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Characterization of the volatile fraction of young wines from the Denomination of Origin “Vinos de Madrid” (Spain)
Abstract Twenty-five volatile compounds of 71 white, 53 rose and 70 red commercial young wines, representative for the young wines commercialized under the Denomination of Origin (DO) “Vinos deExpand
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Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes
Abstract The effects on thiamin, riboflavin and niacin contents of faba beans ( Vicia faba , L.), chickpeas ( Cicer arietinum , L.) and lentils ( Lens culinaris , L.), of soaking in differentExpand
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Effect of Light on Carbohydrates and Hydrosoluble Vitamins of Lentils during Soaking.
Lentils have been soaked with and without light to investigate the effect of the light on carbohydrates and soluble vitamins during the soaking process. Soaking significantly decreased theExpand
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Ultrafiltration as alternative purification procedure for the characterization of low and high molecular-mass phenolics from almond skins.
A combination of sample preparation (ultrafiltration) and analysis techniques is proposed for the characterization of complex phenolic mixtures such as extracts from almond (Prunus dulcis (Mill.)Expand
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Nutritional Assessment of Raw, Heated, and Germinated Lentils
Studies of the nutritive value of raw, dry-heated, and germinated lentils were carried out by chemical and biological assays. A methionine-supplemented lentil assay was also carried out. TheExpand
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Chemical characterisation of Malvar grape seeds (Vitis vinifera L.) by ultrafiltration and RP-HPLC-PAD-MS
Abstract A combination of fast ultrafiltration clean-up procedure and enhanced resolution RP-HPLC-PAD-MS analytical technique is proposed for the characterisation of low molecular mass extractableExpand
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Oxidation of activated carbon: application to vinegar decolorization.
This article reports studies on the feasibility of increasing the decoloring capacity of a granular activated carbon (GAC) by using oxidation with air at 350 degrees C to modify its surface activityExpand
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Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils
ZusammenfassungEs wurde die Linsenfermentation durch natürlich vorkommende Mikroorganismen während 4 Tage durchgeführt. Die Temperatur wurde bei 30°C gehalten. Durch die Vergärung fällt der pH-WertExpand
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affron® a novel saffron extract (Crocus sativus L.) improves mood in healthy adults over 4 weeks in a double-blind, parallel, randomized, placebo-controlled clinical trial.
BACKGROUND In recent years phytotherapy has been explored as a source for alternative treatments for mood disorders. One potential candidate is saffron (Crocus sativus L.), whose main bioactiveExpand
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Effect of germination on the thiamine, riboflavin and niacin contents in legumes
Abstract The effect of germination on the thiamine, riboflavin, as well as the available and total niacin contents in two varieties of lentils (Lens culinaris, var. vulgaris, Lens culinaris, var.Expand
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