Cristina Martínez Villaluenga

• WANG, A. J. HERNANDEZ-ALVAREZ. F. M. GOYCOOLEA, C. MARTÍNEZ-VILLALUENGA*. (2024). A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions. Current Research in Food Science, 8, 1000684.

https://doi.org/10.1016/j.crfs.2024.100684.

• A. GUZMAN-ORTIZ, E. PEÑAS, J. FRIAS, J. CASTRO-ROSAS, C. MARTÍNEZ-VILLALUENGA*. (2024). How germination time affects protein hydrolysis during gastrointestinal digestion and generation of resistant bioactive peptides. Food Chemistry, 433, 137343.

https://doi.org/10.1016/j.foodchem.2023.137343

• L. M. PAUCAR-MENACHO, J.C. VASQUEZ-GUZMAN, W. D. SIMPALO-LOPEZ, W. E. CASTILLO-MARTINEZ, L., C. MARTÍNEZ VILLALUENGA*. (2023). Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential. 12(24), 4395.

https://doi.org/10.3390/foods12244395

• I. TOME-SANCHEZ, C. MARTINEZ-VILLALUENGA*, A.B. MARTIN-DIANA, D. RICO, I. JIMÉNEZ-PULIDO, J. FRIAS, V. P. DIA. (2023). Antioxidant, immunostimulatory and anticancer properties of hydrolyzed wheat bran mediated through macrophages stimulation. International Journal of Molecular Sciences, 24, 7436.

https://doi.org/10.3390/ijms24087436

• I. TOME-SANCHEZ, A.B. MARTIN-DIANA, E. PEÑAS, J. FRIAS, D. RICO, I. JIMÉNEZ-PULIDO, C. MARTÍNEZ-VILLALUENGA. (2021). Bioprocessed wheat ingredients: characterization, bioaccessibility of phenolic compounds and bioactivity during in vitro digestion. Frontiers in Plant Science, 12, 790898.

https://doi.org/10.3389/fpls.2021.790898

• S. BAUTISTA-EXPOSITO, A. VANDENBERG, E. PEÑAS, J. FRIAS, C. MARTÍNEZ-VILLALUENGA. (2021). Lentil and fava bean with contrasting germination kinetics: a focus on digestion of proteins and bioactivity of resistant peptides. Frontiers in Plant Science, 12, 754287.

https://doi.org/10.3389/fpls.2021.754287

• I-COOP 2023. Revalorisation of an agro-food by-product and indigenous microorganisms: design of differentiated dietary supplements for the prevention of metabolic syndrome.
  Referencia: COOPB23076
  Funding organization: CSIC.
  Participating entities: ICTAN-CSIC, Centro de Referencia para Lactobacilos (CERELA-CONYCET, Argentina), Universidad del Norte Santo Tomás de Aquino (UNSTA, Argentina), Universidad Nacional de Tucumán (UNT, Argentina), Universidad Nacional del Nordeste (UNNE, Argentina).
  PI: B. de Ancos. (ICTAN-CSIC).
  Duration: 01/01/2024 – 31/12/2025
• International Scientific, Technological, and Innovation Research Projects CNPQ Call No. 14/2023. Nano-flours from Peruvian beans and Amazonian yams for 3D printer applications in special diet products.
  Funding organization: Ministry of Science, Technology and Innovation (MCTI), National Council for Scientific and Technological Development (CNPQ) of Brazil.
  Participating entities: State University of Campinas (Brazil), Federal University of Amazonas (Brazil), Federal University of Western Pará (Brazil), University of San Francisco (Brazil), Federal Institute of Education, Science and Technology of Amazonas (Brazil), National Autonomous University of Tarma (UNAAT-Tarma, Peru), Technological University of Peru (UTP-Lima, Peru), ICTAN-CSIC (Madrid, Spain).
  PI: María Teresa Pedrosa Silva Clerici (Universidad Estatal de Campinas, Brasil).
  PI at ICTAN: C. Martínez-Villaluenga.
  Duration: 1/02/2024 – 28/03/2027
• I-COOP 2022. COOPB22027. Towards elucidating the nutritional and bioactive potential of traditional plant-based fermented food products from Ethiopia.
  Participating entities: ICTAN-CSIC, Ethiopian Public Health Institute (Ethiopia), Bahir Dar Institute of Technology (Ethiopia), Addis Ababa University (Ethiopia).
  Funding organization: CSIC.
  PI:  E. Peñas (ICTAN CSIC).
  Duration: 01/01/2023 – 31/12/2024
• Knowledge Generation Project 2022 (PID2022-138978OB-I00). Valorisation of oat pulp: transformation of by-products from the vegetable beverage production industry into safe, tasty and healthy gluten-free foods (OAT2RETURN).
  Funding organization: AEI/MCINN (Spain) and FEDER (EU).
  Participating entities: ICTAN-CSIC, Hospital Ramón y Cajal (Madrid), Aarhus University (Denmark).
  PIs: C. Martínez Villaluenga and E. Peñas (ICTAN-CSIC).
  Duration: 01/09/2022 – 30/08/2025
• Public Private Partnership Projects 2021 (CPP2021-008595). Obtaining healthy breads of high nutritional quality with vegetable matrices, microbial inoculums and innovative technological processes.
  Funding organization: AEI/MCINN (Spain) and FEDER (EU).
  Participating entities: Novapan S.L., Amaritta S.L, CSIC (IATA, IBFG, ICTAN, CIB).
  PI: Novapan S.L.
  Duration: 01/01/2023 – 31/12/2025
• Research networks – Call 2022 (RED2022-134237-T). Legume Research Network (RELEG).
  Funding Entity: MICINN/AEI (Spain).
  Participating entities: CSIC (IAS, MBG, ICTAN, INIA, EEZ), IFAPA, SERIDA, University of Lleida, University of Cordoba, University of Leon, Fundación General De La Universidad de Leon y de la Empresa, Centre de Recerca en Agrigenómica, University of Granada, University of Barcelona, University of the Basque Country.
  PI: Diego Rubiales, Institute of Sustainable Agriculture (IAS-CSIC).
  Duration: 1/02/2024 – 28/03/2027
• COST action CA20128 (Ref. OC-2020-1-24888). Promoting Innovation of fermented foods (PIMENTO).
  Funding organization: European Union.
  Chair: Christophe Chassard (INRAE, Francia).
  co-chair: J. Frias (ICTAN-CSIC).
  Duration: 8/11/2021 – 07/11/2025