Ronda, Felicidad : rechercher sur Z-Library

Felicidad Ronda, Manuel Gómez, Carlos A. Blanco, Pedro A. Caballero

Année:

2004

Langue:

english

Fichier:

PDF, 558 KB

english, 2004

Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

Journal:

Manuel Gómez, Bonastre Oliete, Valentín Pando, Felicidad Ronda, Pedro A. Caballero

Année:

2005

Langue:

english

Fichier:

PDF, 270 KB

english, 2005

Effect of fermentation conditions on bread staling kinetics

Journal:

Manuel Gómez, Felicidad Ronda, Carlos A. Blanco, Pedro A. Caballero, Arancha Apesteguía

Année:

2008

Langue:

english

Fichier:

PDF, 560 KB

english, 2008

Effect of dietary fibre on dough rheology and bread quality

Journal:

Felicidad Ronda, Bonastre Oliete, Manuel Gómez, Pedro A. Caballero, Valentín Pando

Année:

2003

Langue:

english

Fichier:

PDF, 241 KB

english, 2003

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

Journal:

Felicidad Ronda, Pedro A. Caballero, Joan Quilez, Yrjö H. Roos

Année:

2011

Langue:

english

Fichier:

PDF, 551 KB

english, 2011

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

Journal:

Manuel Gómez, Felicidad Ronda, Pedro A. Caballero, Carlos A. Blanco, Cristina M. Rosell

Année:

2011

Langue:

english

Fichier:

PDF, 302 KB

english, 2011

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Journal:

Assefa, Yoseph, Emire, Shimelis, Villanueva, Marina, Abebe, Workineh, Ronda, Felicidad

Année:

2007

Langue:

english

Fichier:

PDF, 193 KB

english, 2007

Influence of milling type on tef injera quality

Journal:

Ronda, Felicidad, Pérez-Quirce, Sandra, Angioloni, Alessandro, Collar, Concha

Année:

2018

Langue:

english

Fichier:

PDF, 849 KB

english, 2018

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

Journal:

Ronda, Felicidad, Quilez, Joan, Pando, Valentín, Roos, Yrjö H.

Année:

2013

Langue:

english

Fichier:

PDF, 721 KB

english, 2013

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

Journal:

Abebe, Workineh, Ronda, Felicidad

Année:

2014

Langue:

english

Fichier:

PDF, 413 KB

english, 2014

Rheological and textural properties of tef [Eragrostis tef (Zucc.) Trotter] grain flour gels

Journal:

Abebe, Workineh, Collar, Concha, Ronda, Felicidad

Année:

2014

Langue:

english

Fichier:

PDF, 505 KB

english, 2014

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

Journal:

Carbohydrate Polymers

Année:

2015

Langue:

english

Fichier:

PDF, 1.70 MB

english, 2015

Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake

Ronda, Felicidad, Gomez, Manuel, Quilez, Joan

Journal:

International Journal of Food Sciences and Nutrition

Année:

2010

Langue:

english

Fichier:

PDF, 154 KB

english, 2010

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

Villanueva, Marina, Pérez-Quirce, Sandra, Collar, Concha, Ronda, Felicidad

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2018

Langue:

english

Fichier:

PDF, 625 KB

english, 2018

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

Villanueva, Marina, De Lamo, Beatriz, Harasym, Joanna, Ronda, Felicidad

Journal:

Carbohydrate Polymers

Année:

2018

Langue:

english

Fichier:

PDF, 616 KB

english, 2018

The effect of mechanical kneading and absit preparation on tef injera quality

Yoseph, Legesse Assefa, Shimelis, Admassu Emire, Workineh, Abebe, Marina, Villanueva, Felicidad, Ronda

Journal:

African Journal of Food Science

Année:

2018

Langue:

english

Fichier:

PDF, 558 KB

english, 2018

Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea ( Cajanus cajan ) and dolichos bean ( Dolichos lab‐lab ) legume starches

Acevedo, Belén A., Villanueva, Marina, Chaves, María G., Avanza, María V., Ronda, Felicidad

Journal:

International Journal of Food Science & Technology

Année:

2019

Langue:

english

Fichier:

PDF, 471 KB

english, 2019

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

Rico, Daniel, Ronda, Felicidad, Villanueva, Marina, Perez Montero, Carolina, Martin-Diana, Ana Belen

Journal:

Heliyon

Année:

2019

Langue:

english

Fichier:

PDF, 595 KB

english, 2019

Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions

Solaesa, Ãngela GarcÃa, Villanueva, Marina, Vela, Antonio J., Ronda, Felicidad

Journal:

Felicidad Ronda, José Manuel Rodríguez-Nogales, Daniel Sancho, Bonastre Oliete y Manuel Gómez

Année:

2020

Langue:

english

Fichier:

PDF, 692 KB

english, 2020

Multivariate optimisation of a capillary electrophoretic method for the separation of glutenins. Application to quantitative analysis of the endosperm storage proteins in wheat

Journal:

Carlos A. Blanco, Felicidad Ronda, Blanca Pérez, Valentín Pando

Année:

2008

Langue:

english

Fichier:

PDF, 182 KB

english, 2008

Improving gluten-free bread quality by enrichment with acidic food additives

Journal:

Manuel Gómez, Bonastre Oliete, Javier García-Álvarez, Felicidad Ronda, Jordi Salazar

Année:

2011

Langue:

english

Fichier:

PDF, 474 KB

english, 2011

Characterization of cake batters by ultrasound measurements

Journal:

International Journal of Food Science & Technology

Année:

2008

Langue:

english

Fichier:

PDF, 239 KB

english, 2008

Aspects of 2-acetyl-1,3-cyclopentanedione as a chromium(iii) chelating agent: nutritional implications

Carlos Blanco, Antonio Rojas, Manuel Gomez, Felicidad Ronda, Pedro Caballero

Journal:

Année:

2003

Langue:

english

Fichier:

PDF, 183 KB

english, 2003

Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels

Felicidad Ronda, Yrjö H. Roos

Journal:

Carbohydrate Research

Année:

2008

Langue:

english

Fichier:

PDF, 181 KB

english, 2008

CORRELATION OF COMPLEXATION RATE CONSTANTS OF 1:1 IRON CHELATES WITH LIGAND DISSOCIATION CONSTANTS. FOOD CONSIDERATIONS

CARLOS A. BLANCO, ANTONIO ROJAS, JESÚS VERDU, FELICIDAD RONDA, PEDRO A. CABALLERO

Journal:

Journal of Food Biochemistry

Année:

2003

Langue:

english

Fichier:

PDF, 586 KB

english, 2003

Staling of fresh and frozen gluten-free bread

Felicidad Ronda, Yrjö H. Roos

Journal:

Antonio Rojas, Carlos A. Blanco, Felicidad Ronda, Manuel Gomez, Pedro A. Caballero

Année:

2011

Langue:

english

Fichier:

PDF, 309 KB

english, 2011

2-Acetyl-1,3-cyclopentanedione–oxovanadium(IV) complexes. Acidity and implications for gastrointestinal absorption

Journal:

Food and Chemical Toxicology

Année:

2007

Langue:

english

Fichier:

PDF, 158 KB

english, 2007

A better control of beer properties by predicting acidity of hop iso-α-acids

Carlos A. Blanco, Antonio Rojas, Pedro A. Caballero, Felicidad Ronda, Manuel Gomez, Isabel Caballero

Journal:

Trends in Food Science & Technology

Année:

2006

Langue:

english

Fichier:

PDF, 156 KB

english, 2006

High insoluble fibre content increases in vitro starch digestibility in partially baked breads

Ronda, Felicidad, Rivero, Pablo, Caballero, Pedro A., Quilez, Joan

Journal:

International Journal of Food Sciences and Nutrition

Année:

2012

Langue:

english

Fichier:

PDF, 210 KB

english, 2012

Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours

Acevedo, Belén A., Avanza, María V., Cháves, María G., Ronda, Felicidad

Journal:

Pérez-Quirce, Sandra, Collar, Concha, Ronda, Felicidad

Année:

2013

Langue:

english

Fichier:

PDF, 511 KB

english, 2013

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

Journal:

International Journal of Food Science & Technology

Année:

2014

Langue:

english

Fichier:

PDF, 650 KB

english, 2014

Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

Ronda, Felicidad, Villanueva, Marina, Collar, Concha

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2014

Langue:

english

Fichier:

PDF, 397 KB

english, 2014

Acidification of protein-enriched rice starch doughs: effects on breadmaking

Villanueva, Marina, Mauro, Raúl R., Collar, Concha, Ronda, Felicidad

Journal:

Ronda, Felicidad, Perez-Quirce, Sandra, Lazaridou, Athina, Biliaderis, Costas G.

Année:

2015

Langue:

english

Fichier:

PDF, 599 KB

english, 2015

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

Journal:

Abebe, Workineh, Ronda, Felicidad

Année:

2015

Langue:

english

Fichier:

PDF, 765 KB

english, 2015

Flowability, moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) Trotter] grain flours

Journal:

Abebe, Workineh, Ronda, Felicidad, Villanueva, Marina, Collar, Concha

Année:

2015

Langue:

english

Fichier:

PDF, 479 KB

english, 2015

Effect of tef [Eragrostis tef(Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

Journal:

Ronda, Felicidad, Abebe, Workineh, Pérez-Quirce, Sandra, Collar, Concha

Année:

2015

Langue:

english

Fichier:

PDF, 573 KB

english, 2015

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

Journal:

Pérez-Quirce, Sandra, Ronda, Felicidad, Melendre, Carmen, Lazaridou, Athina, Biliaderis, Costas G.

Année:

2015

Langue:

english

Fichier:

PDF, 836 KB

english, 2015

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

Journal:

Food and Bioprocess Technology

Année:

2016

Langue:

english

Fichier:

PDF, 875 KB

english, 2016

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

Pérez-Quirce, Sandra, Ronda, Felicidad, Lazaridou, Athina, Biliaderis, Costas G.

Journal:

Food and Bioprocess Technology

Année:

2017

Langue:

english

Fichier:

PDF, 799 KB

english, 2017

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

Perez-Quirce, Sandra, Lazaridou, Athina, Biliaderis, Costas G., Ronda, Felicidad

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2017

Langue:

english

Fichier:

PDF, 2.10 MB

english, 2017

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Villanueva, Marina, Ronda, Felicidad, Moschakis, Thomas, Lazaridou, Athina, Biliaderis, Costas G.

Journal:

Villanueva, Marina, Harasym, Joanna, Muñoz, José María, Ronda, Felicidad

Année:

2017

Langue:

english

Fichier:

PDF, 3.99 MB

english, 2017

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Journal:

Perez-Quirce, Sandra, Caballero, Pedro A., Villanueva, Marina, Ronda, Felicidad

Année:

2018

Langue:

english

Fichier:

PDF, 11.11 MB

english, 2018

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

Journal:

Villanueva, Marina, Harasym, Joanna, Muñoz, José María, Ronda, Felicidad

Année:

2018

Langue:

english

Fichier:

PDF, 2.86 MB

english, 2018

Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance

Journal: