Sara Pina-Munoz
Valencia, VC 46022, Spain
Last Updated: 09/26/2026
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Found 20 publications
In-vitro digestion assessment of DIAAR, protein digestibility, and ACE/COX inhibitory activity of solid-state fermented beans.
Journal: Food chemistry
Published: November 11, 2025
Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.).
Journal: Current research in food science
Published: May 07, 2025
Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage.
Journal: Foods (Basel, Switzerland)
Published: April 19, 2025
Impact of Fava Bean (Vicia faba) Processing on Quality Characteristics and Digestibility of a Protein-Rich Snack.
Journal: Foods (Basel, Switzerland)
Published: June 14, 2024
In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.).
Journal: Food chemistry
Published: March 22, 2024
Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation.
Journal: Food research international (Ottawa, Ont.)
Published: November 05, 2023
In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa.
Journal: Molecules (Basel, Switzerland)
Published: September 13, 2023
Volatile profile of quinoa and lentil flour under fungal fermentation and drying.
Journal: Food chemistry
Published: March 13, 2023
Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour.
Journal: Foods (Basel, Switzerland)
Published: February 07, 2023
The impact of age-related digestive disorders on in vitro digestibility of macronutrients and bioaccessibility of minor components of chia seeds.
Journal: Food research international (Ottawa, Ont.)
Published: October 18, 2022
Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material.
Journal: Food research international (Ottawa, Ont.)
Published: June 22, 2022
Last Updated: 09/26/2026