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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2020 | 1 |
2023 | 4 |
2024 | 3 |
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6 results
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Page 1
Understanding the role of food matrix on the digestibility of dairy products under elderly gastrointestinal conditions.
Food Res Int. 2020 Nov;137:109454. doi: 10.1016/j.foodres.2020.109454. Epub 2020 Jun 17.
Food Res Int. 2020.
PMID: 33233130
Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour.
Sánchez-García J, Muñoz-Pina S, García-Hernández J, Heredia A, Andrés A.
Sánchez-García J, et al.
Foods. 2023 Feb 27;12(5):999. doi: 10.3390/foods12050999.
Foods. 2023.
PMID: 36900516
Free PMC article.
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In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa.
Sánchez-García J, Muñoz-Pina S, García-Hernández J, Tárrega A, Heredia A, Andrés A.
Sánchez-García J, et al.
Molecules. 2023 Oct 27;28(21):7298. doi: 10.3390/molecules28217298.
Molecules. 2023.
PMID: 37959717
Free PMC article.
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Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties.
Badia-Olmos C, Sánchez-García J, Laguna L, Zúñiga E, Mónika Haros C, Maria Andrés A, Tarrega A.
Badia-Olmos C, et al. Among authors: sanchez garcia j.
Food Res Int. 2024 Feb;177:113915. doi: 10.1016/j.foodres.2023.113915. Epub 2023 Dec 22.
Food Res Int. 2024.
PMID: 38225151
Free article.
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Volatile profile of quinoa and lentil flour under fungal fermentation and drying.
Sánchez-García J, Muñoz-Pina S, García-Hernández J, Heredia A, Andrés A.
Sánchez-García J, et al.
Food Chem. 2024 Jan 1;430:137082. doi: 10.1016/j.foodchem.2023.137082. Epub 2023 Aug 3.
Food Chem. 2024.
PMID: 37549623
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Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation.
Sánchez-García J, Muñoz-Pina S, García-Hernández J, Tárrega A, Heredia A, Andrés A.
Sánchez-García J, et al.
Food Res Int. 2024 Mar;180:114080. doi: 10.1016/j.foodres.2024.114080. Epub 2024 Jan 30.
Food Res Int. 2024.
PMID: 38395555
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