores:Hedley C.L., Honke J., Juana Frias, Kozłowska H., Tabera J., Vidal‐Valverde C.Fuentes:scopus