List of works - Juana Frias

A multistrategic approach in the development of sourdough bread targeted towards blood pressure reduction

scientific article published on March 2015

Alpha-galactosides: antinutritional factors or functional ingredients?

scientific article published on April 2008

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

scientific article published on 17 September 2012

Assessment on Proximate Composition, Dietary Fiber, Phytic Acid and Protein Hydrolysis of Germinated Ecuatorian Brown Rice

article

Bioactive Compounds, Myrosinase Activity, and Antioxidant Capacity of White Cabbages Grown in Different Locations of Spain

article

Biological activity of alpha-galactoside preparations from Lupinus angustifolius L. and Pisum sativum L. seeds

scientific article published in January 2002

Changes in nutritional value and cytotoxicity of garden cress germinated with different selenium solutions.

scientific article

Changes in the carbohydrate composition of legumes after soaking and cooking

article

Chemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea Var. capitata Cv. Bronco grown in eastern Spain. Effect of storage

scientific article published in March 2010

Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread

scientific article published in January 2009

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

scientific article published on 01 November 1993

Effect of processing on some antinutritional factors of lentils

article

Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla

scientific article published in February 2005

Effects of germination on the nutritive value and bioactive compounds of brown rice breads.

scientific article published on 14 October 2014

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

scientific article published on 01 January 1996

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

scientific article published on 01 July 1996

Extruded flaxseed meal enhances the nutritional quality of cereal-based products.

scientific article published in June 2013

Fermentation as a bio-process to obtain functional soybean flours.

scientific article published on 2 October 2007

Fermentation enhances the content of bioactive compounds in kidney bean extracts

scientific article published on 28 September 2014

Fermented Pigeon Pea (Cajanus cajan) Ingredients in Pasta Products

scientific article published on 01 September 2006

Food safety evaluation of broccoli and radish sprouts

scientific article published on 8 January 2008

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

scientific article published on 9 February 2016

High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin I converting enzyme inhibitory and antioxidant activities from lentil proteins.

scientific article

Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities.

scientific article published on 21 October 2016

Immunoreactivity and Amino Acid Content of Fermented Soybean Products

scientific article published on 12 December 2007

Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

article

Impact of Elicitation on Antioxidant and Potential Antihypertensive Properties of Lentil Sprouts.

scientific article published on 3 October 2015

Impact of storage under ambient conditions on the vitamin content of dehydrated vegetables.

scientific article published on 4 January 2013

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

scientific article published on 01 January 1996

Improved method to obtain pure alpha-galactosides from lupin seeds

scientific article published in November 2004

Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation

scientific article published on 12 March 2018

Influence of Lupin (Lupinus luteusL. cv. 4492 andLupinus angustifoliusL. var.zapaton) and Fenugreek (Trigonella foenum-graecumL.) Germination on Microbial Population and Biogenic Amines

scientific article published on 01 September 2006

Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots.

scientific article published on October 2010

Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons

scientific article published in January 2009

Influence of germination with different selenium solutions on nutritional value and cytotoxicity of lupin seeds

scientific article

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

Inositol phosphate profiling of fermented cowpeas by 1H NMR spectroscopy

scientific article published in June 2005

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

Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions.

scientific article

Multifunctional Properties of Soy Milk Fermented by Enterococcus faecium Strains Isolated from Raw Soy Milk

scientific article published on 26 September 2012

Natural fermentation of lentils

scientific article published on 01 December 1995

Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques

scientific article published in February 2005

Nutritional evaluation of ethanol-extracted lentil flours

scientific article published in April 2001

Nutritional evaluation of pea (Pisum sativum L.) protein diets after mild hydrothermal treatment and with and without added phytase

scientific article published in April 2003

Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.).

scientific article published on 10 November 2020

Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (Lens culinaris var. Castellana) Protein Concentrates with Multifunctional Properties

scientific article published on 28 April 2014

Simple Method of Isolation and Purification of α-Galactosides from Legumes

scientific article published on 01 August 2000

Stability of thiamine and vitamins E and A during storage of enteral feeding formula

scientific article published in May 2001

Synthesis of [(77)Se]-methylselenocysteine when preparing sauerkraut in the presence of [(77)Se]-selenite. Metabolic transformation of [ (77)Se]-methylselenocysteine in Wistar rats determined by LC-IDA-ICP-MS.

scientific article published on 14 October 2014

The future of lupin as a protein crop in Europe

scientific article published on 8 September 2015

Total chemically available (free and intrachain) lysine and furosine in pea, bean, and lentil sprouts

scientific article published in November 2007

pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances.

scientific article published on 19 December 2017

List of works by Juana Frias

A multistrategic approach in the development of sourdough bread targeted towards blood pressure reduction

Alpha-galactosides: antinutritional factors or functional ingredients?

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

Assessment on Proximate Composition, Dietary Fiber, Phytic Acid and Protein Hydrolysis of Germinated Ecuatorian Brown Rice

Bioactive Compounds, Myrosinase Activity, and Antioxidant Capacity of White Cabbages Grown in Different Locations of Spain

Biological activity of alpha-galactoside preparations from Lupinus angustifolius L. and Pisum sativum L. seeds

Changes in nutritional value and cytotoxicity of garden cress germinated with different selenium solutions.

Changes in the carbohydrate composition of legumes after soaking and cooking

Chemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea Var. capitata Cv. Bronco grown in eastern Spain. Effect of storage

Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread

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

Effect of processing on some antinutritional factors of lentils

Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla

Effects of germination on the nutritive value and bioactive compounds of brown rice breads.

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

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

Extruded flaxseed meal enhances the nutritional quality of cereal-based products.

Fermentation as a bio-process to obtain functional soybean flours.

Fermentation enhances the content of bioactive compounds in kidney bean extracts

Fermented Pigeon Pea (Cajanus cajan) Ingredients in Pasta Products

Food safety evaluation of broccoli and radish sprouts

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin I converting enzyme inhibitory and antioxidant activities from lentil proteins.

Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities.

Immunoreactivity and Amino Acid Content of Fermented Soybean Products

Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

Impact of Elicitation on Antioxidant and Potential Antihypertensive Properties of Lentil Sprouts.

Impact of storage under ambient conditions on the vitamin content of dehydrated vegetables.

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

Improved method to obtain pure alpha-galactosides from lupin seeds

Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation

Influence of Lupin (Lupinus luteusL. cv. 4492 andLupinus angustifoliusL. var.zapaton) and Fenugreek (Trigonella foenum-graecumL.) Germination on Microbial Population and Biogenic Amines

Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots.

Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons

Influence of germination with different selenium solutions on nutritional value and cytotoxicity of lupin seeds

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

Inositol phosphate profiling of fermented cowpeas by 1H NMR spectroscopy

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

Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions.

Multifunctional Properties of Soy Milk Fermented by Enterococcus faecium Strains Isolated from Raw Soy Milk

Natural fermentation of lentils

Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques

Nutritional evaluation of ethanol-extracted lentil flours

Nutritional evaluation of pea (Pisum sativum L.) protein diets after mild hydrothermal treatment and with and without added phytase

Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.).

Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (Lens culinaris var. Castellana) Protein Concentrates with Multifunctional Properties

Simple Method of Isolation and Purification of α-Galactosides from Legumes

Stability of thiamine and vitamins E and A during storage of enteral feeding formula

Synthesis of [(77)Se]-methylselenocysteine when preparing sauerkraut in the presence of [(77)Se]-selenite. Metabolic transformation of [ (77)Se]-methylselenocysteine in Wistar rats determined by LC-IDA-ICP-MS.

The future of lupin as a protein crop in Europe

Total chemically available (free and intrachain) lysine and furosine in pea, bean, and lentil sprouts

pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances.