Publicaciones en colaboración con investigadores/as de Universidad de Valladolid (79)

2025

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

    Food Hydrocolloids, Vol. 150

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

    Food Hydrocolloids, Vol. 155

  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

  7. Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains

    Foods, Vol. 13, Núm. 15

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. 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

  3. 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

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

    Gels, Vol. 9, Núm. 8

  5. 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

  6. 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

  7. 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

  8. 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

  9. Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties

    International Journal of Biological Macromolecules, Vol. 253

  10. Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties

    Current Research in Food Science, Vol. 6

  11. Physical modification caused by acoustic cavitation improves rice flour bread-making performance

    LWT, Vol. 183

  12. Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro– Food Industry

    Bionatura, Vol. 8, Núm. 3