Publications in collaboration with researchers from Universidad de Valladolid (23)

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

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

2015

  1. Consolidación del equipo interdisciplinar de trabajo orientado a desarrollar un proceso de enseñanza-aprendizaje en materia de nutrición e innovación de alimentos.

    Proyecto de innovación docente de la Universidad de Valladolid (UVa) de los años 2013-2014 y 2014-2015 (Universidad de Valladolid), pp. 343-344

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

2010

  1. Effect of fibre size on the quality of fibre-enriched layer cakes

    LWT - Food Science and Technology, Vol. 43, Núm. 1, pp. 33-38

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

2006

  1. A better control of beer properties by predicting acidity of hop iso-α-acids

    Trends in Food Science and Technology

2005

  1. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour

    Journal of Cereal Science, Vol. 42, Núm. 1, pp. 93-100

  2. Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat

    Cereal Chemistry, Vol. 82, Núm. 4, pp. 425-430