B. Cabellos

发表

Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean

C. Cuadrado, M. M. Pedrosa, E. Guillamón, 2019, LWT.

Phenological Changes in the Concentration of Alkaloids of Carex brevicollis in an Alpine Rangeland

M. Muzquiz, M. M. Pedrosa, B. Cabellos, 2010, Journal of Chemical Ecology.

Chemical composition of a new Lupinus species found in Spain, Lupinus mariae-josephi H. Pascual (Fabaceae)

M. Muzquiz, C. Burbano, C. Cuadrado, 2011 .

Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.).

B. Olmedilla-Alonso, M. Muzquiz, C. Burbano, 2015, Food chemistry.

Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours

C. Cuadrado, E. Guillamón, C. Arribas, 2019, Foods.

The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

C. Cuadrado, M. M. Pedrosa, E. Guillamón, 2019, Innovative Food Science & Emerging Technologies.

Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit

C. Cuadrado, M. M. Pedrosa, E. Guillamón, 2020, Foods.

The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.

C. Cuadrado, M. M. Pedrosa, E. Guillamón, 2017, Food & function.

Reproductive response and LH secretion in ewes treated with melatonin implants and induced to ovulate with the ram effect

B. Cabellos, R. Picazo, A. G. Brunet, 1995 .

Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours

C. Cuadrado, M. M. Pedrosa, R. Linacero, 2019, LWT.

Biochemical characterization of legume seeds as ingredients in animal feed

C. Burbano, C. Cuadrado, E. Guillamón, 2016 .

Breadmaking properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

C. Burbano, C. Cuadrado, M. M. Pedrosa, 2010 .

Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour.

M. M. Pedrosa, E. Guillamón, C. Arribas, 2020, Food & function.