Auflistung DEP42 - Artículos de revista nach Autor "Caballero Calvo, Pedro Antonio"

Anzeige der Dokumente 1-11 von 11

Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient

Rico Bargués, Daniel ; Villaverde Monar, Adriana; Martínez Villaluenga, Cristina; Gutierrez De La Fuente, Ángel Luis ; Caballero Calvo, Pedro Antonio ; Ronda Balbás, María Felicidad ; Peñas Pozo, Elena; Frías Arevalillo, Juana; Martín Diana, Ana Belén (2020)
Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour

Vicente Fernández, Ainhoa ; Villanueva Barrero, Marina ; Caballero Calvo, Pedro Antonio ; Muñoz Muñoz, José María ; Ronda Balbás, María Felicidad (2022)
Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

Gutierrez De La Fuente, Ángel Luis ; Rico Bargués, Daniel ; Ronda Balbás, María Felicidad ; Martín Diana, Ana Belén; Caballero Calvo, Pedro Antonio (2022)
Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread

Vicente Fernández, Ainhoa ; Villanueva Barrero, Marina ; Caballero Calvo, Pedro Antonio ; Lazaridou, Athina; Biliaderis, Costas G.; Ronda Balbás, María Felicidad (2024)
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)
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)
Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread

Vicente Fernández, Ainhoa ; Villanueva Barrero, Marina ; Caballero Calvo, Pedro Antonio ; Lazaridou, Athina; Biliaderis, Costas G.; Ronda Balbás, María Felicidad (2024)
Physicochemical characterisation of seeds, oil and defatted cake of three hempseed varieties cultivated in Spain

Mendoza Pérez, Rito José ; Neves, Grazielle Nathia ; Blanco, Beatriz; Vela Corona, Antonio José ; Caballero Calvo, Pedro Antonio ; Ronda Balbás, María Felicidad (2024)
The application of high-hydrostatic-pressure processing to improve the quality of baked products: A review

Gutierrez De La Fuente, Ángel Luis ; Rico Bargués, Daniel ; Ronda Balbás, María Felicidad ; Caballero Calvo, Pedro Antonio ; Martín Diana, Ana Belén (2023)
The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics

Vicente Fernández, Ainhoa ; Villanueva Barrero, Marina ; Muñoz Muñoz, José María ; Caballero Calvo, Pedro Antonio ; Ronda Balbás, María Felicidad (2025)
Valorisation of buckwheat by-product as a health-promoting ingredient rich in fibre for the formulation of gluten-free bread

Gutierrez De La Fuente, Ángel Luis ; Villanueva Barrero, Marina ; Rico Bargués, Daniel ; Harasym, Joanna; Ronda Balbás, María Felicidad ; Martín Diana, Ana Belén; Caballero Calvo, Pedro Antonio (2023)