Sfoglia Dpto. Ingeniería Agrícola y Forestal per Data di Pubblicazione "2018"

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

Pico Carbajo, Joana

; Antolin Puebla, Beatriz

; Roman Rivas, Laura

; Gómez Pallarés, Manuel

; Bernal del Nozal, José

(2018)

Assessing influence of protein source on characteristics of gluten-free breads optimising their hydration level

Sahagún Carabaza, Marta

; Gómez Pallarés, Manuel

(2018)

Chitosan-Based Coatings to Prevent the Decay of Populus spp. Wood Caused by Trametes Versicolor

Silva Castro, Iosody; Casado Sanz, María Milagrosa

; León Alonso-Cortés, Agustín

; Martín Ramos, Pablo

; Martín Gil, Jesús

; Acuña Rello, Luis

(2018)

Effect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injera

Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Zeleke, Workineh Abebe

; Ronda Balbás, María Felicidad

(2018)

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

Martínez Mancebo, Camino; Rodríguez, Patricia; Martínez Martínez, Mario

; Gómez Pallarés, Manuel

(2018)

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Rocha Parra, Andrés Felipe; Belorio, Mayara; Ribotta, Pablo D.; Ferrero, Cristina; Gómez Pallarés, Manuel

(2018)

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

Roman Rivas, Laura

; Pico Carbajo, Joana

; Merino Antolín, Beatriz

; Martínez Martínez, Mario

; Gómez Pallarés, Manuel

(2018)

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods

Martínez Martínez, Mario

; Gómez Pallarés, Manuel

(2018)

Image resolution influence in aerial thermographic inspections of photovoltaic plants

Gallardo Saavedra, Sara

; Hernández Callejo, Luis

; Duque Pérez, Óscar

(2018)

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

Villanueva Barrero, Marina

; Pérez Quirce, Sandra; Collar Esteve, Concepción; Ronda Balbás, María Felicidad

(2018)

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

Villanueva Barrero, Marina

; Ronda Balbás, María Felicidad

; Moschakis, Thomas; Lazaridou, Athina; Biliaderis, Costas G. (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

Pérez Quirce, Sandra; Caballero Calvo, Pedro Antonio

; Vela Corona, Antonio José

; Villanueva Barrero, Marina

; Ronda Balbás, María Felicidad

(2018)

In vitro antifungal activity of composites of AgNPs and polyphenol inclusion compounds against Fusarium culmorum in different dispersion media

Matei, Petruta Mihaela; Iacomi, Beatrice Michaela; Martín Gil, Jesús

; Pérez Lebeña, Eduardo; Ramos Sánchez, María del Carmen; Barrio Arredondo, María Teresa; Martín Ramos, Pablo

(2018)

Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics

Bravo Núñez, Ángela

; Sahagún Carabaza, Marta

; Martínez, Paula; Gómez Pallarés, Manuel

(2018)

Influence of milling type on tef injera quality

Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Villanueva Barrero, Marina

; Zeleke, Workineh Abebe

; Ronda Balbás, María Felicidad

(2018)

Influence of protein source on characteristics and quality of gluten-free cookies

Sahagún Carabaza, Marta

; Gómez Pallarés, Manuel

(2018)

Influence of protein source on the characteristics of gluten-free layer cakes

Sahagún Carabaza, Marta

; Bravo Núñez, Ángela

; Báscones Ruiz, Guillermo; Gómez Pallarés, Manuel

(2018)

Infrared thermography for wood density estimation

López Rodríguez, Gamaliel

; Basterra Otero, Luis Alfonso

; Acuña Rello, Luis

(2018)

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

Villanueva Barrero, Marina

; Harasym, Joanna; Muñoz Muñoz, José María

; Ronda Balbás, María Felicidad

(2018)

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

Villanueva Barrero, Marina

; Lamo Santamaría, Beatriz de; Harasym, Joanna; Ronda Balbás, María Felicidad

(2018)

Sfoglia Dpto. Ingeniería Agrícola y Forestal per Data di Pubblicazione "2018"

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

Assessing influence of protein source on characteristics of gluten-free breads optimising their hydration level ﻿

Chitosan-Based Coatings to Prevent the Decay of Populus spp. Wood Caused by Trametes Versicolor ﻿

Effect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injera ﻿

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies ﻿

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes ﻿

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

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods ﻿

Image resolution influence in aerial thermographic inspections of photovoltaic plants ﻿

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

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

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 ﻿

In vitro antifungal activity of composites of AgNPs and polyphenol inclusion compounds against Fusarium culmorum in different dispersion media ﻿

Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics ﻿

Influence of milling type on tef injera quality ﻿

Influence of protein source on characteristics and quality of gluten-free cookies ﻿

Influence of protein source on the characteristics of gluten-free layer cakes ﻿

Infrared thermography for wood density estimation ﻿

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

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

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

Assessing influence of protein source on characteristics of gluten-free breads optimising their hydration level

Chitosan-Based Coatings to Prevent the Decay of Populus spp. Wood Caused by Trametes Versicolor

Effect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injera

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

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

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods

Image resolution influence in aerial thermographic inspections of photovoltaic plants

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

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

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

In vitro antifungal activity of composites of AgNPs and polyphenol inclusion compounds against Fusarium culmorum in different dispersion media

Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics

Influence of milling type on tef injera quality

Influence of protein source on characteristics and quality of gluten-free cookies

Influence of protein source on the characteristics of gluten-free layer cakes

Infrared thermography for wood density estimation

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

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