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    Sfoglia Dpto. Ingeniería Agrícola y Forestal per Data di Pubblicazione 
    •   UVaDOC Home
    • PRODUZIONE SCIENTIFICA
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    • Dpto. Ingeniería Agrícola y Forestal
    • Sfoglia Dpto. Ingeniería Agrícola y Forestal per Data di Pubblicazione
    •   UVaDOC Home
    • PRODUZIONE SCIENTIFICA
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    • Dpto. Ingeniería Agrícola y Forestal
    • Sfoglia Dpto. Ingeniería Agrícola y Forestal per Data di Pubblicazione
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    Sfoglia Dpto. Ingeniería Agrícola y Forestal per Data di Pubblicazione "2018"

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      • Thumbnail

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

        Pico Carbajo, JoanaAutoridad UVA; Antolin Puebla, BeatrizAutoridad UVA; Roman Rivas, LauraAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA; Bernal del Nozal, JoséAutoridad UVA (2018)
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        Assessing influence of protein source on characteristics of gluten-free breads optimising their hydration level 

        Sahagún Carabaza, MartaAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
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        Chitosan-Based Coatings to Prevent the Decay of Populus spp. Wood Caused by Trametes Versicolor 

        Silva Castro, Iosody; Casado Sanz, María MilagrosaAutoridad UVA; León Alonso-Cortés, AgustínAutoridad UVA; Martín Ramos, PabloAutoridad UVA; Martín Gil, JesúsAutoridad UVA; Acuña Rello, LuisAutoridad UVA (2018)
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        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 AbebeAutoridad UVA; Ronda Balbás, María FelicidadAutoridad UVA (2018)
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        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, MarioAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
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        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, ManuelAutoridad UVA (2018)
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        Extruded flour improves batter pick-up, coating crispness and aroma profile 

        Roman Rivas, LauraAutoridad UVA; Pico Carbajo, JoanaAutoridad UVA; Merino Antolín, BeatrizAutoridad UVA; Martínez Martínez, MarioAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
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        Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods 

        Martínez Martínez, MarioAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
      • Image resolution influence in aerial thermographic inspections of photovoltaic plants 

        Gallardo Saavedra, SaraAutoridad UVA; Hernández Callejo, LuisAutoridad UVA; Duque Pérez, ÓscarAutoridad UVA (2018)
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        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, MarinaAutoridad UVA; Pérez Quirce, Sandra; Collar Esteve, Concepción; Ronda Balbás, María FelicidadAutoridad UVA (2018)
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        Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels 

        Villanueva Barrero, MarinaAutoridad UVA; Ronda Balbás, María FelicidadAutoridad UVA; Moschakis, Thomas; Lazaridou, Athina; Biliaderis, Costas G. (2018)
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        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 AntonioAutoridad UVA; Vela Corona, Antonio JoséAutoridad UVA; Villanueva Barrero, MarinaAutoridad UVA; Ronda Balbás, María FelicidadAutoridad UVA (2018)
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        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, JesúsAutoridad UVA; Pérez Lebeña, Eduardo; Ramos Sánchez, María del Carmen; Barrio Arredondo, María Teresa; Martín Ramos, PabloAutoridad UVA (2018)
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        Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics 

        Bravo Núñez, ÁngelaAutoridad UVA; Sahagún Carabaza, MartaAutoridad UVA; Martínez, Paula; Gómez Pallarés, ManuelAutoridad UVA (2018)
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        Influence of milling type on tef injera quality 

        Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Villanueva Barrero, MarinaAutoridad UVA; Zeleke, Workineh AbebeAutoridad UVA; Ronda Balbás, María FelicidadAutoridad UVA (2018)
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        Influence of protein source on characteristics and quality of gluten-free cookies 

        Sahagún Carabaza, MartaAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
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        Influence of protein source on the characteristics of gluten-free layer cakes 

        Sahagún Carabaza, MartaAutoridad UVA; Bravo Núñez, ÁngelaAutoridad UVA; Báscones Ruiz, Guillermo; Gómez Pallarés, ManuelAutoridad UVA (2018)
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        Infrared thermography for wood density estimation 

        López Rodríguez, GamalielAutoridad UVA; Basterra Otero, Luis AlfonsoAutoridad UVA; Acuña Rello, LuisAutoridad UVA (2018)
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        Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties 

        Villanueva Barrero, MarinaAutoridad UVA; Harasym, Joanna; Muñoz Muñoz, José MaríaAutoridad UVA; Ronda Balbás, María FelicidadAutoridad UVA (2018)
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        Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches 

        Villanueva Barrero, MarinaAutoridad UVA; Lamo Santamaría, Beatriz de; Harasym, Joanna; Ronda Balbás, María FelicidadAutoridad UVA (2018)

        Universidad de Valladolid

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