受强制性开放获取政策约束的文章 - Felicidad Ronda了解详情
无法在其他位置公开访问的文章：5 篇
Rheological properties of gluten-free bread doughs: relationship with bread quality
F Ronda, S Pérez-Quirce, M Villanueva
Advances in food rheology and its applications, 297-334, 2017
强制性开放获取政策： Government of Spain
Rheological and textural properties of tef [Eragrostis tef (Zucc.) Trotter] grain flour gels
W Abebe, F Ronda
Journal of Cereal Science 60 (1), 122-130, 2014
强制性开放获取政策： Government of Spain
Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments
BA Acevedo, M Villanueva, MG Chaves, MV Avanza, F Ronda
Food Hydrocolloids 124, 107266, 2022
强制性开放获取政策： Government of Spain
Flowability, moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) Trotter] grain flours
W Abebe, F Ronda
Journal of Cereal Science 63, 14-20, 2015
强制性开放获取政策： Government of Spain
Rheological properties of gluten-free bread doughs and their modification: improve bread quality
F Ronda, S Pérez-Quirce, M Villanueva
Advances in food rheology and its applications, 479-519, 2023
强制性开放获取政策： Government of Spain
可在其他位置公开访问的文章：54 篇
Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
W Abebe, C Collar, F Ronda
Carbohydrate polymers 115, 260-268, 2015
强制性开放获取政策： Government of Spain
Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
F Ronda, S Perez-Quirce, A Lazaridou, CG Biliaderis
Food hydrocolloids 48, 197-207, 2015
强制性开放获取政策： Government of Spain
Improving gluten-free bread quality by enrichment with acidic food additives
CA Blanco, F Ronda, B Pérez, V Pando
Food Chemistry 127 (3), 1204-1209, 2011
强制性开放获取政策： Government of Spain
Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach
F Ronda, S Pérez-Quirce, A Angioloni, C Collar
Food Hydrocolloids 32 (2), 252-262, 2013
强制性开放获取政策： Government of Spain
Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
M Villanueva, B De Lamo, J Harasym, F Ronda
Carbohydrate polymers 201, 374-381, 2018
强制性开放获取政策： Government of Spain
Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance
M Villanueva, J Harasym, JM Munoz, F Ronda
Food Hydrocolloids 90, 472-481, 2019
强制性开放获取政策： Government of Spain
Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein
F Ronda, M Villanueva, C Collar
LWT-Food Science and Technology 59 (1), 12-20, 2014
强制性开放获取政策： Government of Spain
Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features
AJ Vela, M Villanueva, ÁG Solaesa, F Ronda
Food Hydrocolloids 113, 106480, 2021
强制性开放获取政策： Government of Spain
Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels
M Villanueva, F Ronda, T Moschakis, A Lazaridou, CG Biliaderis
Food Hydrocolloids 79, 20-29, 2018
强制性开放获取政策： Government of Spain
Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties
M Villanueva, J Harasym, JM Munoz, F Ronda
Journal of Food Engineering 224, 156-164, 2018
强制性开放获取政策： European Commission, Government of Spain
Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility
S Pérez-Quirce, A Lazaridou, CG Biliaderis, F Ronda
LWT-Food Science and Technology 82, 446-453, 2017
强制性开放获取政策： Government of Spain
Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach
F Ronda, W Abebe, S Pérez-Quirce, C Collar
Journal of Cereal Science 64, 139-146, 2015
强制性开放获取政策： Government of Spain
Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread
F Ronda, J Quilez, V Pando, YH Roos
Journal of Food Engineering 131, 116-123, 2014
强制性开放获取政策： Government of Spain
Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour
ÁG Solaesa, M Villanueva, JM Muñoz, F Ronda
Lwt 141, 110851, 2021
强制性开放获取政策： Government of Spain
Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs
M Villanueva, S Pérez-Quirce, C Collar, F Ronda
LWT 96, 446-454, 2018
强制性开放获取政策： Government of Spain
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