Chia oil extraction coproduct as a potential new ingredient for the food industry: chemical, physicochemical, techno-functional and antioxidant properties

Fernández-López J, Lucas-Gonzalez R, Viuda-Martos M. Sayas-Barberá E, Pérez-Alvarez JA. Chia oil extraction coproduct as a potential new ingredient for the food industry: chemical, physicochemical, techno-functional and antioxidant properties. Plant Foods for Human Nutrition. 2018, In press.  https://doi.org/10.1007/s11130-018-0670-5

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Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds

Pellegrini M, Lucas-Gonzalez R, Ricci A, Fontecha J, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M. Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Industrial Crops and Products, 111:38-46. 2018. https://doi.org/10.1016/j.indcrop.2017.10.006

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Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion

Pellegrini M, Lucas-Gonzalez R, Fernández-López J, Ricci A, Pérez-Álvarez JA,  LoSterzo C, Viuda-Martos M.  Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion. Journal of Functional Foods, 38: 77-88. 2017. https://doi.org/10.1016/j.jff.2017.08.042

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