Lista de obras - Eva Guillamón - Dominio Público Uruguay

Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages

Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours

scientific article published on 02 September 2019

Bioactive compounds in legumes: pronutritive and antinutritive actions. Implications for nutrition and health

article

Biochemical characterization of legume seeds as ingredients in animal feed

Characterization of lupin major allergens (Lupinus albus L.).

artículo científico publicado en 2010

Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

Content and distribution of protein, sugars and inositol phosphates during the germination and seedling growth of two cultivars of Vicia faba

Content and distribution of vicine, convicine and l-DOPA during germination and seedling growth of two Vicia faba L. varieties

Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour

scientific article published on 20 August 2020

Edible mushrooms: role in the prevention of cardiovascular diseases

artículo científico publicado en 2010

Effect of an Instantaneous Controlled Pressure Drop on in vitro Allergenicity to Lupins (Lupinus albus var Multolupa)

scientific article published on 16 August 2007

Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes

Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity

scientific article published on 01 February 2005

Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease.

artículo científico publicado en 2009

Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

artículo científico publicado en 2019

In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans.

artículo científico publicado en 2014

Influence of thermal processing on IgE reactivity to lentil and chickpea proteins