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Page 1
Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour.
Food Funct. 2020 Sep 23;11(9):7913-7924. doi: 10.1039/d0fo01470b.
Food Funct. 2020.
PMID: 32815934
Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.).
Pedrosa MM, Cuadrado C, Burbano C, Muzquiz M, Cabellos B, Olmedilla-Alonso B, Asensio-Vegas C.
Pedrosa MM, et al. Among authors: cabellos b.
Food Chem. 2015 Jan 1;166:68-75. doi: 10.1016/j.foodchem.2014.05.158. Epub 2014 Jun 9.
Food Chem. 2015.
PMID: 25053030
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Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours.
Arribas C, Cabellos B, Cuadrado C, Guillamón E, M Pedrosa M.
Arribas C, et al. Among authors: cabellos b.
Foods. 2019 Sep 2;8(9):381. doi: 10.3390/foods8090381.
Foods. 2019.
PMID: 31480711
Free PMC article.
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Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit.
Arribas C, Cabellos B, Cuadrado C, Guillamón E, Pedrosa MM.
Arribas C, et al. Among authors: cabellos b.
Foods. 2020 Apr 2;9(4):415. doi: 10.3390/foods9040415.
Foods. 2020.
PMID: 32252323
Free PMC article.
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Phenological changes in the concentration of alkaloids of Carex brevicollis in an Alpine rangeland.
Busqué J, Pedrosa MM, Cabellos B, Muzquiz M.
Busqué J, et al. Among authors: cabellos b.
J Chem Ecol. 2010 Nov;36(11):1244-54. doi: 10.1007/s10886-010-9865-4. Epub 2010 Oct 5.
J Chem Ecol. 2010.
PMID: 20890795
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