Publicaciones en colaboración con investigadores/as de Universidad de Valladolid (134)

2024

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

    Foods, Vol. 13, Núm. 6

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

    Foods, Vol. 12, Núm. 7

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

    LWT, Vol. 182

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

    Foods, Vol. 12, Núm. 20

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

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

  6. Microbial characterization of discarded breads

    LWT, Vol. 173

  7. Redistribution of surplus bread particles into the food supply chain

    LWT, Vol. 173

2022

  1. Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver

    Foods, Vol. 11, Núm. 9

  2. Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads

    Foods, Vol. 11, Núm. 12

  3. Effects of adding chickpea and chestnut flours to layer cakes

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 4840-4846

  4. Effects of particle size in wasted bread flour properties

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 4782-4791

  5. Gluten-free bakery products: Ingredients and processes

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 189-238

  6. Non-traditional ingredients and processes for the development of grain-based foods

    International Journal of Food Science and Technology

  7. Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High‐Glucose Slurry from Bread Waste

    Foods, Vol. 11, Núm. 12

  8. Wasted bread flour as a novel ingredient in cake making

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 4754-4762

2021

  1. Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 27, Núm. 8, pp. 693-701

  2. Can cassava improve the quality of gluten free breads?

    LWT, Vol. 149

  3. Chickpea and chestnut flours as non-gluten alternatives in cookies

    Foods, Vol. 10, Núm. 5

  4. Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

    LWT, Vol. 135