Concepedia

Concepción Vidal-Valverde

CV

86

Publications

5K

Citations

46

H-Index

1981

Active since

Affiliations

Instituto de Fermentaciones Industriales(Current)

Institute of Animal Reproduction and Food Research

Polish Academy of Sciences

Consejo Superior de Investigaciones Científicas

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Concepción Vidal-Valverde is an author at Instituto de Fermentaciones Industriales specializing in food chemistry, health sciences, and engineering.

Top concepts

Food ChemistryHealthNutritionEngineeringBotanyMicrobiologyBiotechnologyFood SafetyBiochemistryAgricultural Economics

Publications per year

1981–2013

86

Publications

86

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 · 232 citations · Full text

Food Chemistry, Antihypertensive Properties, Food Function +3

Immunoreactivity and Amino Acid Content of Fermented Soybean Products

Young Soo Song, Cristina Martı́nez-Villaluenga, Elvira González de Mejı́a et al. · Journal of Agricultural and Food Chemistry · 2007 · 194 citations

Nutrition, Amino Acid Content, Food Allergy +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

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 · 171 citations

Engineering, Botany, Sustainable Agriculture +9

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

Food Chemistry, Botany, Cajanus Cajan Seeds +8

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