Publicaciones en las que colabora con Pedro Antonio Caballero Calvo (34)

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

  2. The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics

    Food Hydrocolloids, Vol. 159

2024

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

    Food Hydrocolloids, Vol. 149

  2. Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread

    Food Hydrocolloids, Vol. 155

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

    Foods, Vol. 13, Núm. 4

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

    Foods, Vol. 13, Núm. 1

2023

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

    Food Hydrocolloids, Vol. 137

  2. 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

  3. 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. Potencial de la harina de alpiste como ingrediente de alto valor nutricional para el desarrollo de alimentos sin gluten

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

  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

2018

  1. Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs

    Food Hydrocolloids, Vol. 79, pp. 382-390

2017

  1. Enriquecimiento de pan sin gluten mediante cascarilla de trigo sarraceno

    La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]

2012

  1. High insoluble fibre content increases in vitro starch digestibility in partially baked breads

    International Journal of Food Sciences and Nutrition, Vol. 63, Núm. 8, pp. 971-977

2011

  1. Rheological study of layer cake batters made with soybean protein isolate and different starch sources

    Journal of Food Engineering, Vol. 102, Núm. 3, pp. 272-277

  2. Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

    Journal of Cereal Science, Vol. 53, Núm. 1, pp. 97-103

2008

  1. Effect of fermentation conditions on bread staling kinetics

    European Food Research and Technology, Vol. 226, Núm. 6, pp. 1379-1387

2007

  1. 2-Acetyl-1,3-cyclopentanedione-oxovanadium(IV) complexes. Acidity and implications for gastrointestinal absorption

    Food and Chemical Toxicology, Vol. 45, Núm. 2, pp. 322-327