Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains by Cristina Martínez-Villaluenga, Elena Peñas

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Advances in Production, Properties and Applications of Sprouted Seeds by Elena Peñas, Cristina Martínez-Villaluenga

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Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour by Natalia Aparicio-García, Cristina Martínez-Villaluenga, Juana Frias, Elena Peñas

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A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions by Yan Wang, Alan Javier Hernández-Alvarez, Francisco M. Goycoolea, Cristina Martínez-Villaluenga

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Lentil and Fava Bean With Contrasting Germination Kinetics: A Focus on Digestion of Proteins and Bioactivity of Resistant Peptides by Sara Bautista-Expósito, Albert Vandenberg, Elena Peñas, Juana Frias, Cristina Martínez-Villaluenga

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Seed Protein of Lentils: Current Status, Progress, and Food Applications by Hamid Khazaei, Maya Subedi, Mike Nickerson, Cristina Martínez-Villaluenga, Juana Frias, Albert Vandenberg

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Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics by Sara Bautista-Expósito, Albert Vandenberg, Montserrat Dueñas, Elena Peñas, Juana Frias, Cristina Martínez-Villaluenga

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The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products by Tomasz Sawicki, Cristina Martinez-Villaluenga, Juana Frias, Wiesław Wiczkowski, Elena Peñas, Natalia Bączek, Henryk Zieliński

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“Enhancing quinoa (Chenopodium quinoa Willd) protein extraction: Alkaline solubilization coupled to isoelectric precipitation effects on structure, digestibility and antinutrients”... by Maria Lilibeth Manzanilla-Valdez, Christine Boesch, Cristina Martinez-Villaluenga, Sarita Montaño, Alan Javier Hernández-Álvarez

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Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (<i>Moringa oleifera</i> L.) by Karín E. Coello, Juana Frias, Cristina Martínez-Villaluenga, María Elena Cartea, Rosaura Abilleira, Elena Peñas

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Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients by Ana Belén Martín-Diana, María Jesús García-Casas, Cristina Martínez-Villaluenga, Juana Frías, Elena Peñas, Daniel Rico

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A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid by Ana Belén Martín-Diana, Irene Tomé-Sánchez, María Jesús García-Casas, Cristina Martínez-Villaluenga, Juana Frías, Daniel Rico

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Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran by Ivan Jesus Jimenez-Pulido, Rico Daniel, Jara Perez, Cristina Martínez-Villaluenga, Daniel De Luis, Ana Belén Martín Diana

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Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools by Iván Jesús Jiménez-Pulido, Ana Belén Martín-Diana, Irene Tomé-Sánchez, Daniel de Luis, Cristina Martínez-Villaluenga, Daniel Rico

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Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential by Luz María Paucar-Menacho, Juan Carlos Vásquez Guzmán, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martínez, Cristina Martínez-Villaluenga

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The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread by Cindy Espinales, Adriana Cuesta, Javier Tapia, Sócrates Palacios-Ponce, Elena Peñas, Cristina Martínez-Villaluenga, Alexander Espinoza, Patricio J. Cáceres

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Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes by Luz María Paucar-Menacho, Wilson Daniel Simpalo-López, Williams Esteward Castillo-Martínez, Lourdes Jossefyne Esquivel-Paredes, Cristina Martínez-Villaluenga

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Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull by Iván Jesús Jiménez-Pulido, Daniel Rico, Cristina Martinez-Villaluenga, Jara Pérez-Jiménez, Daniel De Luis, Ana Belén Martín-Diana

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Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains by Luz María Paucar-Menacho, Wilson Daniel Simpalo-López, Williams Esteward Castillo-Martínez, Lourdes Jossefyne Esquivel-Paredes, Cristina Martínez-Villaluenga

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Development of Antioxidant and Nutritious Lentil (<i>Lens culinaris</i>) Flour Using Controlled Optimized Germination as a Bioprocess by Daniel Rico, Elena Peñas, María del Carmen García, Dilip K. Rai, Cristina Martínez-Villaluenga, Juana Frias, Ana B. Martín-Diana

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