Instituto de Agroquímica y Tecnología de los Alimentos -ko ikertzaileekin lankidetzan egindako argitalpenak (43)

2024

  1. Carvacrol Encapsulation in Chitosan–Carboxymethylcellulose–Alginate Nanocarriers for Postharvest Tomato Protection

    International Journal of Molecular Sciences, Vol. 25, Núm. 2

  2. From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges

    Plants, Vol. 13, Núm. 4

  3. Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activities

    npj Biofilms and Microbiomes, Vol. 10, Núm. 1

2023

  1. Environmental Consequences of Shelf Life Extension: Conventional versus Active Packaging for Fresh-Cut Salads

    Agronomy, Vol. 13, Núm. 11

2021

  1. Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

    LWT, Vol. 135

2020

  1. Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration

    LWT, Vol. 117

  2. Rapid Selective Detection of Potentially Infectious Porcine Epidemic Diarrhea Coronavirus Exposed to Heat Treatments Using Viability RT-qPCR

    Frontiers in Microbiology, Vol. 11

  3. Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours

    Food and Bioprocess Technology, Vol. 13, Núm. 3, pp. 475-487

2019

  1. #EUROmicroMOOC: using Twitter to share trends in Microbiology worldwide

    FEMS microbiology letters, Vol. 366, Núm. 11

  2. Evaluation of starch-protein interactions as a function of pH

    Foods, Vol. 8, Núm. 5

  3. Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity

    Starch/Staerke, Vol. 71, Núm. 3-4

2018

  1. Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

    LWT, Vol. 96, pp. 446-454

  2. Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer

    Carbohydrate Polymers, Vol. 200, pp. 543-551

2017

  1. Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

    International Journal of Biological Macromolecules, Vol. 101, pp. 326-333

2016

  1. Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality

    Food Chemistry, Vol. 199, pp. 287-295

2015

  1. Acidification of protein-enriched rice starch doughs: effects on breadmaking

    European Food Research and Technology, Vol. 240, Núm. 4, pp. 783-794

  2. Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

    Food and Bioprocess Technology, Vol. 8, Núm. 6, pp. 1330-1335

  3. Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

    European Food Research and Technology, Vol. 241, Núm. 4, pp. 469-478

  4. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

    Carbohydrate Polymers, Vol. 115, pp. 260-268

  5. Influence of wheat flour subjected to different extrusion conditions on the rheological behaviour and thermal properties of batter systems for coating

    LWT - Food Science and Technology, Vol. 64, Núm. 2, pp. 1309-1314