INSTITUTO DE BIOECONOMÍA

Instituto

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Ana Belén
Martín Diana

Publicaciones en las que colabora con Ana Belén Martín Diana (7)

2025

High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time
Food Hydrocolloids, Vol. 159

2024

The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review
Foods, Vol. 13, Núm. 1

2023

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

Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
Journal of Cereal Science, Vol. 105

2020

Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient
Foods, Vol. 9, Núm. 6

2019

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours
Heliyon, Vol. 5, Núm. 10
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