Argitalpenak (150) Ikertzaileren baten partaidetza izan duten argitalpenak

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2025

  1. Brewing with Whole Wheat Bread to Produce Different Beer Styles

    Foods, Vol. 14, Núm. 10

  2. Change of environmental beliefs of university students through a service-learning project

    Culture and Education, Cultura y Educación, Vol. 37, Núm. 1, pp. 160-186

  3. High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

    Food Hydrocolloids, Vol. 159

  4. Molecular and structural changes in starch and proteins induced by microwave treatment and their effect on pasting properties. A study on amaranth, buckwheat, quinoa, and sorghum in grain and flour form

    International Journal of Biological Macromolecules, Vol. 318

  5. Molecular modifications in cereal and tuber starches induced by microwave treatment: A comprehensive analysis using asymmetric flow field-flow fractionation

    International Journal of Biological Macromolecules, Vol. 316

  6. Physico-chemical and nutritional properties of breadfruit pulp and peel flours: Insights into starch molecular characteristics and their impact on starch digestibility

    International Journal of Biological Macromolecules, Vol. 305

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

    Food Hydrocolloids, Vol. 150

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

    Food Hydrocolloids, Vol. 155

  5. Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread

    Food Hydrocolloids, Vol. 150

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

    Foods, Vol. 13, Núm. 4

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

    Foods, Vol. 13, Núm. 1

  8. 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