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Ana Belén Martín-Diana

instituto tecnologico agrario de castilla y leon

H指数:37

被引数:5,919

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High Hydrostatic Pressure Treatment of Whole Rice Grains to Enhance the Value of Gluten-Free Flours: Effects on Nutritional, Functional, and Antioxidant Properties

高压静水处理整粒稻谷以提高无麸质面粉的价值：对营养、功能和抗氧化特性的影响

Food and Bioprocess Technology

IF5.8

2026-05-090

OA

Design of a Nutraceutical Gummy Candy Incorporating Hydrolysed Hemp (Cannabis sativa L.) as an Antioxidant and Antihypertensive Ingredient

设计一种将水解大麻（Cannabis sativa L.）作为抗氧化和抗高血压成分的保健食品软糖糖果

Bioengineering 2025, Vol. 12, Page 1298

IF3.7

2025-11-270

OAAI

Comparative study of nutrient and antioxidant contents in by-products of peach and nectarine varieties

IF3.7

2025-10-230

OAAI

High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

全麦谷物的高静水压加工以获得功能性无麸质成分: 压力和保持时间的影响

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

PRE

Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours

IF4.6

2025-01-270

OAAI

Comparative Bioaccesibility Study of Cereal-Based Nutraceutical Ingredients Using INFOGEST Static, Semi-Dynamic and Dynamic In Vitro Gastrointestinal Digestion

基于INFOGEST静态、半动态和动态体外胃肠消化法的谷物基营养保健食品成分比较生物可及性研究

IF6.6

2024-01-010

OAAI

Effects of Dietary Supplementation with a Ferulic Acid-Rich Bioactive Component of Wheat Bran in a Murine Model of Graft-Versus-Host Disease

IF5

2023-10-280

OAAI

Individual and Combined Antioxidant Activity of Spices and Spice Phenolics

IF6.6

2023-01-2810

OAAI

Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

通过结合浸泡和高静水压处理来开发无麸质全谷粉，以增强功能，营养和生物活性

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-05-0114

OAAI

Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

FRONTIERS IN PLANT SCIENCE

IF4.8

2021-12-2438

OAAI

Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour

IF4.6

2021-09-1415

OAAI

A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid

IF6.6

2021-06-1630

OAAI

Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers

IF4.6

2020-11-1112

OAAI

Exploring the potential of common iceplant, seaside arrowgrass and sea fennel as edible halophytic plants

FOOD RESEARCH INTERNATIONAL

IF8

2020-11-0138

OAAI

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

IF6.6

2020-10-1330

OAAI

Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks

IF4.6

2020-08-146

OAAI

Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of Wheat

IF6.6

2020-05-1428

OAAI

Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers

FOOD PACKAGING AND SHELF LIFE

IF10.6

2019-12-0160

OAAI

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

IF3.6

2019-10-0113

OAAI

Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2019-05-0197

OAAI