Enantioselective synthesis of tungsten trimetallic cluster chalcogenides von Guillamón, Eva M., Blasco, Marta, Llusar, Rosa

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Base-Free Catalytic Hydrogen Production from Formic Acid Mediated by a Cubane-Type Mo3S4 Cluster Hydride von Guillamón, Eva, Sorribes, Iván, Safont, Vicent S., Algarra, Andrés G., Fernández-Trujillo, M. Jesús, Pedrajas, Elena, Llusar, Rosa, Basallote, Manuel G.

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Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review von Pedrosa, Mercedes M, Guillamón, Eva, Arribas, Claudia

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Spin-Crossing in the (Z)‑Selective Alkyne Semihydrogenation Mechanism Catalyzed by Mo3S4 Clusters: A Density Functional Theory Exploration von Gutiérrez-Blanco, María, Algarra, Andrés G., Guillamón, Eva, Fernández-Trujillo, M. Jesús, Oliva, Mónica, Basallote, Manuel G., Llusar, Rosa, Safont, Vicent S.

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Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages von Moro, Carlos, Palacios, Irene, Lozano, Miguel, D’Arrigo, Matilde, Guillamón, Eva, Villares, Ana, Martínez, José A., García-Lafuente, Ana

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Cuboidal Mo3S4 Clusters as a Platform for Exploring Catalysis: A Three-Center Sulfur Mechanism for Alkyne Semihydrogenation von Algarra, Andrés G, Guillamón, Eva, Andrés, Juan, Fernández-Trujillo, M. Jesús, Pedrajas, Elena, Pino-Chamorro, Jose Ángel, Llusar, Rosa, Basallote, Manuel G

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Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean von Arribas, Claudia, Cabellos, Blanca, Cuadrado, Carmen, Guillamón, Eva, Pedrosa, Mercedes M.

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The trypsin inhibitors present in seed of different grain legume species and cultivar von Guillamón, Eva, Pedrosa, Mercedes M., Burbano, Carmen, Cuadrado, Carmen, Sánchez, María de Cortes, Muzquiz, Mercedes

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The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends von Arribas, Claudia, Cabellos, Blanca, Cuadrado, Carmen, Guillamón, Eva, Pedrosa, Mercedes M.

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Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process von Villares, Ana, Rostagno, Mauricio A, García-Lafuente, Ana, Guillamón, Eva, Martínez, J. Alfredo

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Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit von Arribas, Claudia, Cabellos, Blanca, Cuadrado, Carmen, Guillamón, Eva, Pedrosa, Mercedes M

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Spatiotemporal monitoring of selected pathogens in Iberian ibex (Capra pyrenaica) von Gómez‐Guillamón, Félix, Díaz‐Cao, José M., Camacho‐Sillero, Leonor, Cano‐Terriza, David, Alcaide, Eva M., Cabezón, Óscar, Arenas, Antonio, García‐Bocanegra, Ignacio

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Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours von Arribas, Claudia, Cabellos, Blanca, Cuadrado, Carmen, Guillamón, Eva, M Pedrosa, Mercedes

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Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours von Sanchiz, Africa, Pedrosa, Mercedes M., Guillamón, Eva, Arribas, Claudia, Cabellos, Blanca, Linacero, Rosario, Cuadrado, Carmen

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Bioactive compounds in legumes: pronutritive and antinutritive actions. Implications for nutrition and health von Muzquiz, Mercedes, Varela, Alejandro, Burbano, Carmen, Cuadrado, Carmen, Guillamón, Eva, Pedrosa, Mercedes M

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Chiral [Mo3S4H3(diphosphine)3]+ Hydrido Clusters and Study of the Effect of the Metal Atom on the Kinetics of the Acid-Assisted Substitution of the Coordinated Hydride: Mo vs W von Algarra, Andrés G, Basallote, Manuel G, Fernández-Trujillo, M. Jesús, Feliz, Marta, Guillamón, Eva, Llusar, Rosa, Sorribes, Ivan, Vicent, Cristian

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Spin-Crossing in the ( Z )-Selective Alkyne Semihydrogenation Mechanism Catalyzed by Mo 3 S 4 Clusters: A Density Functional Theory Exploration von Gutiérrez-Blanco, María, Algarra, Andrés G, Guillamón, Eva, Fernández-Trujillo, M Jesús, Oliva, Mónica, Basallote, Manuel G, Llusar, Rosa, Safont, Vicent S

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Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour von Arribas, Claudia, Cabellos, Blanca, Guillamón, Eva, Pedrosa, Mercedes M

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In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans von García-Lafuente, Ana, Moro, Carlos, Manchón, Noelia, Gonzalo-Ruiz, Alicia, Villares, Ana, Guillamón, Eva, Rostagno, Mauricio, Mateo-Vivaracho, Laura

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Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity von Arribas, Claudia, Pereira, Eliana, Barros, Lillian, Alves, Maria José, Calhelha, Ricardo C., Guillamón, Eva, Pedrosa, Mercedes M., Ferreira, Isabel C.F.R.

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