Publicaciones (263) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

    Foods, Vol. 13, Núm. 6

  2. Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread

    Food Hydrocolloids, Vol. 149

  3. Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours

    Food Hydrocolloids, Vol. 150

  4. Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread

    Food Hydrocolloids, Vol. 150

  5. Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain

    Foods, Vol. 13, Núm. 4

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

    Foods, Vol. 13, Núm. 1

2023

  1. Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

    Foods, Vol. 12, Núm. 23

  2. Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour

    Food Hydrocolloids, Vol. 137

  3. Can Citrus Fiber Improve the Quality of Gluten-Free Breads?

    Foods, Vol. 12, Núm. 7

  4. Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

    Foods, Vol. 12, Núm. 6

  5. Development of a fermented plant-based beverage from discarded bread flour

    LWT, Vol. 182

  6. Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato (Plectranthus edulis) Starch

    Molecules, Vol. 28, Núm. 21

  7. Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification

    Foods, Vol. 12, Núm. 20

  8. Enrichment of Cakes and Cookies with Pulse Flours. A Review

    Food Reviews International, Vol. 39, Núm. 5, pp. 2895-2913

  9. Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (Coccinia abyssinica (Lam.) Cogn.) Cultivars

    Gels, Vol. 9, Núm. 8

  10. Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours

    Foods, Vol. 12, Núm. 3

  11. Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

    Foods, Vol. 12, Núm. 12

  12. Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour

    Molecules, Vol. 28, Núm. 5

  13. Microbial characterization of discarded breads

    LWT, Vol. 173

  14. Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours

    Foods, Vol. 12, Núm. 7