Vicente, A., Villanueva, M.,  Caballero, P.A., Muñoz, J.M., Ronda, F. (2023). Microwave modification of quinoa grains at constant and varying water content modulates changes in structural and physico-chemical properties of the resulting flour. Foods, 12 (7), 1421.

Calix-Rivera, C.S., Villanueva, M., Náthia-Neves, G., Ronda, F. (2023). Changes on techno-functional, thermal, rheological, and microstructural properties of tef flours induced by microwave radiation – Development of new improved gluten-free ingredients. Foods, 12 (6), 1345.

Abebe, W., Náthia-Neves, G., Calix-Rivera, C.S., Villanueva, M., Ronda, F. (2023). Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour. Molecules, 28, 2298.

Vela, A.J., Villanueva, M., Ozturk, O.K., Hamaker, B., Ronda, F. (2023). Modification of the microestructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties. Current Research in Food Science, 6, 100456.

Vela, A.J., Villanueva, M., Náthia-Neves, G., Ronda, F. (2023). Impact of solubilized substances on the techno-functional, pasting and rheological properties of ultrasound-modified rice, tef, corn and quinoa flours. Foods, 12 (3), 484.

Vela, A.J., Villanueva, M., Li, C., Hamaker, B., Ronda, F. (2023). Ultrasound treatment of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties. LWT – Food Science and Technology, 174, 114463.

Vicente, A., Villanueva, M., Caballero, P.A., Muñoz, J.M., Ronda, F. (2023). Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour. Food Hydrocolloids, 137, 108328.


Solaesa, A.G., Villanueva, M., Vela, A.J., Ronda, F. (2022). Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments. International Journal of Biological Macromolecules, 222, 1768 – 1777.

Villanueva, M., Abebe, W., Pérez-Quirce, S., Ronda, F. (2022). Impact of the variety of tef [Eragrostis tef (Zucc.) Trotter] on physical, sensorial and nutritional properties of gluten-free breads. Foods, 11 (7), 1017.

Gutiérrez, A.L., Rico, D., Ronda, F., Martín-Diana, A.B., Caballero, P.A. (2022). Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatment for enhancing functional, nutritional and bioactive properties. Journal of Cereal Science, 105, 103458.

Deriu, A.G., Vela, A.J., Ronda, F. (2022). Techno-functional and gelling properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A study of its potential as a new gluten-free starch source in industrial applications. Foods, 11 (2), 183.


Acevedo, B.A., Villanueva, M., Chaves, M.G., Avanza, M.V., Ronda, F. (2021). Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments. Food Hydrocolloids, 124, 107266.

Vela, A.J., Villanueva, M., Ronda, F. (2021). Low-frequency ultrasonication modulates the impact of annealing on physicochemical properties and functional properties of rice flour. Food Hydrocolloids, 120, 106933.

Solaesa, A.G., Villanueva, M., Muñoz, J.M., Ronda, F. (2021). Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour. LWT – Food Science and Technology, 141, 110851.

Vela, A.J., Villanueva, M., Solaesa, A.G., Ronda, F. (2021). Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features. Food Hydrocolloids, 113, 106480.

Villanueva, M., Abebe, W., Collar, C., Ronda, F. (2021). Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality. LWT – Food Science and Technology, 135, 110065.


Rico, D., Villaverde, A., Martinez-Villaluenga, C., Gutiérrez, A.L., Caballero, P.A., Ronda, F., Peñas, E., Frias, J., Martin Diana, A.B. (2020). Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient. Foods, 9 (6), 781.

Solaesa, A.G., Villanueva, M., Vela, A.J., Ronda, F. (2020). Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions. Food Hydrocolloids, 105, 105770.

Collar, C., Villanueva, M., Ronda, F. (2020). Structuring diluten wheat matrices: impact of heat moisture treatment on protein aggregation and viscoelasticity of hydrated composite flours. Food and Bioprocess Technology, 13, 475 – 487.


Rico, D., Ronda, F., Villanueva, M., Pérez Montero, C., Martín-Diana, A.B. (2019). Development of healthy gluten-free crackers from White and Brown tef (Eragrostis tef Zucc.) flours. Heliyon, 5, e02598.

Solaesa, A.G., Villanueva, M., Beltrán, S., Ronda, F. (2019). Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties. Food and Bioprocess Technology, 12, 1593-1602.

Acevedo, B.A., Villanueva, M., Chaves, M.G., Avanza, M.V., Ronda, F. (2019). Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches.  International Journal of Food Science and Technology, 55 (2), 712 – 719.

Villanueva, M., Harasym, J., Muñoz, J.M., Ronda, F. (2019). Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance. Food Hydrocolloids, 90, 472 – 481.


Assefa, Y., Emire, S., Villanueva, M., Abebe, W., Ronda, F. (2018). Influence of milling type on tef injera quality. Food Chemistry, 266, 155 – 160.

Villanueva, M., De Lamo, B., Harasym, J., Ronda, F. (2018). Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches. Carbohydrate Polymers, 201, 374 – 381.

Villanueva, M., Pérez-Quirce, S., Collar, C., Ronda, F. (2018). Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs. LWT – Food Science and Technology, 96, 446 – 454.

Pérez-Quirce, S., Caballero, P. A., Vela, A. J., Villanueva, M., Ronda, F. (2018). Impact of yeast and fungi (1-3)(1-6)-b-glucan  concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs. Food Hydrocolloids, 79, 382 – 390.

Villanueva, M., Harasym, J., Muñoz, J.M., Ronda, F. (2018). Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties. Journal of Food Engineering, 224, 156 – 164.

Villanueva, M., Ronda, F., Moschakis, T., Lazaridou, A., Biliaderis, C. (2018). Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels. Food Hydrocolloids, 79, 20-29.


Pérez-Quirce, S., Ronda, F., Lazaridou, A., Biliaderis, C. (2017). Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads. Food and Bioprocess Technology, 10(8), 1412-1421.


Pérez-Quirce, S., Ronda, F., Melendre, C., Lazaridou, A., Biliaderis, C. (2016). Inactivation of endogenous rice flour β-glucanase by microwave radiation and impact on physico-chemical properties of the treated flour. Food and Bioprocess Technology, 9(9), 1562-1573.

Ronda, F., Pérez-Quirce, S., Villanueva, M. (2016). Rheological Properties of Gluten-Free Bread Doughs. Relationship with Bread Quality. In: Ahmed, J. Ptaszek, P. and Basu, S. (Eds), Advances in Food Rheology and Applications. Elsevier.


Ronda, F., Abebe, W., Pérez-Quire, S., Collar, C. (2015). Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach. Journal of Cereal Science, 64, 139-146.

Abebe, W., Ronda, F., Villanueva, M., Collar, C. (2015). Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume. European Food Research and Technology, 241, 469 – 478.

Ronda, F., Pérez-Quirce, S., Lazaridou, A., Biliaderis, C. (2015). Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread quality: a physico-chemical and nutritional perspective. Food Hydrocolloids, 48, 198 – 207.

Abebe, W., Collar, C., Ronda. (2015). Impact of variety type and particle size distribution on starchenzymatic hydrolysis and functional properties of tef flours. Carbohydrate Polymers, 115, 260-268.

Villanueva, M., Mauro, R.R., Collar, C., Ronda, F. (2015). Acidification of protein-enriched rice starch doughs: effects on breadmaking. European Food Research and Technology, 240, 783 – 794.


Ronda, F., Villanueva, M., Collar, C. (2014). Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein. LWT -Food Science and Technology, 59, 12-20.

Pérez-Quirce, S., Collar, C., Ronda, F. (2014). Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads. International Journal of Food Science and Technology, 49, 1375-1382.

Ronda, F., Quilez, J., Pando, V., Roos, Y. (2014). Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread. Journal of Food Engineering, 131, 116-123.


Ronda, F., Pérez-Quirce, S., Angioloni, A., Collar, C. (2013). Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach. Food Hydrocolloids, 32, 252-262.

Acevedo, B.A., Avanza, M.V., Cháves, M.G., Ronda, F. (2013). Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours. Journal of Food Engineering, 119, 65 – 71.


Ronda, F., Rivero, P., Caballero, P.A., Quilez, J. (2012). High insoluble fiber content increases in vitro starch digestibility in partially baked breads. International Journal of Food Science and Nutrition, 63(8), 971-977.


Blanco, C.A., Ronda, F., Pérez, B., Pando, V. (2011). Improving gluten-free bread quality by enrichment with acidic food additives. Food Chemistry, 127, 1204 – 1209.

Ronda, F., Roos, Y. (2011). Staling of fresh and frozen gluten-free bread. Journal of Cereal Science, 53(3), 340-346.

Ronda, F., Caballero, P.A., Quilez, J., Roos, Y. (2011). Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness. Journal of Cereal Science, 53(1), 97 – 103.

Ronda, F., Oliete, B., Gómez, M., Caballero, P.A., Pando, V. (2011). Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering, 102(3), 272- 277.