Publicaciones en colaboración con investigadores/as de Purdue University (12)

2019

  1. Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

    Food Chemistry, Vol. 274, pp. 664-671

2018

  1. Corrigendum to “Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust” [Food Chem. 239 (2018) 295–303](S0308814617311020)(10.1016/j.foodchem.2017.06.122)

    Food Chemistry

  2. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

    Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 13, pp. 2119-2135

  3. Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust

    Food Chemistry, Vol. 239, pp. 295-303

  4. Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage

    Journal of Food Engineering, Vol. 238, pp. 134-140

2017

  1. Biophysical features of cereal endosperm that decrease starch digestibility

    Carbohydrate Polymers, Vol. 165, pp. 180-188

  2. 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

  3. Evolution of volatile compounds in gluten-free bread: From dough to crumb

    Food Chemistry, Vol. 227, pp. 179-186

  4. Insight of the α-amylase family of enzymes Endo- and Exo-Acting α, 1-4 Hydrolases

    Microbial Enzyme Technology in Food Applications (CRC Press), pp. 21-45

  5. Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

    Food Chemistry, Vol. 219, pp. 240-248

  6. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

    Plant Foods for Human Nutrition, Vol. 72, Núm. 4, pp. 365-371

  7. Starch-active debranching and α-glucanotransferase enzymes

    Microbial Enzyme Technology in Food Applications (CRC Press), pp. 46-68