C. Vidal-valverde

发表

Influence of processing on trypsin inhibitor activity of faba beans and its physiological effect

J. Frías, C. Vidal-valverde, C. Diaz-Pollán, 1997 .

Food safety evaluation of broccoli and radish sprouts.

J. Frías, C. Martínez-Villaluenga, P. Gulewicz, 2008, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Biogenic amines and HL60 citotoxicity of alfalfa and fenugreek sprouts

J. Frías, C. Martínez-Villaluenga, P. Gulewicz, 2007 .

Correlations between some nitrogen fractions, lysine, histidine, tyrosine, and ornithine contents during the germination of peas, beans, and lentils

J. Frías, C. Vidal-valverde, Carmen Rodríguez, 2008 .

The role of phytic acid in legumes: antinutrient or beneficial function?

J. Porres, E. Tenório, C. Vidal-valverde, 2000, Journal of Physiology and Biochemistry.

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

W. Błaszczak, J. Frías, C. Vidal-valverde, 2007 .

Processing peas for producing macaroni

C. Hedley, J. Frías, C. Vidal-valverde, 1997 .

Lentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation

J. Frías, C. Vidal-valverde, G. Urbano, 1999 .

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

E. Peñas, J. Frías, C. Martínez-Villaluenga, 2012 .

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

C. Vidal-valverde, E. Rojas-Hidalgo, J. Herranz, 1981 .

Multifunctional properties of soy milk fermented by Enterococcus faecium strains isolated from raw soy milk.

J. M. Rodríguez, J. Frías, C. Martínez-Villaluenga, 2012, Journal of agricultural and food chemistry.

Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products

H. Zieliński, J. Frías, C. Martínez-Villaluenga, 2009 .

Bioactive compounds, myrosinase activity, and antioxidant capacity of white cabbages grown in different locations of Spain.

E. Peñas, J. Frías, C. Martínez-Villaluenga, 2011, Journal of agricultural and food chemistry.

Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton

H. Zieliński, H. Kozłowska, J. Frías, 2006 .

Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment

J. Frías, C. Vidal-valverde, Rosa Doblado, 2007 .

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

C. Hedley, J. Frías, G. Fenwick, 1996, Journal of chromatography. A.

Ca AND P BIOAVAILABILITY OF PROCESSED LENTILS AS AFFECTED BY DIETARY FIBER AND PHYTIC ACID CONTENT

J. Frías, C. Vidal-valverde, M. Fernández, 1999 .

Effect of Light on Carbohydrates and Hydrosoluble Vitamins of Lentils during Soaking.

M. Prodanov, J. Frías, C. Vidal-valverde, 1995, Journal of food protection.

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

M. Prodanov, J. Bacon, J. Frías, 1993, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Dietary Fiber in Spanish Fruits

I. Blanco, C. Vidal-valverde, E. Rojas-Hidalgo, 1982 .

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

J. Frías, C. Martínez-Villaluenga, C. Vidal-valverde, 2010 .

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

C. Hedley, J. Frías, C. Vidal-valverde, 1994 .

Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.

J. Frías, C. Vidal-valverde, A. Torres, 2006, Journal of agricultural and food chemistry.

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

E. Peñas, J. Frías, C. Vidal-valverde, 2008 .

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

J. Porres, J. Frías, C. Vidal-valverde, 2003, Journal of agricultural and food chemistry.

Changes in chemical composition of lupin seeds (Lupinus angustifolius) after selective α-galactoside extraction

J. Frías, C. Vidal-valverde, A. Torres, 2005 .

Legume Processing Effects on Dietary Fiber Components

J. Frías, C. Vidal-valverde, 1991 .

High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products

E. Peñas, J. Frías, M. Baeza, 2011 .

Assessment of protein fractions of three cultivars of Pisum sativum L.: effect of germination

J. Frías, C. Martínez-Villaluenga, P. Gulewicz, 2008 .

Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds

J. Frías, P. Martín-Alvarez, C. Vidal-valverde, 2003 .

Changes in vitamin content of powder enteral formulas as a consequence of storage.

E. Peñas, J. Frías, C. Vidal-valverde, 2009 .

Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa

J. Frías, C. Vidal-valverde, Rosa Doblado, 2005 .

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

J. Frías, Concepción Vidal-Valverde, Juana Frias, 2003 .

Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit

H. Zieliński, H. Kozłowska, J. Frías, 2008 .

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

R. Muñoz, H. Zieliński, H. Kozłowska, 2008 .

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

J. Frías, C. Martínez-Villaluenga, C. Vidal-valverde, 2006 .

Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes

J. Frías, C. Vidal-valverde, P. Rozan, 2004 .

Efficacy of combinations of high pressure treatment, temperature and antimicrobial compounds to improve the microbiological quality of alfalfa seeds for sprout production

E. Peñas, J. Frías, C. Vidal-valverde, 2009 .

Effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour

J. Porres, J. Frías, C. Vidal-valverde, 2007 .

Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation

J. Frías, C. Vidal-valverde, A. Torres, 2007 .

Effect of germination on the protein fraction composition of different lupin seeds

J. Frías, C. Martínez-Villaluenga, P. Gulewicz, 2008 .

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

E. Peñas, J. Frías, C. Vidal-valverde, 2010 .

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils.

A. Pihlanto, J. Frías, C. Martínez-Villaluenga, 2013, Food chemistry.

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.

E. Peñas, J. Frías, C. Vidal-valverde, 2010, Journal of agricultural and food chemistry.

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

R. Muñoz, H. Zieliński, H. Kozłowska, 2007, Journal of agricultural and food chemistry.

Alpha-Galactosides: Antinutritional Factors or Functional Ingredients?

J. Frías, C. Martínez-Villaluenga, C. Vidal-valverde, 2008, Critical reviews in food science and nutrition.

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

E. Peñas, J. Frías, C. Vidal-valverde, 2010 .

Improvement of iron availability from phytase-treated Pisum sativum, L. flour

J. Porres, C. Vidal-valverde, M. López-Jurado, 2007 .

Immunoreactivity and amino acid content of fermented soybean products.

J. Frías, C. Martínez-Villaluenga, C. Vidal-valverde, 2008, Journal of agricultural and food chemistry.

Effect of processing on some antinutritional factors of lentils

J. Bacon, J. Frías, Concepción Vidal-Valverde, 1994 .

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

H. Kozłowska, J. Frías, R. Górecki, 1998 .

Chromatographic measurement of the carbohydrate content of some commonly used soft drinks.

C. Vidal-valverde, M. V. Dabrio, E. Rojas-Hidalgo, 1981, American Journal of Clinical Nutrition.

Antioxidant capacity and polyphenolic content of high-protein lupin products

H. Zieliński, H. Kozłowska, J. Frías, 2009 .

Antioxidant and antihypertensive properties of liquid and solid state fermented 1 lentils 2 3

A. Pihlanto, J. Frías, C. Martínez-Villaluenga, 2016 .

Raffinose family of oligosaccharides from lupin seeds as prebiotics: application in dairy products.

J. Frías, C. Martínez-Villaluenga, C. Vidal-valverde, 2005, Journal of food protection.

Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds.

H. Kozłowska, E. Peñas, J. Frías, 2010 .

Electrochemical Determination of Ascorbigen in Sauerkrauts

D. Zielińska, H. Zieliński, E. Peñas, 2012, Food Analytical Methods.

Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes

M. Prodanov, C. Vidal-valverde, I. Sierra, 2004 .

Raffinose family oligosaccharides and sucrose contents in 13 Spanish lupin cultivars

J. Frías, C. Martínez-Villaluenga, C. Vidal-valverde, 2005 .

Soluble sugars in soft drinks.

C. Vidal-valverde, E. Rojas-Hidalgo, M. Martin-Villa, 1981, The American journal of clinical nutrition.

High performance liquid chromatographic determination of soluble carbohydrates in commercial drinks

I. Blanco, C. Vidal-valverde, S. Valverde, 1985 .

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

C. Vidal-valverde, E. Rojas-Hidalgo, C. Martin-villa, 1982 .

New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas

J. Frías, C. Vidal-valverde, F. Lambein, 2002 .

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

E. Peñas, J. Frías, C. Vidal-valverde, 2010 .

Evaluation of bioprocesses to improve the antioxidant properties of chickpeas.

R. Muñoz, H. Zieliński, H. Kozłowska, 2009 .

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

J. Frías, C. Vidal-valverde, M. Guerra, 2005 .

Natural fermentation of lentils. Influence of time, flour concentration, and temperature on the kinetics of monosaccharides, disaccharide, and α-galactosides

C. Hedley, H. Kozłowska, J. Frías, 1996 .

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

E. Peñas, J. Frías, C. Vidal-valverde, 2011 .

Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation

M. Champ, J. Frías, C. Vidal-valverde, 2002 .

Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides

J. Frías, C. Martínez-Villaluenga, C. Vidal-valverde, 2006 .

Nutritional Assessment of Raw, Heated, and Germinated Lentils

M. Prodanov, J. Frías, C. Vidal-valverde, 1995 .

Proximate Composition of "Mocan" (Visnea mocanera L.f.): A Fruit Consumed by Canary Natives

J. Frías, C. Vidal-valverde, R. Rabanal, 1994 .

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

H. Kozłowska, E. Peñas, J. Frías, 2010, Journal of agricultural and food chemistry.

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

B. Jiménez, J. Frías, C. Martínez-Villaluenga, 2009, Journal of agricultural and food chemistry.

Inositol phosphate content and trypsin inhibitor activity in ready-to-eat cruciferous sprouts

H. Zieliński, H. Kozłowska, J. Frías, 2005 .

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

J. Porres, J. Frías, C. Vidal-valverde, 2005, Nutrition.

Fermentation of Vigna sinensis var. carilla flours by natural microflora and Lactobacillus species.

R. Muñoz, J. Frías, C. Vidal-valverde, 2003, Journal of food protection.

Designed Experiments for Reducing Antinutritive Agents in Soybean by Microwave Energy

R. Rajkó, G. Szabó, C. Vidal-valverde, 1997 .

Genetic analysis of the raffinose oligosaccharide pathway in lentil seeds

D. Jones, C. Hedley, J. Frías, 1999 .

The effect of germination process on the superoxide dismutase-like activity and thiamine, riboflavin and mineral contents of rapeseeds

H. Zieliński, H. Kozłowska, J. Frías, 2006 .

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

M. Prodanov, C. Vidal-valverde, I. Sierra, 1997 .

Nutrients and antinutritional factors in faba beans as affected by processing

J. Frías, Concepción Vidal-Valverde, Juana Frias, 1998 .

Evolution of Trypsin Inhibitor Activity during Germination of Lentils

C. Hedley, J. Frías, C. Vidal-valverde, 1995 .

Vitamin B1 and B2, dietary fiber and minerals content of Cruciferae sprouts

H. Zieliński, H. Kozłowska, C. Vidal-valverde, 2005 .

Natural Fermentation of Lentils: Influence of Time, Concentration and Temperature on the Kinetics of Hydrolysis of Inositol Phosphates

H. Kozłowska, J. Frías, C. Vidal-valverde, 1996 .

Kinetics of free and glycosylated B6 vitamers, thiamin and riboflavin during germination of pea seeds

C. Vidal-valverde, I. Sierra, 1999 .

Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition

W. Błaszczak, J. Frías, C. Vidal-valverde, 2003 .

Effect of germination on physico-chemical properties of lentil starch and its components.

S. Ring, J. Frías, C. Vidal-valverde, 1998 .

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

M. Prodanov, C. Hedley, J. Frías, 2002 .

Amino acid composition and chemical score of raw, processed legumes and supplemented pasta

J. Frías, C. Vidal-valverde, C. M. Villaluenga, 2010 .

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

C. Martínez-Villaluenga, C. Vidal-valverde, M. Duranti, 2006 .

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

C. Hedley, J. Frías, C. Vidal-valverde, 1996, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Improved Methods of Oligosaccharide Analysis for Genetic Studies of Legume Seeds

C. Hedley, J. Frías, G. Fenwick, 1994 .

Dietary fiber in processed lentils

J. Frías, C. Vidal-valverde, R. Esteban, 1992 .

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

J. Frías, C. Vidal-valverde, Carmen Rodríguez, 2007, Journal of agricultural and food chemistry.

Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts

E. Peñas, J. Frías, J. Pihlava, 2012 .

Effect of storage on the content of indole-glucosinolate breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure

E. Peñas, J. Frías, C. Vidal-valverde, 2013 .

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

J. Frías, C. Martínez-Villaluenga, C. Vidal-valverde, 2006 .

Stability of retinol in milk during frozen and other storage conditions

C. Vidal-valverde, R. Ruiz, A. Medrano, 1992, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Effects of Frozen and Other Storage Conditions on α-Tocopherol Content of Cow Milk

C. Vidal-valverde, R. Ruiz, A. Medrano, 1993 .

Chemical, biological and sensory evaluation of pasta products supplemented with α-galactoside- free lupin flours

J. Frías, C. Vidal-valverde, M. Guerra, 2007 .

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

J. Frías, K. Trojanowska, P. Gulewicz, 2000 .

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

E. Peñas, J. Frías, C. Vidal-valverde, 2013, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Available niacin content in processed legumes

C. Vidal-valverde, A. Reche, 1991 .

Improved Separation of Polyols and Carbohydrates by High Performance Liquid Chromatography

B. Olmedilla, C. Vidal-valverde, C. Martin-villa, 1982 .

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

R. Muñoz, H. Zieliński, H. Kozłowska, 2005, Journal of agricultural and food chemistry.

Riboflavin, α-tocopherol and retinol retention in milk after microwave heating

M. Prodanov, C. Vidal-valverde, A. Hernandez, 1994 .

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

C. Hedley, H. Kozłowska, J. Frías, 1996, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

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

J. Frías, K. Trojanowska, P. Gulewicz, 2002, Journal of agricultural and food chemistry.

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

E. Peñas, J. Frías, C. Vidal-valverde, 2010, Journal of agricultural and food chemistry.

Niacin determination in legumes by capillary electrophoresis (CE). Comparison with high performance liquid chromatography (HPLC)

C. Vidal-valverde, C. Diaz-Pollán, 1998 .

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

C. Vidal-valverde, I. Martínez-Castro, M. Garcimartín, 1995 .

Determination of available niacin in legumes and meat by high-performance liquid chromatography

C. Vidal-valverde, A. Reche, 1991 .

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

A. Olano, C. Vidal-valverde, I. Sierra, 1999 .

Vitamin B1 and B6 retention in milk after continuous-flow microwave and conventional heating at high temperatures.

C. Vidal-valverde, I. Sierra, 2001, Journal of food protection.

Pectic substances in fresh, dried, desiccated, and oleaginous Spanish fruits.

I. Blanco, C. Vidal-valverde, E. Rojas-Hidalgo, 1982, Journal of agricultural and food chemistry.

Determination, by NMR spectroscopy, of the structure of ciceritol, a pseudotrisaccharide isolated from lentils

J. Frías, C. Vidal-valverde, K. Price, 1993 .

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

C. Vidal-valverde, A. Reche, 1990, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Effect of microwave heating on the thiamin content of cows' milk

C. Vidal-valverde, P. Redondo, 1993, Journal of Dairy Research.

Reliable System for the Analysis of Riboflavin in Foods by High Performance Liquid Chromatography and UV Detection

C. Vidal-valverde, A. Recke, 1990 .

Pectic substances in raw and cooked, fresh or processed spanish vegetables.

C. Vidal-valverde, E. Rojas-Hidalgo, M. Pérez López, 1983, Journal of agricultural and food chemistry.

Determination of Soluble Carbohydrates in Yogurts by High Performance Liquid Chromatography

C. Vidal-valverde, J. Herranz, C. Martin-villa, 1984 .

Reliable Separation of Xylitol from Some Carbohydrates and Polyols by High Performance Liquid Chromatography

B. Olmedilla, C. Vidal-valverde, C. Martin-villa, 1984 .

High Performance Liquid Chromato-Graphic Systems to Separate and Quantify a Mixture of Nine Sugars and Four Polyols

B. Olmedilla, I. Blanco, C. Vidal-valverde, 1985 .

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

C. Vidal-valverde, E. Rojas-Hidalgo, J. Herranz, 1981 .

[Content of soluble carbohydrates of various dry fruits, dryed and oily].

C. Vidal-valverde, E. Rojas-Hidalgo, S. Valverde López, 1979, Revista clinica espanola.

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

J. Frías, C. Vidal-valverde, Rosa Doblado, 2003 .

Vitamin Stability and Growth of Psychrotrophic Bacteria in Refrigerated Raw Milk Acidified with Carbon Dioxide.

M. Prodanov, A. Olano, M. Calvo, 1996, Journal of food protection.

Influence of lupin (Lupinus luteus L. cv. 4492 and Lupinus angustifolius L. var. zapaton) and fenugreek (Trigonella foenum-graecum L.) germination on microbial population and biogenic amines.

J. Frías, C. Martínez-Villaluenga, P. Gulewicz, 2006, Journal of agricultural and food chemistry.

Influence of heating conditions in continuous-flow microwave or tubular heat exchange systems on the vitamin B1 and B2 content of milk.

C. Vidal-valverde, I. Sierra, 2000 .