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RightsPreviewIssue DateTitleAuthor(s)Type
openAccessFABT.pdf.jpgAug-2012Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough BreadmakingSanz Penella, Juan Mario ; Tamayo Ramos, Juan Antonio ; Haros, Monika  artículo
openAccessEFRT-2014-GarciaMantrana.pdf.jpg2014Application of phytases from bifidobacteria in the development of cereal-based products with amaranthGarcía Mantrana, Izaskun ; Monedero, Vicente ; Haros, Monika  artículo
openAccessLWT-2015-Iglesias_Puig.pdf.jpg2015Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailabilityIglesias Puig, Esther ; Monedero, Vicente ; Haros, Monika  artículo
openAccessCquinoa_Srdić_Art2020.pdf.jpg2020C. quinoa and S. hispanica L. Seeds Provide Immunonutritional Agonists to Selectively Polarize MacrophagesSrdić, Maša; Ovčina, Ivana; Fotschki, Bartosz; Haros, Monika  ; Laparra, José Moisés artículo
openAccessMeat Sci2019-fernandez.pdf.jpg2019Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-lifeFernández-López, J.; Lucas-González, R.; Viuda-Martos, M.; Sayas-Barberá, E.; Navarro, C.; Haros, Monika  ; Pérez-Álvarez, J.A.artículo
openAccess; embargoedAccessCombined_Ahmed_Art2020.pdf.jpg7-Apr-2020Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during StalingAhmed, Imen Bel Hadj; Hannachi, Ahmed; Haros, Monika  artículo
openAccessDevelopment_Ballester_Sanchez_Art2019.pdf.jpg1-Sep-2019Development of healthy, nutritious bakery products by incorporation of quinoaBallester Sánchez, Jaime; Millán-Linares, María del Carmen  ; Fernández-Espinar, María Teresa ; Haros, Monika  artículo
openAccessDevelopment_Guiotto_Art2020.pdf.jpg22-Jun-2020Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) SeedsGuiotto, Estefanía Nancy; Tomás, Mabel Cristina; Haros, Monika  artículo
openAccess.JAM-2013-Markiewicz.pdf.jpg2013Diet shapes the ability of human intestinal microbiota to degrade phytate - in vitro studiesMarkiewicz, L. H.; Honke, J.; Haros, Monika  ; Swiatecka, D.; Wróblewska, B.artículo
openAccess2019FChemistry-Tazrart.pdf.jpg7-Nov-2018Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pastaTazrart, Karima; Zaidi, Farid; Salvador, Ana ; Haros, Monika  artículo
openAccessEffect_Miranda_Ramos_Art2020.pdf.jpg20-May-2020Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of BreadMiranda Ramos, Karla Carmen; Millán-Linares, María del Carmen  ; Haros, Monika  artículo
openAccessEFRT-2016-Tazrart.pdf.jpg8-Oct-2015Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta qualityTazrart, Karima; Zaidi, Farid; Lamacchia, Carmen; Haros, Monika  artículo
openAccessFSTI2020-Ould Saadi.pdf.jpg2-Mar-2020Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefirOuld Saadi, Linda; Zaidi, Farid; Sanz Taberner, Teresa ; Haros, Monika  artículo
openAccessPFHN-2019_Ballester-Sanchez.pdf.jpg9-Feb-2019Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of BreadBallester Sánchez, Jaime; Gil, José Vicente ; Haros, Monika  ; Fernández-Espinar, María Teresa artículo
openAccessFBT-2013-Haros.pdf.jpg2013Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread QualityWronkowska, Małgorzata; Haros, Monika  ; Soral-Śmietana, Mariaartículo
openAccessLWT-2013-SanzPenella.pdf.jpg2013Effect of whole amaranth flour on bread properties and nutritive valueSanz Penella, Juan Mario ; Wronkowska, Małgorzata; Soral-Śmietana, Maria; Haros, Monika  artículo
openAccessEffects_Fernandez_Art2020.pdf.jpg2020Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold StorageFernández-López, J.; Lucas-González, Raquel; Roldán-Verdú, Alba; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; Ballester Sánchez, Jaime; Haros, Monika  ; Pérez-Álvarez, J.A.artículo
openAccessBrazilian J Food Technol-2016-Mellado.pdf.jpgSep-2016Evaluación de la calidad tecnológica, nutricional y sensorial de productos de panadería por sustitución de harina de trigo por harina integral de arrozSalas Mellado, Myriam de las Mercedes; Haros, Monika  artículo
openAccessEFRT-2013-IglesiasPuig.pdf.jpg2013Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.)Iglesias Puig, Esther ; Haros, Monika  artículo
openAccessLWT 2019- Miranda.pdf.jpg19-Jul-2019Evaluation of technological and nutritional quality of bread enriched with amaranth flourMiranda Ramos, Karla Carmen; Sanz Ponce, Neus; Haros, Monika  artículo