Characterization of Industrial Onion Wastes (Allium cepa L.): Dietary Fibre and Bioactive Compounds

Vanesa Benítez, Esperanza Mollá, María Á. Martín-Cabrejas, +5

Plant Foods for Human Nutrition

Chemical CompositionFood AnalysisBioactive CompoundsDietary FibreIndustrial Onion Wastes +1

Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing

Yolanda Aguilera, Rosa M. Esteban, Vanesa Benítez, +2

Journal of Agricultural and Food Chemistry

Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)

Montserrat Dueñas, Thaise Sarmento, Yolanda Aguilera, +4

LWT

Food ChemistryNutritionDark BeansEngineeringFood Composition +9

Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization

Vanesa Benítez, Miguel Rebollo‐Hernanz, Sara Hernanz, +3

Food Research International

Food ChemistryNutritionDietary FiberPhysiological CharacterizationCoffee Parchment +5

Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes

Vanesa Benítez, Sara Cantera, Yolanda Aguilera, +4

Food Research International

NutritionDietary FiberEngineeringBotanySustainable Agriculture +9

Bioactive phenolic compounds and functional properties of dehydrated bean flours

Yolanda Aguilera, Isabel Estrella, Vanesa Benítez, +2

Food Research International

Food ChemistryFood Bioactive CompoundDehydrated Bean FloursBioactive CompoundsPhytochemical +1

Changes in Nonnutritional Factors and Antioxidant Activity during Germination of Nonconventional Legumes

Yolanda Aguilera, María F. Díaz, Tania Jiménez, +5

Journal of Agricultural and Food Chemistry

NutritionNonconventional LegumesEngineeringAgricultural EconomicsAntioxidant Activity +15

Influence of germination on the soluble carbohydrates and dietary fibre fractions in non-conventional legumes

María F. Díaz, Yolanda Aguilera, Vanesa Benítez, +2

Food Chemistry

NutritionEngineeringBotanyDietary Fibre FractionsSustainable Agriculture +8

Evaluation of Phenolic Profile and Antioxidant Properties of Pardina Lentil As Affected by Industrial Dehydration

Yolanda Aguilera, Montserrat Dueñas, Isabel Estrella, +4

Journal of Agricultural and Food Chemistry

Food ChemistryNutritionFood PreservativesFood Bioactive CompoundEnvironmental Engineering +13

Changes in carbohydrate fraction during dehydration process of common legumes

Yolanda Aguilera, María Á. Martín-Cabrejas, Vanesa Benítez, +3

Journal of Food Composition and Analysis

EngineeringBotanyDehydration ProcessAgricultural EconomicsLegume Science +3