Congresos

X Congreso Nacional CyTA – CESIA (2019)

Caballero P.A., Gutiérrez, A., Vicente A., Villanueva M., Solaesa A.G., Harasym J., Martin-Diana A.B., Rico D., Ronda F. Tratamiento de granos de cereales y pseudocereales con tecnologías emergentes como estrategia para la mejora de la calidad y el valor nutricional de productos sin gluten. Presentación Oral. León, España.

 

X Congreso Nacional CyTA – CESIA (2019)

Caballero P.A., Suazo E., Tejedor L., Villanueva M., Solaesa A.G., Harasym J., Ronda F. Potencial de la harina de alpiste como ingrediente de alto valor nutricional para el desarrollo de alimentos sin gluten. León, España.

 

19th ICC Conference (2019)

Villanueva M., Harasym J., Solaesa A.G., Vela A.J., Caballero P.A., Ronda F. Impact of microwave radiation on buckwheat flour and the effect on the rheological properties of gluten-free doughs and breadmaking. Vienna, Austria.

 

19th ICC Conference (2019)

Vela A.J., Villanueva M., Solaesa A.G., Ronda F. Physical modification of rice flour by means of ultrasound. Vienna, Austria.

 

19th ICC Conference (2019)

Solaesa A.G., Villanueva M., Vela A.J., Caballero P.A., Ronda F. Impact of microwave treatment depending on the moisture content of rice flour. Vienna, Austria.

 

19th ICC Conference (2019)

Gutierrez A.L., Villanueva M., Rico D., Martín-Diana A., Harasym J., Ronda F., Caballero P.A. Valorisation of a buckwhear by-product to promote a nutritional improvement of gluten-free bread. Vienna, Austria.

 

32th EFFOST (2018)

Ronda F., Collar C., Villanueva M., Saldaña M., Isar M., Harasym J. Use of microwaved rice flour in gluten-free bread-making. Presentación Oral. Nantes, France.

 

32th EFFOST (2018)

Caballero P.A., Suazo E., Solaesa A.G., Harasym J., Ronda, F. Canary seed flour: Ingredient of high nutritional value for gluten-free foods development. Presentación Oral. Nantes, France.

 

32th EFFOST (2018)

Solaesa A.G., Sigüenza T., Harasym J., Beltrán S., Ronda F. Influence of particle size on structure and physicochemical properties of quinoa grits. Nantes, France.

 

32th EFFOST (2018)

Caballero P.A., Tejedor L., Villanueva M., Harasym J., Ronda F. Application of canary seed flour in gluten-free breadmaking. Nantes, France.

 

32th EFFOST (2018)

Villanueva M., Harasym J., Collar C., Caballero P.A., Ronda F. Effect of MW-treated rice flour on rheological properties of gluten-free bread doughs. Nantes, France.

 

EFFOST (2018)

Solaesa A.G., Villanueva M., Harasym J., Beltrán S., Ronda F.. Microstructure and in vitro digestibility of supercritical fluid defatted-quinoa. Nantes, France.

 

 

32th EFFOST (2018)

Villanueva M., De Lamo B., Harasym J., Ronda F. Physical modification of model systems -corn starch and protein blends- by microwave assisted heat-moisture treatment. Nantes, France.

 

32th EFFOST (2018)

Harasym J., Villanueva M., Murillo L., Solaesa A.G., Abebe W. Impact of microwave-assisted heat-moisture treatment on white and brown Ethiopian teff flour properties. Nantes, France.

 

32th EFFOST (2018)

Gutiérrez A.L., Harasym J., Ronda F., Villanueva M., Caballero P.A. Impact of buckwheat hull addition on hydration properties of rice gluten-free flour. Nantes, France.

 

FOOD 2030 (2018)

García-Solaesa, A., Villanueva, M., Harasym, J., Beltrán, S., Ronda, F. Valorization of quinoa by-products after oil extraction with supercritical CO2. Presentación oral. Stuttgart, Germany

FOOD 2030 (2018)

Villanueva, M., De Lamo, B., Harasym, J., Ronda, F. Microwave treated starch-protein blends: An innovative raw material to improve the quality of gluten-free products for coeliac disease patients. Stuttgart, Germany

FOOD 2030 (2018)

Ronda, F., Harasym, J., Villanueva, M., García-Solaesa, A., Abebe, W., Caballero, P.A. Microwave assisted heat moisture treatment as useful tool in improvement of gluten-free functional characteristic. Stuttgart, Germany

FOOD 2030 (2018)

Harasym, J., Villanueva, V., Solaesa, A.G., Abebe, W., Caballero, P.A., Ronda, F. Minority crops utilization for diversification of gluten-free food products offer. Stuttgart, Germany

31th EFFOST (2017)

Caballero, P.A., Villanueva, M., Villota, P., Harasym, J., Ronda, F. Nutrient profile improvement of gluten-free bread by adding a buckwheat by-product. Sitges, Barcelona, Spain

31th EFFOST (2017)

Harasym, J., Fernández, N., Villanueva, M., Esteban, C., Caballero, P.A., Ronda, F. Functional properties of Spanish and Polish buckwheat flours. Sitges, Barcelona, Spain

31 th EFFOST (2017)

Villanueva, M., De Lamo, B., Harasym, J., Ronda, F. Gluten-free raw material starches behaviour in mixtures with calcium caseinate. Sitges, Barcelona, Spain

31th EFFOST (2017)

Harasym, J., Fernández, N., Villanueva, M., Abebe, W., Caballero, P.A., Ronda, F. Characteristic of technological features of teff flours from Spanish and Ethiopian cultivars. Sitges, Barcelona, Spain

31th EFFOST (2017)

Villanueva, M., De Lamo, B., Harasym, J., Ronda, F. Impact of microwave radiation on the technological properties of corn starch-caseinate mixtures and the viscoelastic properties of their gels. Sitges, Barcelona, Spain

31th EFFOST (2017)

Villanueva, M., Harasym, J., Plaza, M., Ada, K., Cabellero, P.A., Ronda, F. Impact of buckwheat flour on the rheological properties of rice-based gluten-free bread doughs. Sitges, Barcelona, Spain

31th EFFOST (2017)

Villanueva, M., Harasym, J., Plaza, M., Ada, K., Caballero, P.A., Ronda, F. Nutrition improvement of rice gluten-free bread with buckwheat flour. Sitges, Barcelona, Spain

IBEREO (2017)

Pérez-Quirce, S., Vela, A., Caballero, P.A., Ronda, F. Enrichment of gluten-free rice-based doughs with yeast and fungi (1-3)(1-6)-beta-glucans extracts. Valencia, Spain

IBEREO (2017)

Villanueva, M., Pérez-Quirce, S., Ronda, F. Effects of acidification and exogenous protein on rheological properties of gluten-free starch-based doughs. Valencia, Spain

IBEREO (2017)

Harasym, J., Villanueva, M., Ronda, F. Effect of partial substitution of rice flour with buckwheat flour on gluten-free bread quality and rheology of dough. Valencia, Spain

Biet (2017)

Ronda, F., Caballero, P.A., Harasym, J., Abebe, W., Pérez-Quirce, S., Villanueva, M., Siliuto, C., Mauro, R.R., Moraleja, A., Santos, D., Mendoza, R.J., del Amo, P., Vela, A.,  López, L., Ada, K., Plaza, M., Fernández, N. Estrategias para la mejora de productos sin gluten. Barcelona, Spain

Biet (2017)

Ronda, F., Caballero, P.A., Harasym, J., Pérez-Quirce, S., Villanueva, M., Melendre, C., Jimenez, I., Calix, C.S., Carrillo, N., De Lamo, B., Esteban, C. Estabilización y modificación física de almidones y harinas sin gluten. Barcelona, Spain

FoodInnova (2017)

Villanueva, M., Harasym, J., Ronda, F. Microwave assisted high moisture treatment impact on rice flour breadmaking properties. Cesena, Italy

4th International Symposium on Gluten-Free Cereal Products and Beverages (2016)

Villanueva, M., Pérez-Quirce, S., Ronda, F. Effect of acidification on protein-enriched corn and potato starch breads. Cork, Ireland

4th International Symposium on Gluten-Free Cereal Products and Beverages (2016)

Villanueva, M., López, l., Varas, J., Abebe, W., Ronda, F. Gluten free bread from Ethiopian tef varieties: dough rheological properties and bread quality. Cork, Ireland

4th International Symposium on Gluten-Free Cereal Products and Beverages (2016)

Villanueva, M., Carrillo, N., Pérez-Quirce, S., Harasym, J., Muñoz, J.M., Ronda, F. Effect of microwave radiation on rice flour properties and breads making ability. Cork, Ireland

15th European young Cereal Scientists & Technologists Workshop (2016)

Villanueva, M., Varas, J., Abebe, W., Ronda, F. Applications of Ethiopian Tef varieties in formulation of high nutritional profile gluten-free breads. Presentación oral. Milan, Italy

I Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos (2015)

Villanueva, M., Pérez-Quirce, S., Ronda, F. Enriquecimiento proteico de panes sin gluten. Estrategias para mejorar su calidad. Presentación oral. Palencia, Spain

Grains for Feeding the World (2015)

Abebe, W., Collar, C., Pérez-Quirce, S., Villanueva, M., Ronda, F. Functional properties and starch enzymatic hydrolysis of tef [Eragrostis tef (Zucc.) Trotter] grain flours. Milan, Italy

Grains for Feeding the World (2015)

Villanueva, M., Cotfas, C.M., Collar, C.,  Ronda, F. Effects of acidification and exogenous protein on rheological properties of gluten-free starch-based doughs. Milan, Italy

14th European young Cereal Scientists & Technologists Workshop (2015)

Villanueva, M., Mauro, R.R., Pérez-Quirce, S., Ronda, F. Improvement of gluten-free bread quality using exogenous protein and organic acids. Presentación oral. Copenhagen, Denmark

XXVI Jornadas Técnicas de la Asociación Española de Técnicos Cerealistas (AETC) (2014)

Abebe, W., Villanueva, M., Mauro, R.R., Pérez-Quirce, S., Collar, C., Ronda, F. Propiedades físicas y funcionales de la harina de tef. Efecto de la variedad y tipo de molino. Madrid, Spain

XXVI Jornadas Técnicas de la Asociación Española de Técnicos Cerealistas (AETC) (2014)

Villanueva, M., Mauro, R.R., Pérez-Quirce, S., Collar, C., Ronda, F. Incorporación de redes proteicas estructuradas exógenas y de aditivos reguladores del pH en la elaboración de panes sin gluten. Madrid, Spain

Congreso Iberoamericano de Ingeniería de Alimentos – Cibia9 (2014)

Villanueva, M., Mauro, R.R., Collar, C., Ronda, F. Propiedades viscoelásticas de masas de pan sin gluten enriquecidas con proteínas de huevo y leche. Valencia, Spain

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