GRAZIELLE NATHIA NEVES-rekin lankidetzan egindako argitalpenak (9)

2024

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

    Food Hydrocolloids, Vol. 150

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

    Food Hydrocolloids, Vol. 150

  3. Optimization of the subcritical water treatment from sunflower by-product for producing protein and sugar extracts

    Biomass Conversion and Biorefinery, Vol. 14, Núm. 2, pp. 1637-1650

  4. Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain

    Foods, Vol. 13, Núm. 4

2023

  1. 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

  2. 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

  3. 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

  4. 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

2021

  1. Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity

    Food and Bioproducts Processing, Vol. 125, pp. 57-67