Publikationen in Zusammenarbeit mit Forschern von University College Cork (4)

2022

  1. Arabinoxylans as Functional Food Ingredients: A Review

    Foods, Vol. 11, Núm. 7

2014

  1. Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

    Journal of Food Engineering, Vol. 131, pp. 116-123

2011

  1. Staling of fresh and frozen gluten-free bread

    Journal of Cereal Science, Vol. 53, Núm. 3, pp. 340-346

  2. Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

    Journal of Cereal Science, Vol. 53, Núm. 1, pp. 97-103