Anabela Cristina da Silva Naret Moreira Raymundo-rekin lankidetzan egindako argitalpenak (10)

2021

  1. The key role of thermal waters in the development of innovative gelled starch-based matrices

    Food Hydrocolloids, Vol. 117

2020

  1. Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties

    Journal of Applied Phycology, Vol. 32, Núm. 2, pp. 1455-1465

  2. Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

    Innovative Food Science and Emerging Technologies, Vol. 63

  3. Special issue: Eco-novel food and feed

    Applied Sciences (Switzerland)

  4. Special issue: Rheology and quality research of cereal-based food

    Foods, Vol. 9, Núm. 11

2019

  1. Edible brown seaweed in gluten-free pasta: Technological and nutritional evaluation

    Foods, Vol. 8, Núm. 12

  2. Psyllium and Laminaria Partnership-An overview of possible food gel applications

    Applied Sciences (Switzerland), Vol. 9, Núm. 20

2014

  1. Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours

    Carbohydrate Polymers, Vol. 102, Núm. 1, pp. 30-37

  2. Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

    Food and Bioprocess Technology, Vol. 7, Núm. 4, pp. 1171-1182

2013

  1. Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours

    Carbohydrate Polymers, Vol. 98, Núm. 1, pp. 249-256