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Yolanda Aguilera
Researcher at Autonomous University of Madrid
Publications - 59
Citations - 2326
Yolanda Aguilera is an academic researcher from Autonomous University of Madrid. The author has contributed to research in topics: Chemistry & Antioxidant. The author has an hindex of 24, co-authored 47 publications receiving 1681 citations. Previous affiliations of Yolanda Aguilera include Spanish National Research Council & University of Illinois at Urbana–Champaign.
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Characterization of industrial onion wastes (Allium cepa L.): dietary fibre and bioactive compounds.
Vanesa Benítez,Esperanza Mollá,María A. Martín-Cabrejas,Yolanda Aguilera,Francisco J. López-Andréu,Katherine Cools,Leon A. Terry,Rosa M. Esteban +7 more
TL;DR: The results showed that brown skin and top–bottom could be potentially used as functional ingredient rich in dietary fibre, mainly in insoluble fraction, and in total phenolics and flavonoids, with high antioxidant activity.
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The impact of dehydration process on antinutrients and protein digestibility of some legume flours
María A. Martín-Cabrejas,Yolanda Aguilera,Mercedes M. Pedrosa,Carmen Cuadrado,Teresa Hernández,Soledad Díaz,Rosa M. Esteban +6 more
TL;DR: In this paper, the effects of soaking, cooking and industrial dehydration treatments on antinutrient factors and also on protein digestibility in legume flours (chickpea, lentil and bean).
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Starch, functional properties, and microstructural characteristics in chickpea and lentil as affected by thermal processing.
TL;DR: The obtained cooked and dehydrated legume flours could be considered as functional ingredients for food formulation, and emulsifying activity and foam capacity exhibited reductions as a result of cooking and industrial dehydration processing.
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Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)
Montserrat Dueñas,Thaise Rachel Sarmento,Yolanda Aguilera,Vanesa Benítez,Esperanza Mollá,Rosa M. Esteban,María A. Martín-Cabrejas +6 more
TL;DR: In this article, the impact of cooking and germination on dietary fiber and phenolic compound composition was studied in beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.).
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Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes
Vanesa Benítez,Sara Cantera,Yolanda Aguilera,Esperanza Mollá,Rosa M. Esteban,María F. Díaz,María A. Martín-Cabrejas +6 more
TL;DR: Germination provides non-conventional legume flours with higher nutritional quality and better physicochemical properties than the raw flours, and promotes a significant decrease of resistant starch along with an increase of available starch percentage.