Título Tipo de Publicación Añoorden descendente Pais Coordinador

Chan-Zapata et al.(2019). Anti-inflammatory effects of the protein hydrolysate and peptide fractions isolated from Salvia hispanica L. seeds. Food Agr Inmunol, 30, 786-803.

Artículos 2019 Mexico

Rodriguez-Martin, et al. (2019). Neuroprotective prote¡n hydrotysates from hemp (Cannabis sativa L.) seeds. Food & Function, DOI: I: 10.1039/c9f o01904a

Artículos 2019 España

Julio et al. (2019). Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties. Journal of Food Measurement and Characterization, 13, 3318–3328.

Artículos 2019 Mexico

Millan-Linares et al. (2019). Nutraceutical Extract from Dulse (Palmaria palmata L.) Inhibits Primary Human Neutrophil Activation. Marine Drugs, DOI: 10.3390/md17110610

Artículos 2019 España

Martinez-Lopez et al. (2019). Nutraceutical value of kiwicha (Amaranthus caudatus L.). Journal of Functional Foods, DOI: 10.1016/j.jff.2019.103735

Artículos 2019 España

Ballester‑Sánchez et al. (2019). Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking. European Food Research and Technology, 245, 1571–1582.

Artículos 2019 España

Ballester et al. (2019). Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread. PFHN, 74, 185.

Artículos 2019 España

Bordón et al. (2019). Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils. Journal of Food Science, 84, 1035.

Artículos 2019 Argentina

Laparra et al. (2019). Plants seed protease inhibitors differentially affect innate immunity at tumor microenvironment to controll hepatocarcinoma, Food & Function, 10, 4210-4219.

Artículos 2019 España

Vera et al. (2019). Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion. Journal of Functional Foods, 62, 103518.

Artículos 2019 Chile

Miranda-Ramos et al. (2019). Evaluation of technological and nutritional quality of bread enriched with amaranth flour. LWT-Food Science and Technology, 114, 108418.

Artículos 2019 España

Ballester-Sánchez et al. (2019). Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa. Foods, 8, 379.

Artículos 2019 España

II INTERNATIONAL CONFERENCE OF Ia ValSe-Food NETWORK Development of Food Ingredients from Iberoamerican Ancestral Crops BOOK OF ABSTRACTS

Libros 2019 España

Tamargo et al.(2020). Intake of soluble fibre from chia seed reduces bioaccessibility of lipids, cholesterol...Food Research International, DOI:10.1016/j.foodres.2020.109364

Artículos 2020 Chile

Ould Saadi et al. (2020). Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir. Food Sci Technol Int, doi: 10.1177/1082013220908089.

Artículos 2020 España

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