Producción de ingredientes bioactivos a partir de legumbres y otros granos de interés (PROINLEG)

PERSONAL

Responsable de Grupo: Juana Frías Arevalillo

Integrantes:

  • M. Juana Frías Arevalillo – (Investigadora Científica)
  • Cristina Martínez Villaluenga – (Científica Titular)
  • M. Elena Peñas Pozo – (Investigadora Distinguida)
  • Natalia Aparicio García – (Contratada predoctoral)
  • Beatriz Castro Meco – (Contratada predoctoral)

Contacto: 915492300  – friasarrobaictan.csic.es

DESCRIPCION

Objetivos:

Perseguimos la producción y caracterización química, bioquímica y actividad biológica de ingredientes bioactivos a partir de legumbres, cereales, pseudocereales y sus subproductos mediante técnicas sostenibles de procesado con el fin último de desarrollar nuevos alimentos de calidad, seguros y con efectos beneficiosos para la salud.

Lineas de Investigación:

  • Desarrollo de nuevos ingredientes bioactivos a partir de legumbres, cereales y pseudocereales
  • Optimización de procesos para maximizar la calidad, la seguridad y la bioactividad de los ingredientes
  • Desarrollo de nuevos productos y alimentos dirigidos al control de determinadas enfermedades

Capacidades:

  • Procesos de germinación de semillas de leguminosas, fermentación de alimentos vegetales, hidrólisis enzimática combinada con altas presiones hidrostáticas.
  • Análisis de compuestos bioactivos (péptidos derivados de proteínas vegetales, ácido gamma-aminobutírico, glucosinolatos y compuestos de hidrólisis, vitaminas antioxidantes, polifenoles) mediante LC-MS, LC-MS/MS, LC-QToF y EC.
  • Evaluación de actividad antioxidante (ORAC mediante fluorescencia), antihipertensiva (inhibición de la ECA mediante fluorescencia), antiinflamatoria (análisis de biomarcardores pro- y antiinflamatorios en cultivos celulares de macrófagos mediante técnicas moleculares e inmunológicas) y mecanismos de acción.

Palabras Clave: Procesos tecnológicos, Leguminosas, Bioactividad, Germinación, Fermentación, Ingredientes funcionales

PUBLICACIONES SCI

  • Bautista-Expósito, S., Peñas, E., Frias, J., Martínez-Villaluenga, C. 2019. Pilot scale produced fermented lentil protects against t-BHP-triggered oxidative stress by activation of Nrf2 dependent on SAPK7JNK phosphorylation. Food Chemistry, 274: 750-759.
  • Cáceres, P.J., Peñas, E., Martínez-Villaluenga, C., García-Mora, P., Frias, J. 2019. Development of a novel multifunctional yogurt-like formulation from germinated brown rice. LWT Food Science and Technology, 99: 306-312.
  • Vilcacundo, R., Martinez-Villaluenga, C., Miralles, B., Hernández-Ledesma, B. 2019. Release of multifunctional peptides from kiwicha (Amaranthus caudatus) protein under in vitro simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, en prensa DOI: 10.1002/jsfa.9294
  • García-González, N., Asensio-Vargas, C., Rico, D., Olmedilla-Alonso, B., Nova, E., Peñas, E., Martin-Diana, A. B. 2018. Antioxidant properties of ewe versus cow yogurt and effect of its consumption on cortisol levels of adults (borderline-high cholesterol levels). Journal of Food and Nutrition Research, 6: 346-355.
  • Milan-Noris, A. K., Gutierrez-Uribe, J. A., Santacruz, A., Sena-Saldivar, S. O., Martinez-Villaluenga, C. 2018. Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.). Food Chemistry, 268, 66-76.
  • Hsieh, C-C., Martínez-Villaluenga, C., De Lumen, B. O., Hernández-Ledesma, B. 2018. Updating the research on the chemopreventive and therapeutic role of peptide lunasin. Journal of the Food Science and Agriculture, 98, 2070-2079.
  • Gonzalez-Montoya, M., Hernandez-Ledesma, B., Silvan, J. M., Mora-Escobedo, R., Martínez-Villaluenga, C. 2018. Peptides derived from in vitro gastrointestinal digestion of germinated soybean proteins inhibit human colon cancer cells proliferation and inflammation. Food Chemistry, 242, 75-82.
  • Gonzalez-Montoya, M., Hernández-Ledesma, B., Mora-Escobedo, R.,  Martinez-Villaluenga, C.  2018. Bioactive peptides from germinated soybean with anti-diabetic potential by inhibition of dipeptidyl peptidase-IV, α-amylase and α-glucosidase enzymes. International Journal of Molecular Sciences, 19, 2283, https://doi.org/10.3390/ijms19102883.
  • Rico, D., Martin-Diana, A. B., Milton-Laskibar, I., Ferández-Quintela, A., Silván, J. M., Rai, D. K., Choudhary, A., Peñas, E., De Luis, D. A., Martínez-Villaluenga, C. 2018. Characterization and in vitro evaluation of seaweed species as potential functional ingredients to ameliorate metabolic syndrome. Journal of Functional Foods, 94: 185-194.
  • Rico, D., Alonso de Linaje, A., Herrero, A., Asensio-Vegas, C., Miranda, J., Martínez-Villaluenga, C., De Luis, D. A., Martin-Diana, A. B. 2018. Development of antioxidant breads enriched with carob byproducts and seaweeds. Journal of Food Processing and Preservation, 42: e13700.
  • Peñas, E., Zielinska, Z., Gulewicz, P., Zielinski, H., Frias, J. 2018. Vitamin C, phenolic compounds and antioxidant properties from broccoli florets growth with different nitrogen fertilizers combined with selenium. Polish Journal of Food and Nutrition Sciences, 68: 179-186.
  • Paucar-Menacho, L.M., Martínez-Villaluenga, C., Dueñas, M., Frias, J., Peñas, E. 2018. Response surface optimization of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa. International Journal of Food Sciences and Technology, 53: 516-524.
  • Bautista-Expósito, S., Peñas, E., Dueñas, M., Silván, J.M., Frias, J., Martínez-Villaluenga, C. 2018. Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation. Food Chemistry, 257: 341-349.
  • Paucar-Menacho, M.L., Dueñas, M., Peñas, E., Frias, J., Martínez-Villaluenga, C. 2018. Effect of dry heat puffing on nutritional composition, fatty acid, amino acid and phenolic profiles of pseudocereals grains. Polish Journal of Food and Nutrition Sciences, 68: 289-297.
  • Bautista-Expósito, S., Martínez-Villaluenga, C., Dueñas, M., Silván, J.M., Frias, J., Peñas, E. 2018. Combination of pH-controlled fermentation in mild conditions and enzymatic hydrolysis by Savinase as a cost-effective approach to improve metabolic health-promoting properties of lentils. Journal of Functional Foods, 48: 9-18.
  • Hsieh, C-C., Martínez-Villaluenga, C., Hernández-Ledesma, B. 2017. Editorial: Food bioactive compounds against diseases of the 21st century. Biomed Research Journal, Volume 2017, Article ID 1750823, 2 pages. https://doi.org/10.1155/2017/1750823
  • Vilcacundo, R., Hernández-Ledesma, B., Martinez-Villaluenga, C. 2017. Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion. Journal of Functional Foods, 35, 531-539.
  • Paucar-Menacho, L. M., Peñas, E., Dueñas, M., Frias, J., Martínez-Villaluenga, C.  2017. Optimizing germination conditions to enhance the accumulation of bioactive compounds and antioxidant activity of kiwicha (Amarantus caudateus) using response surface methodology. LWT Food Science and Technology, 76: 254-252.
  • Paucar-Menacho, L.M., Martínez-Villaluenga, C., Dueñas, M., Frias, J., Peñas, E. 2017. Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of corn (Zea mays L.) using response surface methodology. LWT Food Science and Technology, 76: 236-244.
  • Cáceres, P. J., Peñas, E., Martínez-Villaluenga, C., Amigo, L., Frias, J. 2017. Enhacement of biologically active compounds in germinated brown rice and the effect of sun-drying Journal of Cereal Science, 73: 1-9.
  • García-Mora, P., Martín-Martínez, M., Bonache, M. A., González-Múniz, R., Peñas, E., Frias, J., Martínez-Villaluenga, C. 2017. Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities. Food Chemistry, 221: 464-472.
  • Cáceres, P. J., Peñas, E., Martínez-Villaluenga, C., Amigo, L., Frias, J. 2017. Enhacement of biologically active compounds in germinated brown rice and the effect of sun-drying. Journal of Cereal Science, 73: 1-9.
    Martínez-Villaluenga, C., Peñas, E. 2017. Health benefits of oat: Current evidence and molecular mechanisms. Current Opinion in Food Science, 14: 26-31.
  • Reverón, I., Jimenez, N., Curiel, J., Peñas, E., López de Felipe, F., de las Rivas, B., Muñoz, R. 2017. Differential gene expression on Lactobacillus Plantarum WCFS1 in response to phenolic compounds reveals new genes involved in tannin degradation. Applied and Environmental Microbiology, 83: 1-11.
  • García-Mora, P., Peñas, E., Frias, J., Zieliński, H., Wiczkowski, W., Zielińska, D., Martínez-Villaluenga, C. 2016. High pressure-assisted enzymatic release of peptides and phenolics increase angiotensin converting enzyme I inhibitory and antioxidant activities of pinto bean hydrolysates. Journal of the Agricultural and Food Chemistry, 64: 1730-1740.
  • Peñas, E., Limón, R. I., Martinez-Villaluenga, C., Restani, P., Pihlanto, A., Frias. J. 2015. Impact of elicitation on antioxidant and potential antihypertensive properties of lentil sprouts. Plant Foods for Human Nutrition 70: 401-407.
  • Lucas M M, Stoddard F, Annicchiarico P, Frias J, Martínez-Villaluenga C, Sussmann D, Duranti M, Seger A, Zander P, Pueyo J J. The future of lupin as a protein crop in Europe. Frontiers Plant Sci 6, 705 (2015). DOI: 10.3368/fpls.2015.00705.
  • García-Mora P, Frias J, Zieliński H, Giménez-Bastida J A, Wiczkowski W, Zielińska D,  Peñas E, Martínez-Villaluenga C. Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins. J Funct Foods 18, 319-332 (2015). DOI: 10.1007/s00216-014-8224-7.
  • Dueñas M, Limón R I, Martínez-Villaluenga C, Peñas E, Frias J. Effect of different elicitors during germination of kidney beans on phenolic compounds composition, antihypertensive and antioxidant activities. Food Res Int 70, 55-63 (2015) DOI:10.1016/j.foodres.2015.01.018.
  • Peñas E, Diana M, Frias J, Quilez J, Martínez-Villaluenga C. A multistrategic approach in the development of wholemeal wheat bread targeted towards blood pressure reduction. Plant Food Human Nutrition 70, 97-103 (2015) DOI 10.1007/s11130-015-0469-6.
  • Peñas, E. Martínez-Villaluenga C, Pihlava J-M, Frias J. Evaluation of refrigerated storage in nitrogen-enriched atmospheres on the microbial quality, content of bioactive compounds and antioxidant activity of sauerkrauts. LWT 61, 463-470 (2015). DOI: j.lwt.2014.11.049.
  • Cornejo F, Cáceres P J, Martínez-Villaluenga C, Rosell C M, Frias J. Effect of germination on the nutritive value and bioactive compounds of brown rice breads. Food Chem 173, 298-304 (2015). DOI: 10.1016/j.food.chem.2014.10.037.
  • Limón RI, Peñas E, Torino, M I, Martínez-Villaluenga C, Dueñas M, Frias J. Fermentation enhances the content of bioactive compounds in kidney bean extracts. Food Chem 172, 343-352 (2015). DOI: 10.1016/j.food.chem.2014.09.084.
  • Garcia-Mora P, Peñas E, Frias J, Gomez R, Martinez-Villaluenga C. High-hydrostatic pressure improves lentil enzymatic proteolysis and the release of peptides with antioxidant and angiotensin I converting enzyme inhibitory activity. Food Chem 171, 224-232 (2015). DOI 10.1016/j.foodchem.2014.08.116.
  • Peñas E,di Lorenzo C, Uberti F, Restani P. Allergenic proteins in enology: A review on technological applications and safety aspects. Molecules 20, 13144-13164 (2015). DOI: 10.3390/molecules200713144.
  • Sánchez-Martínez M, Pérez-Corona T, Martínez-Villaluenga C, Frias J, Peñas E, Porres J, Urbano G, Cámara C, Madrid Y. Synthesis of 77Se-methylselenocysteine when preparing sauerkraut in presence of 77Selenite. Metabolism of 77Se-methylselenocysteine in Wistar rats determined by LC-ID-ICP-MS. Anal Bioanal Chem 406, 7949-7958 (2014). DOI: 10.1007/s00216-014-8224-7.
  • Benayad Z, Martínez-Villaluenga C, Frias J, Gomez-Cordoves C,  Es-Safi NE. Phenolic composition, antioxidant and anti-inflammatory activities of extracts from Moroccan Opuntia ficus-indica flowers obtained by different extraction methods. Ind Crops Prod 62, 412-420 (2014). DOI: 10.1016/j.indcrop.2014.08.046.
  • Cáceres PJ, Martínez-Villaluenga C, Amigo L, Frias J. Assessment of proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated ecuatorian brown rice. Plant Food Human Nutr 69, 261-267 (2014).  DOI: 10.1007/s11130-014-04333-x.
  • Garcia-Mora P, Peñas E, Frias J, Martínez-Villaluenga C. Savinase the most suitable enzyme for releasing peptides from lentil (Lens culinaris var. Castellana) protein concentrates with multifunctional properties. J Agric Food Chem 62, 4166-4174 (2014). DOI: 10.1021/jf500849u.
  • Cáceres PJ, Martínez-Villaluenga C, Amigo L, Frias J. Maximizing the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions. Food Chem 152, 407-414 (2014). DOI: 10.1016/j.foodchem.2013.11.156.
  • Limón RI, Peñas E, Martínez-Villaluenga C, Frias J. Role of elicitation on the health-promoting properties of kidney bean sprouts. LWT Food Sci Technol 56, 328-334 (2014). DOI: 10.1016/j.lwt.2013.12.014.
  • Uberti F, Danzi R, Stockley C, Peñas E, Ballabio C, di Lorenzo C, Tarantino C, Restani P. Immunochemical investigation of allergenic residues in experimental and commercially-available wines fined with egg white proteins. Food Chem 159, 343-352 (2014). DOI: 10.1016/j.foodchem.2014.03.025.
  • Silano M, Peñas E, Uberti F, Manferdelli S, del Pinto T, Felli C, Budelli A, Vicentini O, Restani P. Diversity of oats varieties in eliciting the early inflammatory events in celiac disease. Eur J Nutr 53, 1177-1186 (2014). DOI: 10.1007/s00394-013-0617-4.
  • Peñas E, Uberti F, Baviera G, di Lorenzo C, Restani P. Clinical monosensitivity to salmon and trout: a case report. Pediatr Allergy Immunol 25, 98-100 (2014). DOI: 10.1111/pai.12150.
  • Peñas E, Uberti F, di Lorenzo C, Ballabio C, Brandolini A, Restani P. Biochemical and immunochemical evidences supporting the inclusion of quinoa (Chenopodium quinoa Willd.) as a gluten free-ingredient. Plant Food Hum Nutr 69, 297-303 (2014). DOI: 10.1007/s11130-014-0449-2.
  • Gulewicz P, Martinez-Villaluenga C, Kasprowicz-Potocka M, Frias J.  Non-nutritive compounds in Fabaceae family seeds and the improvement of their nutritional quality by traditional processing. Pol J Food Nutr Sci 64, 75-89 (2014).  DOI: 10.2478/v10222-012-0098-9.
  • Benayad Z, Martínez-Villaluenga C, Frias J, Gomez-Cordoves C, Es-Safi NE. Phenolic composition, antioxidant and anti-inflammatory activities of extracts from Moroccan Opuntia ficus-indica flowers obtained by different extraction methods. Industrial Crops and Products (2014). (en prensa).
  • Limón, RI, Peñas E, Torino MI, Martínez-Villaluenga C, Dueñas M, Frias J. Fermentation of kidney beans as a source of bioactive compounds. Food Chem (2014). DOI: 10.1016/j.foodchem.2014.09.084
  • Garcia-Mora P, Peñas E, Frias J, Gomez R, Martinez-Villaluenga C. High-hydrostatic pressure improves lentil enzymatic proteolysis and the release of peptides with antioxidant and angiotensin I converting enzyme inhibitory activity. Food Chemistry (2014). DOI 10.1016/j.foodchem.2014.08.116.
  • Cáceres PJ, Martínez-Villaluenga C, Amigo L, Frias J. Assessment of proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated ecuatorian brown rice. Plant Food Human Nutr 69, 261-267 (2014). DOI: 10.1007/s11130-014-04333-x.
  • Garcia-Mora P, Peñas E, Frias J, Martínez-Villaluenga C. Savinase the most suitable enzyme for releasing peptides from lentil (Lens culinaris var. Castellana) protein concentrates with multifunctional properties. J Agric Food Chem 62, 4166-4174 (2014). DOI: 10.1021/jf500849u.
  • Cáceres PJ, Martínez-Villaluenga C, Amigo L, Frias J. Maximizing the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions. Food Chem 152, 407-414 (2014). DOI: 10.1016/j.foodchem.2013.11.156.
  • Limón RI, Peñas E, Martínez-Villaluenga C, Frias J. Role of elicitation on the health-promoting properties of kidney bean sprouts. LWT Food Sci Technol 56, 328-334 (2014). DOI: 10.1016/j.lwt.2013.12.014.
  • Uberti F, Danzi R, Stockley C, Peñas E, Ballabio C, di Lorenzo C, Tarantino C, Restani P. Immunochemical investigation of allergenic residues in experimental and commercially-available wines fined with egg white proteins. Food Chem159, 343-352 (2014). DOI: 10.1016/j.foodchem.2014.03.025.
  • Silano M, Peñas E, Uberti F, Manferdelli S, del Pinto T, Felli C, Budelli A, Vicentini O, Restani P. Diversity of oats varieties in eliciting the early inflammatory events in celiac disease. Eur J Nutr 53, 1177-1186 (2014). DOI: 10.1007/s00394-013-0617-4.
  • Torino MI, Limón RI, Martínez-Villaluenga C, Mäkinen S, Pihlanto A, Vidal-Valverde C, Frias J. Antioxidant and antihypertensive properties of liquid and solid state fermented lentils. Food Chem 136, 1030-1037 (2013). DOI: 10.1016/j.foodchem.2012.09.015.
  • Peñas E, Sidro B, Ullate M, Vidal-Valverde C, Frias J. Impact of storage under ambient conditions on the vitamin content of dehydrated vegetables. Food Sci. Technol Int 19, 133-141 (2013). DOI: 10.1177/1082013212442188.
  • Peñas E, Limón RI, Vidal-Valverde C, Frias J. Effect of storage on the content of indole GLS breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure. LWT Food Sci Technol 53, 285-289 (2013). DOI: 10.1016/j.lwt.2013.01.015.
  • Giacomino S, Peñas E, Ferreira V, Peregrino N, Fournier M, Apro N, Olivera Carrión M, Frias J. Extruded flaxseed meal enhances the nutritional quality of cereal-based products. Plant Food Human Nutr 68, 131-136 (2013). DOI: 10.1007/s11130-013-0359-8.
  • Peñas E, Uberti F, Baviera G, di Lorenzo C, Restani P. Clinical monosensitivity to salmon and trout: a case report. Pediatr Allergy Immunol 25, 98-100 (2013). DOI: 10.1111/pai.12150.
  • Mori, F, Restani P, Pucci N, Ballabio C, Uberti F, Peñas E, Novembre E. Allergy to all mammalian bovidae proteins but cow’s milk in a child. AllergolImmunopathol 41, 349-350 (2013). DOI: 10.1016/j.aller.2012.07.014.
  • Ballabio C, Peñas E, Uberti F, Fiocchi A, Duranti M, Magni A, Restani P. Characterization of the sensitization profile to lupin in peanut-allergic children and assessment of cross-reactivity risk. Pediatr Allergy Immunol 24, 270-275 (2013). DOI: 10.1111/pai.12054.
  • Torino M I, Limón RI, Martínez-Villaluenga C, Mäkinen S, Pihlanto A, Vidal-Valverde C, Frias J. Assessment of antihypertensive related compounds in fermented lentil extracts. Food Chem 136, 1030-1037 (2013).
  • Peñas E, Sidro B, Ullate M, Vidal-Valverde C, Frias J. Impact of storage under ambient conditions on the vitamin content of dehydrated vegetables. Food Sci Technol Int (2012). DOI: 10.1177/1082013212442188.
  • Martinez-Villaluenga C, Torino MI, Rodriguez JM, Frias J. Selection of lactic acid bacteria strains for production of a multifunctional fermented beverage. J Agric Food Chem 60, 10235-10244 (2012).
  • Zielińska D, Frias J, Peñas E, Valverde S, Zieliński H, Vidal-Valverde C. Evaluation of electrochemical and spectral methods for analysing ascorbigen in sauerkrauts. Food Anal Meth 5, 487-496 (2012).
  • Peñas E, Martinez-Villaluenga C, Frias J, Sánchez-Martínez MJ, Pérez-Corona MT, Madrid Y, Camara C, Vidal-Valverde C. Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and anti-inflammatory properties of sauerkraut. Food Chem 132, 907-914 (2012).
  • Martinez-Villaluenga C, Peñas E, Sidro B, Ullate M, Vidal-Valverde C, Frias J. White cabbage improves ascorbigen content, antioxidant capacity and nitric oxide production inhibitory activity in LPS-induced macrophages. LWT- Food Sci Technol 46, 77-83 (2012).
  • Peñas E, Pihlava JM, Vidal-Valverde C, Frias J. Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts. LWT- Food Sci Technol 48, 16-23 (2012).
  • Montilla A, Olano A, Martinez-Villaluenga C, Corzo N. A study of influential factors on oligosaccharide formation by fructosyltransferase activity during stachyose hydrolysis by Pectinex Ultra SP. J Agri Food Chem 59, 10705-10711 (2011).
  • Peñas E, Gómez R, Frias J, Baeza ML, Vidal-Valverde C. High hydrostatic pressure effects on immunoreactivity and nutritional quality. Food Chem 125, 423-429 (2011).
  • Cardelle-Cobas A, Corzo N, Martinez-Villaluenga C, Olano A, Villamiel M. Effect of reaction conditions on lactulose-derived trisaccharides obtained by transgalactosylation with beta-galactosidase of Kluyveromyces lactis. Eur Food Res Technol 233, 89-94 (2011).
  • Frias J, Giacomino S, Peñas E, Pellegrino N, Ferreyra N, Apro V, Oliveira-Carrion M, Vidal-Valverde C. Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seed. LWT- Food Sci Technol 44, 1303-1308 (2011).
  • Peñas E, Martinez-Villaluenga C, Frias J, Vidal-Valverde C. Bioactive compounds, myrosinase activity and antioxidant capacity of white cabbage grown in different locations of Spain. J Agric Food Chem 59, 3772-3779 (2011).
  • Peñas E, Gómez R, Frias J, Vidal-Valverde C. Effects of combined treatments of high pressure, temperature and antimicrobial products on germination of mung bean seeds and microbial quality of sprouts. Food Control 21, 82-88 (2010).
  • Peñas E, Frias J, Gómez R, Vidal-Valverde C. High hydrostatic pressure can improve the microbial quality of sauerkraut during refrigerated storage. Food Control 21, 524-528 (2010).
  • Martinez-Villaluenga C, Peñas E, Ciska E, Piskula MK, Kozlowska H, Vidal-Valverde C, Frias J. Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds. Food Chem 120, 710-716 (2010).
  • Martinez-Villaluenga C, Torres A, Frias J, Vidal-Valverde C. Amino acid composition and chemical score of raw, processed legumes and supplemented pasta. LWT- Food Sci Technol 43, 617-622 (2010).
  • Frias J, Gulewicz P, Martinez-Villaluenga C, Peñas E, Gulewicz K, Pilarski R, Vidal-Valverde C. Changes on nutritional value and citotoxicity of garden cress germinated with different selenium solutions. J Agric Food Chem 58, 2331-2336 (2010).
  • Peñas E, Frias J, Sidro B, Vidal-Valverde C. Chemical evaluation and sensory quality of sauerkrauts obtained by natural an induced fermentation at different NaCl levels from Brassica oleracea var. capitata cv. Bronco grown in Eastern Spain. Effect of storage. J Agric Food Chem 58, 2331-2336 (2010).
  • Peñas E, Frias J, Sidro B, Vidal-Valverde C. Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content on sauerkraut. Food Chem 123: 143-150 (2010).
  • Song YS, Perez VG, Pettigrew JE, Martinez-Villaluenga C, Gonzalez de Mejia E. Fermentation of soybean meal and its inclusion in diets for newly weaned pigs reduced diarrhea and measures of immunoreactivity in the plasma. An Feed Sci Technol 59, 41-49.
  • Martínez-Villaluenga C, Roman M, Bringe NA. Fatty acid synthase and in vitro adipogenic response of human adipocytes inhibited by alpha and alpha´ subunits of soybean β–conglycinin hydrolysates. Food Chem 119, 1571-1577 (2010).
  • Frias J, Peñas E, Ullate M, Vidal-Valverde C. Influence of drying by convective air dryer and ultrasound on the vitamin C and β–carotene of carrots. J Agric Food Chem 58, 15039-15044 (2010).
  • Martinez-Villaluenga C, Rupasinghe SG, Schuler MA, Gonzalez de Mejia E. Peptides from purified soybean β–conglycinin inhibit fatty acid synthase by interaction with the thioesterase catalytic domain. FEBS 277, 1481-1493 (2010).
  • Martínez-Villaluenga C, Zieliński H, Frias J, Piskuła MK, Kozłowska H, Vidal-Valverde C. Antioxidant capacity evaluation and polyphenolic content of high-protein lupin products. Food Chem 112, 84-88 (2009).
  • Peñas E, Gómez R, Frias J, Vidal-Valverde C. Efficacy of combination of high pressure treatment, temperature and antimicrobial compounds to improve the microbiological quality of alfalfa seeds for sprout production. Food Control 20, 31-39 (2009).
  • Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread. J Food Sci 74, C49-C55 (2009)
  • Fernandez-Orozco R, Frias J, Muñoz R, Zielinski H, Piskula MK, Kozlowska H, Vidal-Valverde C. Evaluation of bio-processes to improve the antioxidant characteristics of chickpeas. LWT–Food Sci Technol 42, 885-892 (2009).
  • Cardelle-Cobas, A., Martínez-Villaluenga, C., Sanz, M.L., Montilla, A. 2009. Gas chromatographic-mass spectrometric analysis of galactosyl derivatives obtained by the action of two different galactosidases. Food Chemistry, 114, 1099-1105.
  • Martinez-Villaluenga C, Dia VP, Berhow M, Bringe NA, González de Mejía E. Protein hydrolysates from beta-conglycinin enriched soybean genotypes inhibit lipid accumulation and inflammation in vitro. Mol Nutr Food Res 53, 1007-1018 (2009).
  • Cardelle-Cobas A, Fernández M, Salazar N, Martinez-Villaluenga C, Villamiel M, Ruas-Madiedo P, Reyes-Gavilan CG. Bifidogenic effect and stimulation of short chain fatty acid production in human faecal slurry cultures by oligosaccharides derived from lactose and lactulose. J Dairy Res 76, 317-325 (2009).
  • Frias J, Gulewicz P, Martínez-Villaluenga C, Pilarski R, Blázquez E, Jiménez B, Vidal-Valverde C. Influence of germination with different selenium solutions on nutritional value and cytotoxicity of lupin seeds. J Agric Food Chem 57, 1319-1325 (2009)
  • Gulewicz P, Martínez-Villaluenga C, Frias J, Ciesiolka D, Gulewicz K, Vidal-Valverde C. Effect of germination on the protein fractional composition of different lupin species. Food Chem 107, 830-844 (2008).
  • Frias J, Song YS, Martinez-Villaluenga C, Gonzalez de Mejía E, Vidal-Valverde C. Immunoreactivity and amino acid content of fermented soybean products. J Agric Food Chem 56, 99-105 (2008).
  • Rodriguez C, Frias J, Vidal-Valverde C, Hernandez A. Correlations between some nitrogen fractions, lysine, histidine, tyrosine, and ornithine contents during the germination of peas, beans, and lentils. Food Chem 108, 245-252 (2008).
  • Song YS., Frias, J., Martinez-Villaluenga, C., Vidal-Valverde, C., Gonzalez de Mejía, E . Inmunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products. Food Chemistry, 108, 571-581 (2008).
  • Peñas, E., Gómez, R., Frias, J., Vidal-Valverde, C. 2008. Application of high pressure treatment on alfalfa (Medicago sativa) and mung bean (Vigna radiata) seeds to enhance the microbiological safety of their sprouts. Food Control, 19: 698-705.
  • Martinez-Villaluenga C, Frias J, Gulewicz P, Gulewicz K, Vidal-Valverde C. Food safety evaluation of broccoli and radish sprouts. Food Chem Toxicol 46, 1635- 1644 (2008).
  • Martínez-Villaluenga C, Gulewicz P, Frias J, Gulewicz K, Vidal-Valverde C. Assessment of protein fraction of three varieties of Pisum sativum L. Effect of germination. Eur Food Res Technol 226, 1465-1478 (2008).
  • Martínez-Villaluenga C, Frias J, Vidal-Valverde C. Alpha-galactosides: antinutritional factors or functional ingredients? Cri Rev Food Sci Nutr 48, 301-316 (2008).
  • Fernandez-Orozco R, Frias J, Muñoz R, Zielinski H, Piskula MK, Kozlowska H, Vidal-Valverde C. Effect of fermentation conditions on the antioxidant capacity of Lupinus angustifolius cv. Zapaton. Eur Food Res Technol 227, 979-988 (2008).
  • Fernandez-Orozco R, Frias J, Zielinski H, Piskula MK, Kozlowska H, Vidal-Valverde C. 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. Food Chem 111, 622-630 (2008).
  • Zielinska D, Frias J, Piskuła MK, Kozłowska H, Zieliński H, Vidal-Valverde C. Evaluation of the antioxidant capacity of lupin sprouts germinated in the presence of selenium. Eur Food Res Technol 227, 1711-1720 (2008).
  • Wilson S, Martínez-Villaluenga C, de Mejía EG. Purification, thermal stability and antigenicity of the immunodominant soybean allergen P34 in soy cultivars, ingredients and products. J Food Sci 73, T106-T114 (2008).
  • Martínez-Villaluenga C, Cardelle-Cobas A, Corzo N, Olano A. Study of galactooligosaccharide composition in commercial fermented milks. J Food Comp Anal 21, 540-544 (2008).
  • Martínez-Villaluenga C, Bringe NA, Berhow M, González de Mejia E. ß-conglycinin embeds active peptides that inhibit lipid accumulation in 3T3-L1 adipocytes in vitro. J Agric Food Chem 56, 10533-10543 (2008).
  • Urbano G, López-Jurado M, Porres J, Frejnagel S, Gómez-Villalva E, Frias J, Vidal-Valverde C, Aranda P. Effect of treatment with alpha-galactosidase, tannase or cell wall degrading enzyme complex on the nutritive utilization and carbohydrates from pea (Pisum sativum L.) flour. J Sci Food Agric 87, 1356-1363 (2007).
  • Frias J, Martínez-Villaluenga C, Gulewicz P, Perez-Romero A, Pilarski R, Gulewicz K, Vidal-Valverde C. Biogenic amines and HL60 citotoxicity of alfalfa and fenugreek sprouts. Food Chem 105, 959-967 (2007).
  • Fernandez-Orozco R, Fria, J, Muñoz R, Zielinski H, Piskula MK, Kozlowska H, Vidal-Valverde C. Fermentation as a bio-process to obtain functional soybean flours. J Agric Food Chem 55, 8972-8979 (2007).
  • Doblado R, Frias J, Vidal-Valverde C. Changes in vitamin C and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. Carilla) induced by high-pressure process. Food Chem 101, 918-923 (2007).
  • Doblado R, Frias J, Vidal-Valverde C. Changes in vitamin C and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. Carilla) induced by high-pressure process. Food Chem 101, 918-923 (2007).
  • Torres A, Frias J, Granito M, Guerra M, Vidal-Valverde C. Chemical, biological and sensory evaluation of pasta products supplement alpha-galactoside free lupine flours. J Sci Food Agric 87, 74-81 (2007).
  • Torres A, Frias J, Granito M, Vidal-Valverde C. Germinated Cajanus cajan seeds as ingredients in pasta products. Chemical, biological and sensory evaluation. Food Chem 101, 202-211 (2007).
  • Blaszczak W, Doblado R, Frias J, Vidal-Valverde C, Fornal J. Microstructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment. Food Res Int 40, 415-423 (2007).
  • Martínez-Villaluenga C, Urbano G, Porres J., Frias, J, Vidal-Valverde C. Improvement in food intake and nutritive utilization of protein from L. albus var. multolupa protein isolates supplemented with ascorbic acid. Food Chem 103, 944-951 (2007).
  • Urbano G, Frejnagel S, Porres J, Aranda P, Gómez-Villalva E, Frias J, López-Jurado M. Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum L. Eur Food Res Technol 226, 105-111 (2007).
  • Martínez-Villaluenga C, Gomez R. Characterization of bifidobacteria as starters in fermented milk containing raffinose family oligosaccharides from lupin as prebiotic. Int Dairy J 17, 116-122 (2007).
  • Rodriguez, C., Frias, J., Vidal-Valverde, C., Hernandez, A. Total chemically available (free and intrachain) lysine and furosine in pea, bean, and lentil sprouts. J Agric Food Chem 55, 10275-10280 (2007).

PUBLICACIONES NO-SCI

  • Frias, J., Martínez-Villaluenga, C., Peñas, E.  (Eds). 2016. Fermented Foods in Health and Disease Prevention. Academic Press (Elsevier), San Diego, CA, USA. ISBN 978-0-12-802309-9
  • Martinez-Villaluenga, C., Peñas, E., Frias, J. 2016. Bioactive peptides in fermented foods: production and evidences for health and disease prevention. En: Fermented foods for health and disease prevention (Eds. J. Frias, C. Martinez-Villaluenga, E. Peñas). Elsevier Academic Press. San Diego, CA USA. ISBN: 0128025492, 9780128025499. pp. 23-47.
  • Peñas, E., Martinez-Villaluenga, C., Frias, J. 2016. Sauerkraut: Production, composition and health benefits. En: Fermented foods for health and disease prevention (Eds. J. Frias, C. Martinez-Villaluenga, E. Peñas). Elsevier Academic Press. San Diego, CA USA. ISBN: 0128025492, 9780128025499. pp. 557-576.
  • Frias, J., Peñas, E., Martinez-Villaluenga, C. 2016. Fermented pulses in nutrition and health promotion. En: Fermented foods for health and disease prevention. (Eds. J. Frias, C. Martinez-Villaluenga, E. Peñas). Elsevier Academic Press. San Diego, CA USA. ISBN: 0128025492, 9780128025499. pp. 385-416.
  • Gulewicz P, Martinez-Villaluenga C, Kasprowicz-Potocka M, Frias J. Non-nutritive compounds in Fabaceae family seeds and the improvement of their nutritional quality by traditional processing. Pol J Food Nutr Sci 64, 75-89 (2014). DOI: 10.2478/v10222-012-0098-9.
  • Martinez-Villaluenga C, Frias J. Production and bioactivity of oligosaccharides in plant foods. Wiley-Blackwell Publishing, IFT Press. Food Oligosaccharides: Production, Analysis and Bioactivity Ed. FJ Moreno, ML Sanz, 35-54 (2014) ISBN: 978-1-118-42649-4.
  • Peñas E, Martínez-Villaluenga C, Vidal-Valverde C, Zielinski H, Frias J. Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates. Pol J Food Nutr Sci 63, 5-10 (2013). DOI: 10.2478/v10222-012-0067-3.
  • Zielinski H, Frias J. The assay of thiamine in food. Royal Society of Chemistry Publishing. Food and Nutritional Components in Focus Nº 4: B Vitamins and folates. Ed. V. Preedy, 258-270 (2013) ISBN: 978-1-84973-369-4.
  • Peñas E, Martínez-Villaluenga C, Vidal-Valverde C, Zielinski H, Frias J. Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates Pol J Food Nutr Sci (2013, en prensa).
  • Gonzalez De Mejía E, Martínez-Villaluenga C, Fernández D, Urado D, Sato K. Bioavalability and safety of food peptides. CRC Press, Taylor & Francis Group. Food Proteins and Peptides. Chemistry, Functionality, Interactions, and Commercialization. Ed. NS Heptiarachchy, K Sato, MR Marshall, A Kannan, 297-330 (2012) ISBN: 978-1-4200-9341-4
  • Ornatowska A, Peñas E, Frias J, Vidal-Valverde C, Piskula M.K. Vitamins B1, B2, B6 in raw and processed buckwheat sprouts. Pol. J Food Nutr Sci 61, 1, 29 (2011).
  • Frias J, Peñas E, Szawara-Nowak D, Zielinski H, Vidal-Valverde C. Evaluation of vitamins B1 and B2, soluble proteins and phytic acid in buckwheat enhanced wheat bread. Pol J Food Nutr Sci 61, 1, 29-30 (2011).
  • Zielinska D, Frias J, Peñas E, Zielinski H, Gulewicz P, Vidal-Valverde C. Influence of conventional growing soils and Se-fertilization on vitamin C, total phenolics and antioxidant capacity of broccoli. Pol J Food Nutr Sci 61, 1, 32-33 (2011).
  • Frias J, Peñas E, Limón RI, Sidro B, Vidal-Valverde C. High hydrostatic pressure affects ascorbigen and vitamin C content of sauerkrauts during refrigeration. Pol J Food Nutr Sci 61, 1, 86-87 (2011).
  • Frias J, Peñas E, Martínez-Villaluenga C, Sanchez-Martínez M, Perez-Corona MT, Madrid Y, Cámara C, Vidal-Valverde C. Health-promoting compounds and biological activity in Se-enriched sauerkrauts. Pol J Food Nutr Sci 61, 1, 106-107 (2011).
  • Frias J, Peñas E, Martínez-Villaluenga C, Przygodzka M, Zielinski H, Vidal-Valverde C. Amino acid composition and protein quality indixes of traditional rye bread and ginger cake with different flour extraction rates. Pol J Food Nutr Sci 61, 1, 124-125 (2011).
  • Martínez-Villaluenga C, Torino MI, Frias J, Vidal-Valverde C. Effect of starte culture and fermentation time on anti-inflammatory properties of fermented soymilk. Pol J Food Nutr Sci 61, 1, 135 (2011).
  • Martínez-Villaluenga C, Gonzalez De Mejía E. Soy peptides and weight management. Wiley-Blackwell Publishing. Weight Control and Slimming Ingredients in Food Technology, Ed. S Cho, 135-152 (2010) ISBN: 978-0-8138-1323-3.
  • Martínez-Villaluenga C, Gonzalez De Mejia E. Soy protein for the metabolic syndrome. Wiley-Blackwell Publishing. Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals. Ed. Y Mine, E Li-Chan, B. Jiang, 67-86 (2010) ISBN: 978-0-8138-1311-0.
  • Giacomino S, Peñas E, Ferreyra V, Frias J, Pellegrino N, Apro N, Vidal-Valverde C, Sambucetti ME, Oliveira Carrión M. Estudio de la calidad nutricional de arveja (Pisum sativum L.) sometida a procesos de extrusión. Revista Chilena de Nutrición, 36, 478- 478 (2009).
  • Frias J, Gulewicz P, Martinez-Villaluenga C, Peñas E, Vidal-Valverde C. Sprouted garden cress enriched with Se. Springer. Book II of Proceedings of the EuroFoodChem XV. Food for the future. The contribution of Chemistry to Improvement of Food Quality, 269-272, (2009) ISBN: 978-87-993033-5-9.
  • Frias J, Giacomino S, Peñas E, Pellegrino N, Ferreyra V, Apro N, Oliveira Carrión M, Vidal-Valverde C. Effect of extrusion on the nutritional and non-nutritive compounds of Pisum sativum L. Springer. Book I of Proceedings of the EuroFoodChem XV. Food for the future. The contribution of Chemistry to Improvement of Food Quality, 35-39, (2009) ISBN: 978-87-993033-5-9
  • Zielinska D, Frias J, Peñas E, Valverde S, Vidal-Valverde, C. Voltametric and spectral characterization of ascorbigen and its determination in sauerkrauts from white cabbage. Book of Abstracts of the 4th Internation Symposium in Recent Advances in Food Analysis, 558 (2009) I SBN: 978-80-7080-726-2.
  • Urbano G, Porres JM, Frias J, Vidal-Valverde C. Nutritional value of lentils. Springer. Lentil: An ancient crop for modern times, Eds. SS Yadav, D McNeil, PC Stevenson, 47-93 (2007) ISBN 978-4020-6312-1.

PROYECTOS Y CONTRATOS

  • Valorización de cereales integrales para el desarrollo de alimentos de carácter inmunomodulador dirigidos a pacientes oncohematológicos (CEREALS4HEALTH). Investigadores Principales: Cristina Martínez Villaluenga y Juana Frias Arevalillo. 01/01/2018-31/12/2021.  Agencia Estatal Consejo Superior de Investigaciones Científicas – ITACyL – Hospital Universitario de Salamanca. Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad (Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016). MINECO-FEDER. AGL2017-83718-R
  • Analysis of alfa-galactosides in canned legumes. Contrato de apoyo tecnológico (Ref. nº 20180984). Entidad financiadora: Bonduelle SAS (Francia). Investigadora responsable: C. Martínez Villaluenga. Investigadores Participantes: Elena Peñas Pozo, Juana Frias Arevalillo y Cristina Martínez Villaluenga. Centro de Ejecución: ICTAN-CSIC. Duración: 29/01/2018-29/04/2018.
  • Desarrollo de harinas tecno-funcionales mejoradas para la elaboración de productos saludables. BIODOUGH. Investigadores Participantes: Elena Peñas Pozo, Juana Frias Arevalillo y Cristina Martínez Villaluenga. 01/07/2017-30/06/2021. Fondo Europeo Agrario de Desarrollo Rural (FEADER, RIS3)
  • Estrategias tecnológicas para la producción de una bebida de avena saludable apta para celíacos. Investigador Principal: Elena Peñas Pozo. 01/01/2016-31/12/2019. Agencia Estatal Consejo Superior de Investigaciones Científicas – Hospital Universitario Ramón y Cajal. Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad (Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016). MINECO-FEDER. AGL2015-67598-R
  • Estudio de generación de compuestos bioactivos durante la germinación de garbanzo pigmentado y sus cambios generados por medio de digestión in vitro. Convenio Internacional de I+D (Ref. nº 20175022). Entidad financiadora: Instituto Tecnológico y de Estudios Superiores de Monterrey (ITESM, Méjico). Investigadora responsable: Dra. C. Martínez Villaluenga. Centro de Ejecución: ICTAN-CSIC. Duración: 01/01/2017-30/12/2017.
  • Diseño y optimización de procesos tecnológicos para la obtención de ingredientes y alimentos funcionales a partir de leguminosas, pseudocereales y cereales. Investigador Principal: Elena Peñas Pozo. 01/12/2014-31/09/2018. Contrato Ramón y Cajal convocatoria 2013 (RYC2013-14354). MINECO-CSIC-FEDER
  • Desarrollo de harinas a partir de germinados de trigo y avena. Contrato de apoyo tecnológico entre el CSIC e ITACyL. Mayo 2016-Julio 2018.
  • Estudios sobre la capacidad antioxidante y contenido en antocianos en distintos cultivares de brócoli y col crespa. Contrato de apoyo tecnológico entre el CSIC e la empresa Bejo Zaden Ibérica, S.L. Octubre 2014-mayo 2016.
  • Elaboración de snacks de nueva generación incorporando algas y garrofín para mejorar los factores de riesgo del síndrome metabólico. Investigadores Participantes: Elena Peñas Pozo, Maria Juana Frias Arevalillo y Cristina Martínez Villaluenga. 01/01/2016-31/12/2018. INIA. MINECO-FEDER. RTA2014-00037-C02-01
  • Producción y validación de nuevos ingredientes multifuncionales en combinación con ejercicio físico para el control de síndrome metabólico. Investigadores Principales: Maria Juana Frias Arevalillo y Cristina Martínez Villaluenga. 01/01/2014-31/12/2017. Agencia Estatal Consejo Superior de Investigaciones Científicas – Universidad de Granada. Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad (Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016). MINECO-FEDER. AGL2013-43247-R
  • Estudios sobre la capacidad antioxidante y contenido en antocianos en distintos cultivares de brócoli y col crespa. Contrato de apoyo tecnológico entre la Agencia Estatal Consejo Superior de Investigaciones Científicas y la empresa Bejo Zaden Iberica, S.L. 2014-2016.
  • Unlocking potential of the Institute of Animal Reproduction and Food Research for reinforced ERA integration and regional development (REFRESH). Investigador Responsable: Prof. Mariusk K. Piskula (IAR&FR, Polonia). 2011-2014 (contract # 264103). Comisión Europea (7º Programa Marco – CSA_SA-FP7-REGPOT-2010-1).
  • Procesos tecnológicos para la obtención de extractos funcionales de leguminosas con actividad antihipertensiva. Investigador principal: M. Juana Frías Arevalillo. 01/01/2011-31/12/2014. Agencia Estatal Consejo Superior de Investigaciones Científicas – Universidad de Granada. MICINN. AGL2010-16310 (subprograma ALI).Estudio sobre la actividad inhibidora de la enzima convertidora de angiotensina en distintas muestras de pan. Investigador Principal: J. Frias. 01/07/2013-31/12/2013. Europastry S.A. Contrato nº 110102130035.
  • Estudios sobre la capacidad antioxidante en distintas variedades de brócoli. Contrato de apoyo tecnológico entre la agencia estatal consejo superior de investigaciones científicas y la empresa Bejo Zaden Iberica, S.L. 2012-2013.
  • Procesos tecnológicos para la obtención de extractos funcionales de leguminosas con actividad antihipertensiva. Investigador principal: M. Juana Frías Arevalillo. 01/01/2011-31/12/2013. Agencia Estatal CSIC-UGR. MICINN. AGL2010-16310 (subprograma ALI).
  • Optimización de procesos de fermentación para la obtención de coles con elevado contenido en ascorbígeno y actividad biológica. Efecto del almacenamiento. Investigador principal: Concepción Vidal Casero. 01/09/2007-30/04/2011. Agencia Estatal CSIC-UGR. MICINN. AGL2007-62044 (subprograma ALI).
  • Selección de parámetros como indicadores de calidad de vegetales deshidratados. Deshidratación convencional y por ultrasonidos. Investigador principal: Mar Villamiel Guerra. 01/09/2007-30/04/2011. Agencia Estatal CSIC. MICINN. AGL2007-63462 (subprograma ALI).

TESIS

  • Obtención de un ingrediente multifuncional a partir de lenteja mediante fermentación e hidrolisis enzimática a pH controlado dirigido al control del síndrome metabólico. Sara Bautista Expósito. 2018. Directoras: Cristina Martínez Villaluenga, Elena Peñas Pozo y Juana Frías Arevalillo. Tesis Doctoral. Universidad Complutense de Madrid, Facultad de Ciencias.
  • Efecto del cocinado y la digestión gastrointestinal de maca y mashua en la liberación de compuestos bioactivos con capacidad antioxidante e inhibidora de la digestión de carbohidratos. Beatriz Castro Meco. 2018. Directoras: Cristina Martínez Villaluenga y Elena Peñas Pozo. Máster Universitario en Nuevos Alimentos, Universidad Autónoma de Madrid, Facultad de Ciencias.
  • Optimización del proceso de germinación para la obtención de derivados saludables de avena. Raquel Martínez Peña. 2017.   Directoras: Elena Peñas Pozo, Cristina Martínez Villaluenga y Juana Frías Arevalillo.  Máster Universitario en Biología Vegetal Aplicada, Universidad Complutense de Madrid, Facultad de Ciencias Biológicas.
  • Estrategias tecnológicas para la producción de ingredientes multifuncionales dirigidos a la prevención del Síndrome Metabólico.
    Jorge Llanos Garrido. 2016.  Directoras: Elena Peñas Pozo Cristina Martínez Villaluenga y Juana Frías Arevalillo. Trabajo de Fin de Grado. Grado en Ciencias de la Alimentación de la Universidad Autónoma de Madrid, Facultad de Ciencias.
  • Producción de hidrolizados proteicos con propiedades antihipertensivas mediante proteólisis y altas presiones hidrostáticas. Patricia García Mora. 2016. Directoras: Cristina Martínez Villaluenga, Elena Peñas Pozo, Juana Frías Arevalillo. Tesis Doctoral. Universidad Autónoma de Madrid, Facultad de Ciencias.
  • Optimización de la germinación de variedades ecuatorianas de arroz integral para la obtención de alimentos con alto valor nutritivo y funcional. Patricio J. Cáceres Costales. 2015. Directoras: Juana Frías Arevalillo, Cristina Martínez Villaluenga, Lourdes Amigo Garrido. Tesis Doctoral. Universidad Autónoma de Madrid, Facultad de Ciencias.
  • Influencia de la variedad, fecha de recolección y tipo de cocinado sobre el contenido de compuestos fenólicos y actividad antioxidante de brócoli y col crespa. Cristian Mateo Elizalde. 2015. Elena Peñas, Cristina Martínez-Villaluenga y Juana Frias. Máster Universitario, Universidad Complutense de Madrid, Facultad de Ciencias Biológicas.
  • Obtención de alimentos e ingredientes con propiedades antihipertensivas a partir de leguminosas germinadas y fermentadas. Rocío Ivonne Limón Garduza. 2015. Juana Frias, Cristina Martínez-Villaluenga y Elena Peñas. Tesis Doctoral. Universidad Autónoma de Madrid, Facultad de Ciencias.
  • Optimización de las condiciones de fermentación líquida para la obtención de ingredientes funcionales derivados de lenteja. Sara Bautista Expósito. 2014. Elena Peñas, Cristina Martínez-Villaluenga y Juana Frias. Máster Universitario. Universidad Complutense de Madrid, Facultad de Ciencias.
  • Desarrollo de nuevos alimentos utilizando como ingredientes harinas funcionales de leguminosas obtenidas mediante procesos tecnológicos. Doctorando: Alexia Torres. 2007. Directores: Concepción Vidal Casero y M. Juana Frías Arevalillo. Universidad Autónoma de Madrid, Facultad de Ciencias

PATENTES

  • Procedimiento de germinación de semillas de arroz integral con un elevado contenido en gamma-orizanol. P201430115 y PCT/ES2015/070025. No licenciada.  2014. Patricio J. Cáceres, Cristina Martínez-Villaluenga, Elena Peñas, Lourdes Amigo y Juana Frias
  • Procedimiento de elaboración de leches fermentadas con elevado contenido en oligosacáridos prebióticos. 200800304. No licenciada. 2008. Cristina Martínez-Villaluenga, Angela Cardelle-Cobas, Mar Villamiel, Agustín Olano y Nieves Corzo.