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51

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

Elena Peñas, Juana Frias, Beatriz Sidro, Concepción Vidal-Valverde

Journal:

Year:

2010

Language:

english

File:

PDF, 448 KB

english, 2010

52

Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation

Marisela Granito, Juana Frias, Rosa Doblado, Marisa Guerra, Martine Champ, Concepción Vidal-Valverde

Journal:

European Food Research and Technology

Year:

2002

Language:

english

File:

PDF, 53 KB

english, 2002

53

Nutritional evaluation of lentil flours obtained after short-time soaking processes

Concepción Vidal-Valverde, Isabel Sierra, Juana Frias, Marin Prodanov, Cristina Sotomayor, Clifford L. Hedley, Gloria Urbano

Journal:

European Food Research and Technology

Year:

2002

Language:

english

File:

PDF, 53 KB

english, 2002

54

Kinetics of soluble carbohydrates by action of endo/exo α-galactosidase enzyme in lentils and peas

Juana Frias, Rosa Doblado, Concepción Vidal-Valverde

Journal:

European Food Research and Technology

Year:

2003

Language:

english

File:

PDF, 169 KB

english, 2003

55

Influence of fermentation on the nutritional value of two varieties ofVigna sinensis

M. Granito, A. Torres, J. Frias, M. Guerra, C. Vidal-Valverde

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 157 KB

english, 2005

56

Germination as a process to improve the antioxidant capacity ofLupinus angustifoliusL. var. Zapaton

Rebeca Fernandez-Orozco, Mariusz K. Piskula, Henryk Zielinski, Halina Kozlowska, Juana Frias, Concepción Vidal-Valverde

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 285 KB

english, 2006

57

Effects of oligosaccharide removing procedure on the protein profiles of lupin seeds

Cristina Martínez-Villaluenga, Elena Sironi, Concepción Vidal-Valverde, Marcello Duranti

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 285 KB

english, 2006

58

Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine maxL.) and lupin (Lupinus angustifoliusL.) sprouts

Cristina Martínez-Villaluenga, Yu-Haey Kuo, Fernand Lambein, Juana Frías, Concepción Vidal-Valverde

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 438 KB

english, 2006

59

Assessment of protein fractions of three cultivars ofPisum sativumL.: effect of germination

Cristina Martínez-Villaluenga, Piotr Gulewicz, Juana Frias, Krzysztof Gulewicz, Concepción Vidal-Valverde

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 617 KB

english, 2008

60

Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity ofLupinus angustifolius cv. zapaton

Rebeca Fernandez-Orozco, Juana Frias, Rosario Muñoz, Henryk Zielinski, Mariusz K. Piskula, Halina Kozlowska, Concepción Vidal-Valverde

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 287 KB

english, 2008

61

Evaluation of the antioxidant capacity of lupin sprouts germinated in the presence of selenium

Danuta Zielinska, Juanna Frias, Mariusz Konrad Piskuła, Halina Kozłowska, Henryk Zielinski, Conception Vidal-Valverde

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 382 KB

english, 2008

62

Effect of flour extraction rate and baking process on vitamin B1and B2contents and antioxidant activity of ginger-based products

Cristina Martinez-Villaluenga, Anna Horszwald, Juana Frias, Mariusz Piskula, Concepcion Vidal-Valverde, Henryk Zieliński

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 214 KB

english, 2009

63

Effect of germination on the thiamine, riboflavin and niacin contents in legumes

Marin Prodanov, Isabel Sierra, C. Vidal-Valverde

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 115 KB

english, 1997

64

Natural fermentation of lentils Influence of time, temperature and flour concentration on the kinetics of thiamin, riboflavin and niacin

C. Vidal-Valverde, Marin Prodanov, Isabel Sierra

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 465 KB

english, 1997

65

Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds

Isabel Sierra, Concepción Vidal-Valverde, Halina Kozlowska

Journal:

European Food Research and Technology

Year:

1998

Language:

english

File:

PDF, 227 KB

english, 1998

66

Changes in quantities of inositol phosphates during maturation and germination of legume seeds

J. Honke, Halina Kozłowska, Concepcion Vidal-Valverde, Juana Frias, Ryszard Górecki

Journal:

European Food Research and Technology

Year:

1998

Language:

english

File:

PDF, 142 KB

english, 1998

67

Optimization analysis by capillary electrophoresis of thiamine in meat: comparison with high perfomance liquid chromatography

Concepción Vidal-Valverde, Concepción Diaz-Pollán

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 74 KB

english, 1999

68

The effects of continuous flow microwave treatment and conventional heating on the nutritional value of milk as shown by influence on vitamin B1 retention

Isabel Sierra, Concepción Vidal-Valverde, Agustín Olano

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 59 KB

english, 1999

69

Improved method for the analysis of α-galactosides in pea seeds by capillary zone electrophoresis comparison with high-performance liquid chromatography-triple-pulsed amperometric detection

J. Frias, K.R. Price, G.R. Fenwick, C.L. Hedley, H. Sørensen, C. Vidal-Valverde

Journal:

Journal of Chromatography A

Year:

1996

Language:

english

File:

PDF, 410 KB

english, 1996

70

Inositol phosphate degradation by the action of phytase enzyme in legume seeds

Juana Frias, Rosa Doblado, Jaime R Antezana, Concepción Vidal-Valverde

Journal:

Year:

2003

Language:

english

File:

PDF, 173 KB

english, 2003

71

Cellulose, Hemicellulose and Lignin Content of Raw and Cooked Spanish Vegetables

JOSEFA HERRANZ, CONCEPCION VIDAL-VALVERDE, ENRIQUE ROJAS-HIDALGO

Journal:

Journal of Food Science

Year:

1981

Language:

english

File:

PDF, 568 KB

english, 1981

72

Dietary Fiber in Spanish Fruits

CONCEPCIÓN VIDAL-VALVERDE, JOSEFA HERRANZ, INMACULADA BLANCO, ENRIQUE ROJAS-HIDALGO

Journal:

Journal of Food Science

Year:

1982

Language:

english

File:

PDF, 550 KB

english, 1982

73

High Performance Liquid Chromatographic Determination of Carbohydrates in Raw and Cooked Vegetables

CARMEN MARTIN-VILLA, CONCEPCION VIDAL-VALVERDE, ENRIQUE ROJAS-HIDALGO

Journal:

Journal of Food Science

Year:

1982

Language:

english

File:

PDF, 347 KB

english, 1982

74

Legume Processing Effects on Dietary Fiber Components

CONCEPCIÓN VIDAL-VALVERDE, JUANA FRIAS

Journal:

Journal of Food Science

Year:

1991

Language:

english

File:

PDF, 455 KB

english, 1991

75

Dietary Fiber in Processed Lentils

C. VIDAL-VALVERDE, J. FRÍAS, R. ESTEBAN

Journal:

Journal of Food Science

Year:

1992

Language:

english

File:

PDF, 460 KB

english, 1992

76

An Assessment of Variation for Nutritional and Non-nutritional Carbohydrates in Lentil Seeds (Lens culinaris)

J. Frias, C. Vidal-Valverde, A. Bakhsh, A. E. Arthur, C. Hedley

Journal:

Year:

1994

Language:

english

File:

PDF, 3.10 MB

english, 1994

77

EVALUATION OF DIETARY FIBER IN POTATO CRISPS: INFLUENCE OF THE ANALYTICAL METHOD USED

MAR GARCIMARTIN, CONCEPCION VIDAL-VALVERDE, ISABEL MARTINEZ-CASTRO, STUART MUSGROVE

Journal:

Journal of Food Quality

Year:

1995

Language:

english

File:

PDF, 480 KB

english, 1995

78

Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread

C. Martinez-Villaluenga, A. Michalska, J. Frias, M.K. Piskula, C. Vidal-Valverde, H. Zieliński

Journal:

Journal of Food Science

Year:

2009

Language:

english

File:

PDF, 288 KB

english, 2009

79

High-performance-liquid-chromatographic determination of carbohydrates in soft drinks

Concepción Vidal-Valverde, M. Carmen Martin-Villa, Josefa Herranz, Enrique Rojas-Hidalgo

Journal:

European Food Research and Technology

Year:

1981

Language:

english

File:

PDF, 226 KB

english, 1981

80

Available niacin content in processed legumes

Concepción Vidal-Valverde, Angelina Reche

Journal:

European Food Research and Technology

Year:

1991

Language:

english

File:

PDF, 435 KB

english, 1991

81

Changes in carbohydrates during germination of lentils

Conception Vidal-Valverde, Juana Frias

Journal:

European Food Research and Technology

Year:

1992

Language:

english

File:

PDF, 445 KB

english, 1992

82

Natural fermentation of lentils

Javier Tabera, Juana Frias, Isabel Estrella, Rosa Villa, Concepcion Vidal-Valverde

Journal:

European Food Research and Technology

Year:

1995

Language:

english

File:

PDF, 513 KB

english, 1995

83

Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils

Concepcion Vidal-Valverde, Juana Frias, Marin Prodanov, Javier Tabera, Raquel Ruiz, Jim Bacon

Journal:

European Food Research and Technology

Year:

1993

Language:

english

File:

PDF, 364 KB

english, 1993

84

An improved high performance liquid Chromatographie method for thiamin analysis in foods

Concepcion Vidal-Valverde, Angelina Reche

Journal:

European Food Research and Technology

Year:

1990

Language:

english

File:

PDF, 456 KB

english, 1990

85

Stability of retinol in milk during frozen and other storage conditions

Concepcion Vidal-Valverde, Raquel Ruiz, Angeles Medrano

Journal:

European Food Research and Technology

Year:

1992

Language:

english

File:

PDF, 416 KB

english, 1992

86

Evolution and kinetics of monosaccharides, disaccharides and α-galactosides during germination of lentils

Juana Frias, Concepción Diaz-Pollan, Cliff L. Hedley, Concepción Vidal-Valverde

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 508 KB

english, 1996

87

Evolution of soluble carbohydrates during the development of pea, faba bean and lupin seeds

Juana Frias, Concepcion Vidal-Valverde, Halina Kozlowska, Ryszard Gorecki, Johana Honke, Clifford L. Hedley

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 452 KB

english, 1996

88

Processing peas for producing macaroni

Juana Frias, Elizabeth Kovács, Cristina Sotomayor, Cliff Hedley, C. Vidal-Valverde

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 183 KB

english, 1997

89

Electrochemical Determination of Ascorbigen in Sauerkrauts

Zielińska, Danuta, Frias, Juana, Peñas, Elena, Valverde, Serafin, Zieliński, Henryk, Vidal-Valverde, Concepción

Journal:

Food Analytical Methods

Year:

2012

Language:

english

File:

PDF, 367 KB

english, 2012

90

Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut

Elena Peñas, Cristina Martinez-Villaluenga, Juana Frias, Maria José Sánchez-Martínez, Maria Teresa Pérez-Corona, Yolanda Madrid, Carmen Cámara, Concepción Vidal-Valverde

Journal:

Year:

2012

Language:

english

File:

PDF, 435 KB

english, 2012

91

Effect of Germination on Physico-chemical Properties of Lentil Starch and its Components

Juana Frias, Jozef Fornal, Steve G. Ring, Concepción Vidal-Valverde

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1998

Language:

english

File:

PDF, 2.04 MB

english, 1998

92

Food safety evaluation of broccoli and radish sprouts

Cristina Martínez-Villaluenga, Juana Frías, Piotr Gulewicz, Krzysztof Gulewicz, Concepción Vidal-Valverde

Journal:

Food and Chemical Toxicology

Year:

2008

Language:

english

File:

PDF, 200 KB

english, 2008

93

Application of high-pressure treatment on alfalfa (Medicago sativa) and mung bean (Vigna radiata) seeds to enhance the microbiological safety of their sprouts

Elena Peñas, Rosario Gómez, Juana Frías, Concepción Vidal-Valverde

Journal:

Year:

2008

Language:

english

File:

PDF, 212 KB

english, 2008

94

Effects of combined treatments of high pressure, temperature and antimicrobial products on germination of mung bean seeds and microbial quality of sprouts

Elena Peñas, Rosario Gómez, Juana Frías, Concepción Vidal-Valverde

Journal:

Year:

2010

Language:

english

File:

PDF, 343 KB

english, 2010

95

High hydrostatic pressure can improve the microbial quality of sauerkraut during storage

Elena Peñas, Juana Frias, Rosario Gomez, Concepción Vidal-Valverde

Journal:

Year:

2010

Language:

english

File:

PDF, 169 KB

english, 2010

96

Microstructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment

Wioletta Błaszczak, Rosa Doblado, Juana Frias, Concepcion Vidal-Valverde, Jadwiga Sadowska, Józef Fornal

Journal:

Food Research International

Year:

2007

Language:

english

File:

PDF, 2.23 MB

english, 2007

97

Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage

C. Martínez-Villaluenga, J. Frías, R. Gómez, C. Vidal-Valverde

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 200 KB

english, 2006

98

Evaluation of bioprocesses to improve the antioxidant properties of chickpeas

Rebeca Fernandez-Orozco, Juana Frias, Henryk Zielinski, Rosario Muñoz, Mariusz K. Piskula, Halina Kozlowska, Concepción Vidal-Valverde

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2009

Language:

english

File:

PDF, 313 KB

english, 2009

99

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

Cristina Martínez-Villaluenga, Alexia Torres, Juana Frias, Concepción Vidal-Valverde

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2010

Language:

english

File:

PDF, 159 KB

english, 2010

100

Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds

J. Frias, S. Giacomino, E. Peñas, N. Pellegrino, V. Ferreyra, N. Apro, M. Olivera Carrión, C. Vidal-Valverde

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2011

Language:

english

File:

PDF, 161 KB

english, 2011