Publicaciones

2019

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. doi:10.1111/ijfs.1434

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.

2018

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.

2017

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.

2016

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.

2015

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

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.

2014

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.

2013

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.

2012

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.

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.

2011

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, 340-356.

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, 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: 272- 277.

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