Publications by authors named "A J Borderias"

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Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate.
Helena M Moreno, M Teresa Díaz, A Javier Borderías, Fátima Domínguez-Timón, Alejandro Varela

Plant Foods Hum Nutr· March 2022

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Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates.
Mercedes M Pedrosa, Alejandro Varela, Fátima Domínguez-Timón, Clara A Tovar, Helena M Moreno

Plant Foods Hum Nutr· December 2020

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Valorization of recurrently discarded fish species in trawler fisheries in North-West Spain.
M Blanco, F Domínguez-Timón, R I Pérez-Martín, J Fraguas, P Ramos-Ariza

J Food Sci Technol· November 2018

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Importance of salt and temperature in myosin polymerization during surimi gelation.
Ruth Núñez-Flores, Deysi Cando, A Javier Borderías, Helena M Moreno

Food Chem· January 2018

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Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties.
A Solari-Godiño, J Pérez-Jiménez, F Saura-Calixto, A J Borderías, H M Moreno

Food Res Int· December 2017

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