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Page 1
Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics.
Molecules. 2022 Dec 2;27(23):8458. doi: 10.3390/molecules27238458.
Molecules. 2022.
PMID: 36500548
Free PMC article.
Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-inflammatory Properties of Wheat.
Tomé-Sánchez I, Martín-Diana AB, Peñas E, Bautista-Expósito S, Frias J, Rico D, González-Maillo L, Martinez-Villaluenga C.
Tomé-Sánchez I, et al. Among authors: bautista exposito s.
Antioxidants (Basel). 2020 May 14;9(5):426. doi: 10.3390/antiox9050426.
Antioxidants (Basel). 2020.
PMID: 32423164
Free PMC article.
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Lentil and Fava Bean With Contrasting Germination Kinetics: A Focus on Digestion of Proteins and Bioactivity of Resistant Peptides.
Bautista-Expósito S, Vandenberg A, Peñas E, Frias J, Martínez-Villaluenga C.
Bautista-Expósito S, et al.
Front Plant Sci. 2021 Oct 25;12:754287. doi: 10.3389/fpls.2021.754287. eCollection 2021.
Front Plant Sci. 2021.
PMID: 34759946
Free PMC article.
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Pilot-scale produced fermented lentil protects against t-BHP-triggered oxidative stress by activation of Nrf2 dependent on SAPK/JNK phosphorylation.
Bautista-Expósito S, Peñas E, Frias J, Martínez-Villaluenga C.
Bautista-Expósito S, et al.
Food Chem. 2019 Feb 15;274:750-759. doi: 10.1016/j.foodchem.2018.09.012. Epub 2018 Sep 3.
Food Chem. 2019.
PMID: 30373004
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Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran.
Bautista-Expósito S, Tomé-Sánchez I, Martín-Diana AB, Frias J, Peñas E, Rico D, Casas MJG, Martínez-Villaluenga C.
Bautista-Expósito S, et al.
Antioxidants (Basel). 2020 Oct 13;9(10):984. doi: 10.3390/antiox9100984.
Antioxidants (Basel). 2020.
PMID: 33066226
Free PMC article.
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Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation.
Bautista-Expósito S, Peñas E, Dueñas M, Silván JM, Frias J, Martínez-Villaluenga C.
Bautista-Expósito S, et al.
Food Chem. 2018 Aug 15;257:341-349. doi: 10.1016/j.foodchem.2018.03.044. Epub 2018 Mar 12.
Food Chem. 2018.
PMID: 29622220
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pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances.
Bautista-Expósito S, Peñas E, Silván JM, Frias J, Martínez-Villaluenga C.
Bautista-Expósito S, et al.
Food Chem. 2018 May 15;248:262-271. doi: 10.1016/j.foodchem.2017.12.059. Epub 2017 Dec 19.
Food Chem. 2018.
PMID: 29329853
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