Publicaciones en colaboración con investigadores/as de Instituto Tecnológico Agrario de Castilla y León (9)

2025

  1. High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

    Food Hydrocolloids, Vol. 159

2024

  1. From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges

    Plants, Vol. 13, Núm. 4

  2. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

    Foods, Vol. 13, Núm. 1

2023

  1. Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread

    Foods, Vol. 12, Núm. 14

2022

  1. Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

    Journal of Cereal Science, Vol. 105

2020

  1. Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient

    Foods, Vol. 9, Núm. 6

2019

  1. Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

    Heliyon, Vol. 5, Núm. 10

  2. Tratamiento de granos de cereales y pseudocereales con tecnologías emergentes como estrategia para la mejora de la calidad y el valor nutricional de productos sin gluten

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2009

  1. Evolución de la calidad panadera de variedades de trigo cultivadas en España

    Spanish Journal of Agricultural Research, Vol. 7, Núm. 3, pp. 585-595