Concepción Vidal-Valverde

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

María Inés Torino, Rocío I. Limón, Cristina Martı́nez-Villaluenga et al. · Food Chemistry · 2012 · 234 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Immunoreactivity and Amino Acid Content of Fermented Soybean Products

Young Soo Song, Cristina Martínez‐Villaluenga, Elvira González de Mejı́a et al. · Journal of Agricultural and Food Chemistry · 2007 · 200 citations

Life Sciences, Food Science, Immunology +17

Effect of processing on some antinutritional factors of lentils

Concepción Vidal-Valverde, Isabel Estrella, Maria J. Gorospe et al. · Journal of Agricultural and Food Chemistry · 1994 · 185 citations

Agriculture, Food Science, Nutrition +9

Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes

Yu‐Haey Kuo, Pascale Rozan, Fernand Lambein et al. · Food Chemistry · 2003 · 173 citations

Agriculture, Agronomy, Plant Sciences +17

Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation

Alexia Torres, Marisela Granito, Concepción Vidal-Valverde · Food Chemistry · 2006 · 170 citations

Agriculture, Food Science, Plant Sciences +16