MARIONA MARTINEZ SUBIRA-rekin lankidetzan egindako argitalpenak (17)

2021

  1. Accumulation of bioactive compounds in food barley grains under two contrasting temperature

    Accumulation of bioactive compounds in food barley grains under two contrasting temperature

  2. Bioactive composition of whole food barleys grains and their perling fractions

    Bioactive composition of whole food barleys grains and their perling fractions

  3. Bioactive compounds and antioxidant capacity in pearling fractions of hulled, partially hull-less and hull-less food barley genotypes

    Foods, Vol. 10, Núm. 3

  4. Comparative analyses of alternative biscuits made with purple barley flours and fractions

    Comparative analyses of alternative biscuits made with purple barley flours and fractions

  5. Data_from_Martinez-Subira_et_al_2020_LWT_Food_Sci_Technol_131.tab

    Data_from_Martinez-Subira_et_al_2020_LWT_Food_Sci_Technol_131.tab

  6. Data_from_Martinez-Subira_et_al_2021_JSFA_2021_10.xlxs.tab

    Data_from_Martinez-Subira_et_al_2021_JSFA_2021_10.xlxs.tab

  7. Data_from_Martinez-Subira_et_al_2021_Plants_2021_10.tab

    Data_from_Martinez-Subira_et_al_2021_Plants_2021_10.tab

  8. Differential accumulation of bioactive compounds as a result to post‐anthesis thermal stress in field‐grown barley

    Differential accumulation of bioactive compounds as a result to post‐anthesis thermal stress in field‐grown barley

  9. Impact of rising temperature in the deposition patterns of bioactive compounds in field grown food barley grains

    Plants, Vol. 10, Núm. 3, pp. 1-17

  10. Martinez-Subira_et_al_2021_Foods_2021_10.tab

    Martinez-Subira_et_al_2021_Foods_2021_10.tab

  11. Post-anthesis thermal stress induces differential accumulation of bioactive compounds in field-grown barley

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 15, pp. 6496-6504

  12. Readme JSFA.txt

    Readme JSFA.txt

  13. Readme.txt

    Readme.txt

  14. Readme.txt

    Readme.txt

  15. readme.txt

    readme.txt

2020

  1. Purple, high β-glucan, hulless barley as valuable ingredient for functional food

    LWT, Vol. 131

2018

  1. Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production

    Food Chemistry, Vol. 245, pp. 61-70