Publicaciones en las que colabora con JOANA PICO CARBAJO (27)

2023

  1. α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content

    Innovative Food Science and Emerging Technologies, Vol. 88

2021

  1. Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris)

    Food Chemistry, Vol. 349

  2. The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures

    Food Hydrocolloids, Vol. 112

2020

  1. Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making

    Food Chemistry, Vol. 317

  2. Systematic evaluation of the Folin-Ciocalteu and Fast Blue BB reactions during the analysis of total phenolics in legumes, nuts and plant seeds

    Food and Function, Vol. 11, Núm. 11, pp. 9868-9880

  3. The dynamics of starch hydrolysis and thickness perception during oral processing

    Food Research International, Vol. 134

2019

  1. Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled: In vitro digestion/Caco-2 cell intestinal model

    Food and Function, Vol. 10, Núm. 10, pp. 6300-6311

  2. Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

    Journal of Cereal Science, Vol. 86, pp. 92-101

  3. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility

    Food Chemistry, Vol. 297

  4. Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

    European Food Research and Technology, Vol. 245, Núm. 8, pp. 1755-1766

  5. Unraveling the inhibition of intestinal glucose transport by dietary phenolics: A review

    Current Pharmaceutical Design, Vol. 25, Núm. 32, pp. 3418-3433

2018

  1. Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

    Food Research International, Vol. 106, pp. 686-695

  2. Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR- ToF-MS and fast-GC-PTR-ToF-MS

    Journal of Mass Spectrometry, Vol. 53, Núm. 9, pp. 893-902

  3. Analytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumb

    Journal of Separation Science, Vol. 41, Núm. 20, pp. 3902-3909

  4. Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF

    Food Chemistry, Vol. 267, pp. 303-312

  5. Extruded flour improves batter pick-up, coating crispness and aroma profile

    Food Chemistry, Vol. 260, pp. 106-114

2017

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

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

  2. Impact of frozen storage time on the volatile profile of wheat bread crumb

    Food Chemistry, Vol. 232, pp. 185-190

  3. Influence of different flours and starches on gluten-free bread aroma

    Journal of Food Science and Technology, Vol. 54, Núm. 6, pp. 1433-1441

  4. Inhibition of fermentation evolution in bread doughs for aroma analyses

    Flavour and Fragrance Journal, Vol. 32, Núm. 6, pp. 461-469