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LC-DAD/ESI-MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

Journal of mass spectrometry., 2012-07, Vol.47 (7), p.905-918

2012

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

Journal of agricultural and food chemistry, 2012-10, Vol.60 (41), p.10235-10244

2012

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Phenolic compound composition in immature seeds of fava bean (Vicia faba L.) varieties cultivated in Chile

Journal of food composition and analysis, 2013-08, Vol.31 (1), p.1-6

2013

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Antioxidant activity of phenolic compounds identified in sunflower seeds

European food research & technology, 2012-08, Vol.235 (2), p.221-230

2012

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Proanthocyanidin Composition in the Seed Coat of Lentils (Lens culinaris L.)

Journal of agricultural and food chemistry, 2003-12, Vol.51 (27), p.7999-8004

2003

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Occurrence of phenolic compounds in the seed coat and the cotyledon of peas (Pisum sativum L.)

European food research & technology, 2004-07, Vol.219 (2), p.116-123

2004

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Cecal parameters of rats fed diets containing grapefruit polyphenols and inulin as single supplements or in a combination

Nutrition (Burbank, Los Angeles County, Calif.), 2006-09, Vol.22 (9), p.898-904

2006

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Morphological and morphometric variations of Dicrocoelium rileyi (Digenea: Dicrocoelidae) parasitizing Tadarida brasiliensis (Chiroptera: Molosiidae) in Mexico

Anais da Academia Brasileira de Ciências, 2019-01, Vol.91 (4), p.e20180436-e20180436

2019

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Una vía privilegiada para hablar de Dios con la voz de América Latina

Revista de cultura teológica (São Paulo, Brazil : 1992), 2020-05 (95), p.11-23

Koira, Estrella Isabel

2020

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Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil ( Lens culinaris)

Food chemistry, 2010-08, Vol.121 (3), p.705-711

2010

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Phenolic Compounds in Chestnut (Castanea sativa Mill.) Heartwood. Effect of Toasting at Cooperage

Journal of agricultural and food chemistry, 2010-09, Vol.58 (17), p.9631-9640

2010

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Phenolic Compound Profiles and Antioxidant Capacity of Persea americana Mill. Peels and Seeds of Two Varieties

Journal of agricultural and food chemistry, 2012-05, Vol.60 (18), p.4613-4619

2012

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Bioactive phenolic compounds and functional properties of dehydrated bean flours

Food research international, 2011-04, Vol.44 (3), p.774-780

2011

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Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

Food chemistry, 2013-05, Vol.138 (1), p.547-555

2013

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Chemical characterisation of Malvar grape seeds (Vitis vinifera L.) by ultrafiltration and RP-HPLC-PAD-MS

Journal of food composition and analysis, 2013-09, Vol.31 (2), p.284-292

2013

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Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood

Journal of agricultural and food chemistry, 2011-04, Vol.59 (7), p.3135-3145

2011

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Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels

Analytica chimica acta, 2012-06, Vol.732, p.83-90

2012

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Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917

Journal of the science of food and agriculture, 2005-01, Vol.85 (2), p.297-304

2005

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Phenolic Compounds in Cherry (Prunus avium) Heartwood with a View to Their Use in Cooperage

Journal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.4907-4914

2010

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Relationship between the sensory quality of lentil ( Lens culinaris) sprouts and their phenolic constituents

Food research international, 2011-12, Vol.44 (10), p.3195-3201

2011

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Evaluation of Phenolic Profile and Antioxidant Properties of Pardina Lentil As Affected by Industrial Dehydration

Journal of agricultural and food chemistry, 2010-09, Vol.58 (18), p.10101-10108

2010

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Phenolic composition changes of processed common beans: their antioxidant and anti-inflammatory effects in intestinal cancer cells

Food research international, 2015-10, Vol.76, p.79-85

2015

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Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgaris L.)

Journal of food biochemistry, 2019-06, Vol.43 (6), p.e12680-n/a

2019

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Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

International journal of food sciences and nutrition, 2015-03, Vol.66 (2), p.203-209

2015

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Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Polish journal of food and nutrition sciences, 2012-11, Vol.62 (4), p.241-250

2012

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LC-DAD/ESI-MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

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

Phenolic compound composition in immature seeds of fava bean (Vicia faba L.) varieties cultivated in Chile

Antioxidant activity of phenolic compounds identified in sunflower seeds

Proanthocyanidin Composition in the Seed Coat of Lentils (Lens culinaris L.)

Occurrence of phenolic compounds in the seed coat and the cotyledon of peas (Pisum sativum L.)

Cecal parameters of rats fed diets containing grapefruit polyphenols and inulin as single supplements or in a combination

Morphological and morphometric variations of Dicrocoelium rileyi (Digenea: Dicrocoelidae) parasitizing Tadarida brasiliensis (Chiroptera: Molosiidae) in Mexico

Una vía privilegiada para hablar de Dios con la voz de América Latina

Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil ( Lens culinaris)

Phenolic Compounds in Chestnut (Castanea sativa Mill.) Heartwood. Effect of Toasting at Cooperage

Phenolic Compound Profiles and Antioxidant Capacity of Persea americana Mill. Peels and Seeds of Two Varieties

Bioactive phenolic compounds and functional properties of dehydrated bean flours

Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

Chemical characterisation of Malvar grape seeds (Vitis vinifera L.) by ultrafiltration and RP-HPLC-PAD-MS

Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood

Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels

Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917

Phenolic Compounds in Cherry (Prunus avium) Heartwood with a View to Their Use in Cooperage

Relationship between the sensory quality of lentil ( Lens culinaris) sprouts and their phenolic constituents

Evaluation of Phenolic Profile and Antioxidant Properties of Pardina Lentil As Affected by Industrial Dehydration

Phenolic composition changes of processed common beans: their antioxidant and anti-inflammatory effects in intestinal cancer cells

Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgaris L.)

Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

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