2023 - Research.com Biology and Biochemistry in Spain Leader Award
Her primary areas of study are Food science, Germination, Botany, Antioxidant and Fermentation. Juana Frias has researched Food science in several fields, including Amino acid and Vigna. Her Germination study incorporates themes from Phytic acid, Vitamin, Vitamin C and Vitamin E.
Her Botany study combines topics in areas such as Fructose, Glycine and Horticulture. Her Antioxidant study is concerned with the larger field of Biochemistry. Juana Frias undertakes interdisciplinary study in the fields of Fermentation and Lactobacillus plantarum through her works.
Her main research concerns Food science, Germination, Antioxidant, Botany and Fermentation. Juana Frias interconnects Amino acid, Biochemistry and Legume in the investigation of issues within Food science. Her Biochemistry research is multidisciplinary, incorporating perspectives in Sativum and Chromatography.
Her biological study spans a wide range of topics, including Sprouting, Brown rice and Response surface methodology. Juana Frias focuses mostly in the field of Botany, narrowing it down to topics relating to Vitamin and, in certain cases, Thiamine. Her study looks at the intersection of Fermentation and topics like Vitamin C with Antioxidant capacity.
Her scientific interests lie mostly in Food science, Antioxidant, Germination, Fermentation and Enzyme. Her work carried out in the field of Food science brings together such families of science as Lipase, Response surface methodology and Thiamine. Her work on Polyphenol as part of general Antioxidant research is often related to Composition, thus linking different fields of science.
To a larger extent, Juana Frias studies Botany with the aim of understanding Germination. Juana Frias interconnects Betaxanthins, Ace inhibition and Starter in the investigation of issues within Fermentation. The Enzyme study combines topics in areas such as Trolox, Steaming, Intracellular, Phosphorylation and Gastrointestinal digestion.
Juana Frias spends much of her time researching Antioxidant, Food science, Germination, Response surface methodology and Botany. Her Antioxidant study combines topics in areas such as Inhibitory postsynaptic potential and Ferulic acid. Juana Frias studies Food science, focusing on Fermentation in particular.
Her Fermentation research focuses on Microbial enzymes and how it connects with Amino acid. While the research belongs to areas of Germination, Juana Frias spends her time largely on the problem of Sprouting, intersecting her research to questions surrounding Nutraceutical. Her biological study spans a wide range of topics, including Biological activity, Brown rice and Nutrient.
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Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa
Juana Frias;Martha L. Miranda;Rosa Doblado;Concepción Vidal-Valverde.
Food Chemistry (2005)
New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas
Concepción Vidal-Valverde;Juana Frias;Isabel Sierra;Inmaculada Blazquez.
European Food Research and Technology (2002)
The future of lupin as a protein crop in Europe
M. Mercedes Lucas;Frederick L. Stoddard;Paolo Annicchiarico;Juana Frias.
Frontiers in Plant Science (2015)
Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products
Y.-S. Song;J. Frias;C. Martinez-Villaluenga;C. Vidal-Valdeverde.
Food Chemistry (2008)
Effect of processing on some antinutritional factors of lentils
Concepcion Vidal-Valverde;Juana Frias;Isabel Estrella;Maria J. Gorospe.
Journal of Agricultural and Food Chemistry (1994)
Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation
Alexia Torres;Juana Frias;Marisela Granito;Concepción Vidal-Valverde.
Food Chemistry (2007)
Antioxidant and antihypertensive properties of liquid and solid state fermented lentils.
Maria Inés Torino;Rocío I. Limón;Cristina Martínez-Villaluenga;Sari Mäkinen.
Food Chemistry (2013)
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 Fernandez-Orozco;Juana Frias;Henryk Zielinski;Mariusz K. Piskula.
Food Chemistry (2008)
Alpha-Galactosides : Antinutritional Factors or Functional Ingrédients?
Cristina Martínez-Villaluenga;Juana Frias;Concepción Vidal-Valverde.
Critical Reviews in Food Science and Nutrition (2008)
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;Juana Frias.
Food Chemistry (2004)
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