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Impact of starch concentration on the pasting and rheological properties of gluten-free gels. Effects of amylose content and thermal and hydration properties

Mauro, Raúl Ricardo ; Vela Corona, Antonio José ; Ronda Balbás, María Felicidad (2023)
Microwave modification of quinoa grains at constant and varying water content modulates changes in structural and physico-chemical properties of the resulting flours

Vicente Fernández, Ainhoa ; Villanueva Barrero, Marina ; Caballero Calvo, Pedro Antonio ; Muñoz Muñoz, José María ; Ronda Balbás, María Felicidad (2023)
Changes on techno-functional, thermal, rheological, and microstructural properties of tef flours induced by microwave radiation: development of new improved gluten-free ingredients

Calix Rivera, Caleb Samir; Villanueva Barrero, Marina ; Neves, Grazielle Nathia ; Ronda Balbás, María Felicidad (2023)
Impact of solubilized substances on the techno-functional, pasting and rheological properties of ultrasound-modified rice, tef, corn and quinoa flours

Vela Corona, Antonio José ; Villanueva Barrero, Marina ; Neves, Grazielle Nathia ; Ronda Balbás, María Felicidad (2023)
Prediction of daily ambient temperature and its hourly estimation using artificial neural networks in an agrometeorological station in Castile and León, Spain

Diez, Francisco Javier; Correa Guimaraes, Adriana ; Chico Santamarta, Leticia; Martínez Rodríguez, Andrés ; Murcia Velasco, Diana Alexandra ; Andara, Renato; Navas Gracia, Luis Manuel (2022)