foto_monika.jpg picture
 
Firma en Digital.CSIC (*):
Haros, Monika
 
Otras firmas:
Haros, Claudia Monika
 
Centro o Instituto:
CSIC - Instituto de Agroquímica y Tecnología de Alimentos (IATA)
 
Especialización:
Cereales y Productos Derivados
 
Email:
mharos@iata.csic.es
 
 
Perfil en Google Scholar:
 
Scopus AuthorID:
 
Otros - ResearchGate:
 

Results 1-20 of 39 (Search time: 0.001 seconds).

RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessFABT.pdf.jpgAug-2012Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough BreadmakingSanz Penella, Juan Mario ; Tamayo Ramos, Juan Antonio ; Haros, Monika  artículo
2openAccessEFRT-2014-GarciaMantrana.pdf.jpg2014Application of phytases from bifidobacteria in the development of cereal-based products with amaranthGarcía Mantrana, Izaskun ; Monedero, Vicente ; Haros, Monika  artículo
3openAccessLWT-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
4openAccessCquinoa_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
5openAccessMeat 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
6openAccess; 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
7openAccessDevelopment_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
8openAccessDevelopment_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
9openAccess.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
10openAccess2019FChemistry-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
11openAccessEffect_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
12openAccessEFRT-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
13openAccessFSTI2020-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
14openAccessPFHN-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
15openAccessFBT-2013-Haros.pdf.jpg2013Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread QualityWronkowska, Małgorzata; Haros, Monika  ; Soral-Śmietana, Mariaartículo
16openAccessLWT-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
17openAccessEffects_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
18openAccessBrazilian 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
19openAccessEFRT-2013-IglesiasPuig.pdf.jpg2013Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.)Iglesias Puig, Esther ; Haros, Monika  artículo
20openAccessLWT 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