Navegação PRODUCCIÓN CIENTÍFICA por autor "Caballero Calvo, Pedro Antonio"

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)

Evolution of bread-making quality of Spanish bread-wheat genotypes

Gómez Pallarés, Manuel

; Aparicio Gutiérrez., Nieves; Ruiz París, Elena; Oliete, Bonastre; Caballero Calvo, Pedro Antonio

(2009)

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)

High hydrostatic pressure as a technological tool for the development of gluten-free flours with improved

Gutierrez De La Fuente, Ángel Luis

(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)

Microwave treatment of alternative grains: Enhancing flour characteristics and gluten-free bread quality

Vicente Fernández, Ainhoa

(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)

Reformulación de panes y galletas de masa corta sin gluten: cambios en la reología de las masas y en la calidad de los productos

Martínez Mancebo, Camino (2016)

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)

Navegação PRODUCCIÓN CIENTÍFICA por autor "Caballero Calvo, Pedro Antonio" Google Citations

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

Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour ﻿

Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties ﻿

Evolution of bread-making quality of Spanish bread-wheat genotypes ﻿

Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread ﻿

High hydrostatic pressure as a technological tool for the development of gluten-free flours with improved ﻿

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 ﻿

Microwave modification of quinoa grains at constant and varying water content modulates changes in structural and physico-chemical properties of the resulting flours ﻿

Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread ﻿

Microwave treatment of alternative grains: Enhancing flour characteristics and gluten-free bread quality ﻿

Physicochemical characterisation of seeds, oil and defatted cake of three hempseed varieties cultivated in Spain ﻿

Reformulación de panes y galletas de masa corta sin gluten: cambios en la reología de las masas y en la calidad de los productos ﻿

The application of high-hydrostatic-pressure processing to improve the quality of baked products: A review ﻿

The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics ﻿

Valorisation of buckwheat by-product as a health-promoting ingredient rich in fibre for the formulation of gluten-free bread ﻿

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

Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour

Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

Evolution of bread-making quality of Spanish bread-wheat genotypes

Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread

High hydrostatic pressure as a technological tool for the development of gluten-free flours with improved

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

Microwave modification of quinoa grains at constant and varying water content modulates changes in structural and physico-chemical properties of the resulting flours

Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread

Microwave treatment of alternative grains: Enhancing flour characteristics and gluten-free bread quality

Physicochemical characterisation of seeds, oil and defatted cake of three hempseed varieties cultivated in Spain

Reformulación de panes y galletas de masa corta sin gluten: cambios en la reología de las masas y en la calidad de los productos

The application of high-hydrostatic-pressure processing to improve the quality of baked products: A review

The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics

Valorisation of buckwheat by-product as a health-promoting ingredient rich in fibre for the formulation of gluten-free bread