Publicaciones en colaboración con investigadores/as de Purdue University (20)

2024

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

    Foods, Vol. 13, Núm. 4

2023

  1. 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

  2. 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

2022

  1. Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking

    Innovative Food Science and Emerging Technologies, Vol. 77

2021

  1. Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)

    Food Hydrocolloids, Vol. 113

2020

  1. Molecular and physical characterization of octenyl succinic anhydride-modified starches with potential applications in pharmaceutics

    International Journal of Pharmaceutics, Vol. 579

  2. On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility

    Carbohydrate Polymers, Vol. 246

2019

  1. Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

    Food Chemistry, Vol. 274, pp. 664-671

  2. Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity

    Carbohydrate Polymers, Vol. 215, pp. 198-206

2018

  1. Corrigendum to “Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust” [Food Chem. 239 (2018) 295–303](S0308814617311020)(10.1016/j.foodchem.2017.06.122)

    Food Chemistry

  2. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

    Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 13, pp. 2119-2135

  3. Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust

    Food Chemistry, Vol. 239, pp. 295-303

  4. Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage

    Journal of Food Engineering, Vol. 238, pp. 134-140

2017

  1. Biophysical features of cereal endosperm that decrease starch digestibility

    Carbohydrate Polymers, Vol. 165, pp. 180-188

  2. Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

    International Journal of Biological Macromolecules, Vol. 101, pp. 326-333

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

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

  4. Insight of the α-amylase family of enzymes Endo- and Exo-Acting α, 1-4 Hydrolases

    Microbial Enzyme Technology in Food Applications (CRC Press), pp. 21-45

  5. Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

    Food Chemistry, Vol. 219, pp. 240-248

  6. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

    Plant Foods for Human Nutrition, Vol. 72, Núm. 4, pp. 365-371

  7. Starch-active debranching and α-glucanotransferase enzymes

    Microbial Enzyme Technology in Food Applications (CRC Press), pp. 46-68