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Foods (Basel, Switzerland)|June 21, 2020
Advances in Production, Properties and Applications of Sprouted SeedsElena Peñas, Cristina Martínez-VillaluengaFoods (Basel, Switzerland)|April 13, 2023
Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from GrainsCristina Martínez-Villaluenga, Elena PeñasFood and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 9, 2020
Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foodsCristina Martínez-Villaluenga, Elena Peñas, Blanca Hernández-LedesmaMolecules (Basel, Switzerland)|July 22, 2015
Allergenic proteins in enology: a review on technological applications and safety aspectsElena Peñas, Chiara di Lorenzo, Francesca Uberti, et al.Journal of Agricultural and Food Chemistry|September 17, 2010
Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrotsJuana Frias, Elena Peñas, Mónica Ullate, et al.Journal of Agricultural and Food Chemistry|February 23, 2010
Chemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea Var. capitata Cv. Bronco grown in eastern Spain. Effect of storageElena Peñas, Juana Frias, Beatriz Sidro, et al.Journal of Agricultural and Food Chemistry|March 19, 2011
Bioactive compounds, myrosinase activity, and antioxidant capacity of white cabbages grown in different locations of SpainElena Peñas, Juana Frias, Cristina Martínez-Villaluenga, et al.Food Chemistry|September 15, 2020
Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive propertiesNatalia Aparicio-García, Cristina Martínez-Villaluenga, Juana Frias, et al.Foods (Basel, Switzerland)|January 14, 2021
Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat FlourNatalia Aparicio-García, Cristina Martínez-Villaluenga, Juana Frias, et al.Food Chemistry|October 31, 2018
Pilot-scale produced fermented lentil protects against t-BHP-triggered oxidative stress by activation of Nrf2 dependent on SAPK/JNK phosphorylationSara Bautista-Expósito, Elena Peñas, Juana Frias, et al.Pageof 6