Publicacións (15) Publicacións de ANGELA GARCIA SOLAESA

2022

  1. Health-Related Quality of Life in Spanish Schoolchildren and Its Association with the Fitness Status and Adherence to the Mediterranean Diet

    Nutrients, Vol. 14, Núm. 11

  2. 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

2021

  1. Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour

    LWT, Vol. 141

  2. Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

    Food Hydrocolloids, Vol. 113

2020

  1. Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide

    Foods, Vol. 9, Núm. 5

  2. Nutrición e inmunología

    Universidad Católica de Avila

  3. Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions

    Food Hydrocolloids, Vol. 105

  4. Toxicología de los alimentos

    Universidad Católica de Avila

2019

  1. Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties

    Food and Bioprocess Technology, Vol. 12, Núm. 9, pp. 1593-1602

  2. Green determination of brominated flame retardants and organochloride pollutants in fish oils by vortex assisted liquid-liquid microextraction and gas chromatography-tandem mass spectrometry

    Talanta, Vol. 195, pp. 251-257

  3. 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

  4. 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. Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

    Innovative Food Science and Emerging Technologies, Vol. 47, pp. 71-80

  2. Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples

    Journal of Food Engineering, Vol. 221, pp. 141-150

  3. Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst

    LWT, Vol. 96, pp. 228-235