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Critical Reviews in Food Science and Nutrition|April 15, 2008
Alpha-galactosides: antinutritional factors or functional ingredients?Cristina Martínez-Villaluenga, Juana Frias, Concepción Vidal-ValverdeJournal 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 Food Protection|December 16, 2003
Fermentation of Vigna sinensis var. carilla flours by natural microflora and Lactobacillus speciesRosa Doblado, Juana Frias, Rosario Muñoz, 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 Food Protection|May 30, 2019
Effect of Light on Carbohydrates and Hydrosoluble Vitamins of Lentils during SoakingJuana Frias, Marin Prodanov, Isabel Sierra, 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.Journal of Agricultural and Food Chemistry|November 13, 2004
Improved method to obtain pure alpha-galactosides from lupin seedsCristina Martínez-Villaluenga, Juana Frias, Krzysztof Gulewicz, et al.Food Chemistry|January 22, 2014
Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditionsPatricio J Cáceres, Cristina Martínez-Villaluenga, Lourdes Amigo, 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.Pageof 6