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Plant Foods for Human Nutrition (Dordrecht, Netherlands)|May 17, 2011
Phenolic profile and antioxidant capacity of chickpeas (Cicer arietinum L.) as affected by a dehydration processYolanda Aguilera, Montserrat Dueñas, Isabel Estrella, et al.Journal of Agricultural and Food Chemistry|August 26, 2010
Evaluation of phenolic profile and antioxidant properties of Pardina lentil as affected by industrial dehydrationYolanda Aguilera, Montserrat Dueñas, Isabel Estrella, et al.Foods (Basel, Switzerland)|April 3, 2021
Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic CompoundsMiguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, et al.Food Chemistry|November 13, 2012
Effect of sterilisation on dietary fibre and physicochemical properties of onion by-productsVanesa Benítez, Esperanza Mollá, María A Martín-Cabrejas, et al.Food Chemistry|July 5, 2016
Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverageYolanda Aguilera, Luis Mojica, Miguel Rebollo-Hernanz, et al.Food Research International (Ottawa, Ont.)|November 30, 2024
Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells studyCheyenne Braojos, Miguel Rebollo-Hernanz, Silvia Cañas, et al.Current Research in Food Science|May 22, 2023
Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological propertiesVanesa Benítez, Miguel Rebollo-Hernanz, Cheyenne Braojos, et al.Journal of Agricultural and Food Chemistry|October 14, 2014
Effect of illumination on the content of melatonin, phenolic compounds, and antioxidant activity during germination of lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.)Yolanda Aguilera, Rosa Liébana, Teresa Herrera, et al.Current Research in Food Science|December 17, 2024
Transformations of phenolic compounds in cocoa shell during <i>in vitro</i> colonic fermentationSilvia Cañas, Nicole Tosi, Vanesa Núñez-Gómez, et al.Food Chemistry|September 23, 2024
Microbial catabolism of coffee pulp (poly)phenols during in vitro colonic fermentationSilvia Cañas, Nicole Tosi, Vanesa Núñez-Gómez, et al.Pageof 6