Publicaciones en las que colabora con Sandra Pérez Quirce (13)

2022

  1. Effect of rice flour ultrafine particle size on β-glucanase inactivation by microwave treatments and pasting properties in treated flours

    Bionatura, Vol. 7, Núm. 3

  2. Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads

    Foods, Vol. 11, Núm. 7

  3. Rheological properties of gluten-free bread doughs and their modification: improve bread quality

    Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition (Elsevier), pp. 479-519

2018

  1. Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

    LWT, Vol. 96, pp. 446-454

  2. Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs

    Food Hydrocolloids, Vol. 79, pp. 382-390

2017

  1. Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads

    Food and Bioprocess Technology, Vol. 10, Núm. 8, pp. 1412-1421

  2. Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

    LWT - Food Science and Technology, Vol. 82, pp. 446-453

  3. Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality

    Advances in Food Rheology and Its Applications (Elsevier Inc.), pp. 297-334

2016

  1. Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour

    Food and Bioprocess Technology, Vol. 9, Núm. 9, pp. 1562-1573

2015

  1. Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics

    Food Hydrocolloids, Vol. 48, pp. 197-207

  2. Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

    Journal of Cereal Science, Vol. 64, pp. 139-146

2014

  1. Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads

    International Journal of Food Science and Technology, Vol. 49, Núm. 5, pp. 1375-1382

2013

  1. Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

    Food Hydrocolloids, Vol. 32, Núm. 2, pp. 252-262