Cristina Martı́nez-Villaluenga

Author

Instituto de Ciencia y Tecnología de Alimentos y Nutrición ORCID

Also Known As

C. Martinez-Villaluenga, C. Martinez‐Villaluenga, C. Martínez-Villaluenga, Cristina Martinez-Villaluenga, Cristina Martinez‐Villaluenga, Cristina Martínez-Villaluenga, Cristina Martínez-Villaluenga, Cristina Martínez‐Villaluenga, Cristina Martı́nez-Villaluenga, Cristina Villaluenga

190

Publications

8.7K

Citations

H-Index

108

Concepts

All Affiliations

Instituto de Ciencia y Tecnología de Alimentos y Nutrición Instituto de Fermentaciones Industriales Technological Institute of Castilla y León Instituto de Investigación en Ciencias de la Alimentación Consejo Superior de Investigaciones Científicas

About

Cristina Martı́nez-Villaluenga is an author at Instituto de Ciencia y Tecnología de Alimentos y Nutrición specializing in food chemistry, medicine, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	25	34	2.3K
2	Engineering	23	30	1.9K
3	Health Sciences	21	26	1.4K
4	Natural Sciences	8	8	692
5	Education	1	1	80

Cristina Martı́nez-Villaluenga

114

Publications

7.5K

Citations

H-Index

Page 1

	Year	Citations
The future of lupin as a protein crop in Europe M. Mercedes Lucas, Frederick L. Stoddard, Paolo Annicchiarico, Frontiers in Plant Science NutritionEngineeringGeneticsAgricultural EconomicsCrop Improvement	2015	302
Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion Rubén Vilcacundo, Cristina Martı́nez-Villaluenga, Blanca Hernández‐Ledesma Journal of Functional Foods Gastrointestinal DigestionBiochemistryGastrointestinal PharmacologyMedicineFood Digestion	2017	244
Antioxidant and antihypertensive properties of liquid and solid state fermented lentils María Inés Torino, Rocío I. Limón, Cristina Martı́nez-Villaluenga, Food Chemistry Food ChemistryAntihypertensive PropertiesFood FunctionPhytochemicalSolid State	2012	232
Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products Y-S Song, Cristina Martı́nez-Villaluenga, C Vidal-Valdeverde, Food Chemistry Food ChemistryNutritionCommercial Soy ProductsAllergyFood Fermentation	2007	210
Bioactive Peptides from Germinated Soybean with Anti-Diabetic Potential by Inhibition of Dipeptidyl Peptidase-IV, α-Amylase, and α-Glucosidase Enzymes Marcela González-Montoya, Blanca Hernández‐Ledesma, Rosalva Mora‐Escobedo, International Journal of Molecular Sciences	2018	195
Immunoreactivity and Amino Acid Content of Fermented Soybean Products Young Soo Song, Cristina Martı́nez-Villaluenga, Elvira González de Mejı́a, Journal of Agricultural and Food Chemistry NutritionAmino Acid ContentFood AllergyFood AnalysisFood Chemistry	2007	194
Peptides derived from in vitro gastrointestinal digestion of germinated soybean proteins inhibit human colon cancer cells proliferation and inflammation Marcela González-Montoya, Blanca Hernández‐Ledesma, José Manuel Silván, Food Chemistry Germinated Soybean ProteinsIn Vitro FermentationImmunologyGastroenterologyPathology	2017	188
Effects of germination on the nutritive value and bioactive compounds of brown rice breads Fabiola Cornejo, Patricio J. Cáceres, Cristina Martı́nez-Villaluenga, Food Chemistry Food ChemistryNutritionNutritive ValueSustainable AgricultureAgricultural Economics	2014	175
Fermentation enhances the content of bioactive compounds in kidney bean extracts Rocío I. Limón, Elena Peñas, María Inés Torino, Food Chemistry Food ChemistryBiosynthesisEngineeringFood FermentationBiochemistry	2014	172
Health benefits of oat: current evidence and molecular mechanisms Cristina Martı́nez-Villaluenga, Elena Peñas Current Opinion in Food Science NutritionFood FunctionPhysiologyPublic HealthOxidative Stress	2017	171

Page 1