Publications by the researcher in collaboration with MARINA VILLANUEVA BARRERO (9)

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

    Food Hydrocolloids, Vol. 155

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

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