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Food Chemistry|April 7, 2018
Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentationSara Bautista-Expósito, Elena Peñas, Montserrat Dueñas, et al.Journal of Agricultural and Food Chemistry|February 10, 2016
High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean HydrolysatesPatricia Garcia-Mora, Elena Peñas, Juana Frias, et al.Journal of Agricultural and Food Chemistry|October 3, 2007
Fermentation as a bio-process to obtain functional soybean floursRebeca Fernandez-Orozco, Juana Frias, Rosario Muñoz, et al.Food Chemistry|November 6, 2012
Antioxidant and antihypertensive properties of liquid and solid state fermented lentilsMaria Inés Torino, Rocío I Limón, Cristina Martínez-Villaluenga, et al.Journal of Agricultural and Food Chemistry|January 27, 2009
Influence of germination with different selenium solutions on nutritional value and cytotoxicity of lupin seedsJuana Frias, Piotr Gulewicz, Cristina Martínez-Villaluenga, et al.Food Chemistry|March 16, 2024
High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activitiesLudmilla de Carvalho Oliveira, Cristina Martinez-Villaluenga, Juana Frias, et al.Foods (Basel, Switzerland)|December 24, 2021
Consumption of Sprouts and Perceptions of Their Health Properties in a Region of Northwestern MexicoAlan Amado Ruiz Hernández, Fernando Ayala Zavala, Ofelia Rouzaud Sández, et al.Frontiers in Plant Science|January 10, 2022
Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro DigestionIrene Tomé-Sánchez, Ana Belén Martín-Diana, Elena Peñas, et al.Food Chemistry|December 17, 2016
Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activitiesPatricia García-Mora, Mercedes Martín-Martínez, María Angeles Bonache, et al.Foods (Basel, Switzerland)|December 24, 2021
Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a BioprocessDaniel Rico, Elena Peñas, María Del Carmen García, et al.Pageof 6