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1.
Arabinoxylan, ß-glucan and pectin in barley and malt endosperm cell walls: a microstructure study using CLSM and cryo-SEM.
Plant J
; 103(4): 1477-1489, 2020 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-32412127
2.
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality.
Compr Rev Food Sci Food Saf
; 20(4): 3690-3718, 2021 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-34056842
3.
Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing.
Crit Rev Food Sci Nutr
; 60(5): 826-843, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-30632768
4.
Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities.
Compr Rev Food Sci Food Saf
; 17(6): 1576-1594, 2018 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-33350138
5.
Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans.
Food Res Int
; 174(Pt 1): 113524, 2023 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-37986511
6.
Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization.
Food Res Int
; 165: 112471, 2023 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-36869484
7.
Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking.
Food Res Int
; 173(Pt 2): 113377, 2023 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-37803715
8.
Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions.
Food Res Int
; 173(Pt 2): 113418, 2023 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-37803756
9.
Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach.
Food Chem
; 404(Pt A): 134531, 2023 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36228478
10.
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification.
Food Res Int
; 163: 112216, 2023 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36596145
11.
Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds.
Food Res Int
; 156: 111315, 2022 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35651071
12.
An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking.
Food Res Int
; 154: 110988, 2022 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-35337561
13.
Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage.
Food Res Int
; 162(Pt A): 112021, 2022 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-36461306
14.
The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stability.
Food Res Int
; 157: 111377, 2022 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-35761635
15.
(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature.
Food Res Int
; 162(Pt B): 112102, 2022 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-36461342
16.
Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook.
Food Res Int
; 151: 110862, 2022 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34980398
17.
Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development.
Food Res Int
; 159: 111581, 2022 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-35940757
18.
Production and molecular characterization of tailored citrus pectin-derived compounds.
Food Chem
; 367: 130635, 2022 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34352690
19.
Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams.
Food Res Int
; 140: 109794, 2021 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-33648161
20.
Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage.
Food Res Int
; 141: 110115, 2021 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-33641982