María José Frutos Fernández

Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices

Estefanía Valero‐Cases, Nallely Nuncio‐Jáuregui, María José Frutos Fernández · Journal of Agricultural and Food Chemistry · 2017 · 133 citations

Vitro Digestion, Polyphenolics, Food Chemistry +22

Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing

Domingo Ruiz‐Cano, Francisca Pérez‐Llamas, María José Frutos Fernández et al. · Food Chemistry · 2014 · 89 citations

Food Chemistry, Functional Properties, Engineering +11

Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains of<i>Saccharomyces cerevisiae</i>

Arianna Roda, Dante Marco De Faveri, Roberta Dordoni et al. · Journal of Food Processing and Preservation · 2016 · 77 citations

Engineering, Bioenergy, Pineapple Wines +19

Effect of different types of encapsulation on the survival of Lactobacillus plantarum during storage with inulin and in vitro digestion

Estefanía Valero‐Cases, María José Frutos Fernández · LWT · 2015 · 74 citations

Probiotic, Biomanufacturing, In Vitro Fermentation +10

Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices

Estefanía Valero‐Cases, María José Frutos Fernández · Plant Foods for Human Nutrition · 2017 · 56 citations

Food Fermentation, In Vitro Fermentation, Composition Parameters +8