Publicacions en què col·labora amb MARINA VILLANUEVA BARRERO (43)

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

    Food Hydrocolloids, Vol. 150

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

    Food Hydrocolloids, Vol. 155

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

    Food Hydrocolloids, Vol. 150

  5. 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. 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

  4. Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour

    Molecules, Vol. 28, Núm. 5

  5. 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

  6. Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties

    International Journal of Biological Macromolecules, Vol. 253

  7. Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties

    Current Research in Food Science, Vol. 6

  8. Physical modification caused by acoustic cavitation improves rice flour bread-making performance

    LWT, Vol. 183

  9. Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties

    LWT, Vol. 174

  10. 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

2022

  1. Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments

    International Journal of Biological Macromolecules, Vol. 222, pp. 1768-1777

  2. Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads

    Foods, Vol. 11, Núm. 7

  3. Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments

    Food Hydrocolloids, Vol. 124

  4. Rheological properties of gluten-free bread doughs and their modification: improve bread quality

    Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition (Elsevier), pp. 479-519