Concepción Vidal-Valverde

Author

Instituto de Fermentaciones Industriales

Also Known As

CONCEPCION VIDAL‐VALVERDE, CONCEPCIÓN VIDAL‐VALVERDE, Concepcion Vidal-Valverde, Concepcion. Vidal-Valverde, Concepción Vidal-Valverde, Concepción Vidal-Valverde, Concepcíon Vidal-Valverde

102

Publications

5.3K

Citations

H-Index

Concepts

All Affiliations

Instituto de Fermentaciones Industriales 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

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	23	28	1.5K
2	Engineering	21	25	1.3K
3	Medicine	12	13	717
4	Education	1	1	15
5	Humanities	1	1	15

Concepción Vidal-Valverde

Publications

Citations

H-Index

Page 1

	Year	Citations
Antioxidant and antihypertensive properties of liquid and solid state fermented lentils María Inés Torino, Rocío I. Limón, Cristina Martı́nez-Villaluenga, Food Chemistry Food ChemistryAntihypertensive PropertiesFood FunctionPhytochemicalSolid State	2012	232
Immunoreactivity and Amino Acid Content of Fermented Soybean Products Young Soo Song, Cristina Martı́nez-Villaluenga, Elvira González de Mejı́a, Journal of Agricultural and Food Chemistry NutritionAmino Acid ContentFood AllergyFood AnalysisFood Chemistry	2007	194
Effect of processing on some antinutritional factors of lentils Concepción Vidal-Valverde, Isabel Estrella, Maria J. Gorospe, Journal of Agricultural and Food Chemistry	1994	185
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, Food Chemistry EngineeringBotanySustainable AgricultureAgricultural EconomicsAlternative Protein Source	2003	171
Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation Alexia Torres, Marisela Granito, Concepción Vidal-Valverde Food Chemistry Food ChemistryBotanyCajanus Cajan SeedsFood AnalysisPasta Products	2006	170
Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit Rebeca Fernández-Orozco, Henryk Zieliński, Mariusz K. Piskuła, Food Chemistry Food ChemistryAgricultural ChemistryKinetic StudyEngineeringBotany	2008	149
Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes Marín Pródanov, Isabel Sierra, Concepción Vidal-Valverde Food Chemistry Food ChemistryNutritionFood AnalysisAlternative Protein SourceNiacin Contents	2003	116
Food safety evaluation of broccoli and radish sprouts Cristina Martı́nez-Villaluenga, Piotr Gulewicz, Krzysztof Gulewicz, Food and Chemical Toxicology NutritionAgricultural EconomicsFood ContaminantFood ControlFood Quality	2008	112
Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment Rosa Doblado, Concepción Vidal-Valverde Food Chemistry Food ChemistryBotanyHigh Pressure TreatmentVitamin C ContentVigna Sinensis Var	2006	111
Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds Cristina Martı́nez-Villaluenga, Elena Peñas, Ewa Ciska, Food Chemistry Food ChemistryRadish SeedsTime DependencePhytochemicalAntioxidant Capacity	2009	105

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