Publicaciones (25) Publicaciones de JOANA PICO CARBAJO

2021

  1. The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures

    Food Hydrocolloids, Vol. 112

2020

  1. Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making

    Food Chemistry, Vol. 317

2019

  1. Bakery products

    Food Aroma Evolution: During Food Processing, Cooking, and Aging (CRC Press), pp. 415-437

  2. Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled: In vitro digestion/Caco-2 cell intestinal model

    Food and Function, Vol. 10, Núm. 10, pp. 6300-6311

  3. Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

    Journal of Cereal Science, Vol. 86, pp. 92-101

  4. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility

    Food Chemistry, Vol. 297

  5. Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

    European Food Research and Technology, Vol. 245, Núm. 8, pp. 1755-1766

  6. Unraveling the inhibition of intestinal glucose transport by dietary phenolics: A review

    Current Pharmaceutical Design, Vol. 25, Núm. 32, pp. 3418-3433

2018

  1. Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

    Food Research International, Vol. 106, pp. 686-695

  2. Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR- ToF-MS and fast-GC-PTR-ToF-MS

    Journal of Mass Spectrometry, Vol. 53, Núm. 9, pp. 893-902

  3. Analytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumb

    Journal of Separation Science, Vol. 41, Núm. 20, pp. 3902-3909

  4. Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF

    Food Chemistry, Vol. 267, pp. 303-312

  5. Extruded flour improves batter pick-up, coating crispness and aroma profile

    Food Chemistry, Vol. 260, pp. 106-114

2017

  1. Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS

    Journal of Cereal Science, Vol. 76, pp. 280-288

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

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

  3. Impact of frozen storage time on the volatile profile of wheat bread crumb

    Food Chemistry, Vol. 232, pp. 185-190

  4. Influence of different flours and starches on gluten-free bread aroma

    Journal of Food Science and Technology, Vol. 54, Núm. 6, pp. 1433-1441

  5. Inhibition of fermentation evolution in bread doughs for aroma analyses

    Flavour and Fragrance Journal, Vol. 32, Núm. 6, pp. 461-469

2016

  1. An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb

    Food Chemistry, Vol. 206, pp. 110-118

  2. Analytical methods for volatile compounds in wheat bread

    Journal of Chromatography A, Vol. 1428, pp. 55-71