Sergio Robredo

Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

Ryszard Amarowicz, Isabel Estrella, Teresa Hernández et al. · Food Chemistry · 2010 · 217 citations

Agriculture, Food Science, Food Chemistry +14

The effect of polysaccharides on the astringency induced by phenolic compounds

Agnieszka Troszyńska, Olga Narolewska, Sergio Robredo et al. · Food Quality and Preference · 2009 · 65 citations

Pharmacy, Biochemistry, Carbohydrate Chemistry +10

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Montserrat Dueñas, Teresa Hernández, Sergio Robredo et al. · Polish Journal of Food and Nutrition Sciences · 2012 · 62 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

Effect of soaking and fermentation on content of phenolic compounds of soybean (<i>Glycine max</i> cv. Merit) and mung beans (<i>Vigna radiata</i> [L] Wilczek)

José María Landete, Teresa Hernández, Sergio Robredo et al. · International Journal of Food Sciences and Nutrition · 2015 · 40 citations

Agriculture, Agronomy, Plant Sciences +17

Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines

Alfonso V. Carrascosa, Begoña Bartolomé, Sergio Robredo et al. · LWT · 2011 · 24 citations · Full text

Agriculture, Enology, Food Science +17