Joaquim Calvo‐Lerma

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with<i>Pleurotus ostreatus</i>

Andrea Asensio‐Grau, Joaquim Calvo‐Lerma, Ana Heredia et al. · Food & Function · 2020 · 74 citations · Full text

<i>In Vitro</i> Digestion of Lipids in Real Foods: Influence of Lipid Organization Within the Food Matrix and Interactions with Nonlipid Components

Joaquim Calvo‐Lerma, V. Fornés, Ana Heredia et al. · Journal of Food Science · 2018 · 69 citations · Full text

Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts

Joaquim Calvo‐Lerma, Paula Crespo‐Escobar, Sandra Martínez-Barona et al. · European Journal of Clinical Nutrition · 2019 · 68 citations

Food Chemistry, Nutrition, Gluten-free Nutrition +9

Optimisation of children z-score calculation based on new statistical techniques

Antonio Martínez-Millana, Jessie M. Hulst, Mieke Boon et al. · PLoS ONE · 2018 · 66 citations · Full text

The impact of liquid-pressurized extracts of Spirulina, Chlorella and Phaedactylum tricornutum on in vitro antioxidant, antiinflammatory and bacterial growth effects and gut microbiota modulation

Jianjun Zhou, Min Wang, Christine Bäuerl et al. · Food Chemistry · 2022 · 52 citations · Full text