PEDRO ANTONIO
CABALLERO CALVO

PROFESORES TITULARES DE UNIVERSIDAD

Foto de PEDRO ANTONIO

Foto de AINHOA

AINHOA
VICENTE FERNANDEZ

Investigadora en el periodo 2020-2024

Publicaciones en las que colabora con AINHOA VICENTE FERNANDEZ (5)

2025

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

Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
Food Hydrocolloids, Vol. 149
Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread
Food Hydrocolloids, Vol. 155

2023

Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour
Food Hydrocolloids, Vol. 137
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