Showing results 1 to 20 of 45
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| Rights | Preview | Issue Date | Title | Author(s) | Type |
| openAccess |  | Aug-2012 | Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking | Sanz Penella, Juan Mario  ; Tamayo Ramos, Juan Antonio ; Haros, Monika | artículo |
| openAccess |  | 2014 | Application of phytases from bifidobacteria in the development of cereal-based products with amaranth | García Mantrana, Izaskun ; Monedero, Vicente ; Haros, Monika | artículo |
| openAccess |  | 2015 | Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability | Iglesias Puig, Esther ; Monedero, Vicente ; Haros, Monika | artículo |
| openAccess |  | 2020 | C. quinoa and S. hispanica L. Seeds Provide Immunonutritional Agonists to Selectively Polarize Macrophages | Srdić, Maša; Ovčina, Ivana; Fotschki, Bartosz; Haros, Monika ; Laparra, José Moisés | artículo |
| openAccess |  | 2019 | Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life | Fernández-López, J.; Lucas-González, R.; Viuda-Martos, M.; Sayas-Barberá, E.; Navarro, C.; Haros, Monika ; Pérez-Álvarez, J.A. | artículo |
| openAccess |  | 7-Apr-2020 | Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling | Ahmed, Imen Bel Hadj; Hannachi, Ahmed; Haros, Monika | artículo |
| openAccess |  | 2020 | Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread | Miranda Ramos, Karla Carmen; Haros, Monika | artículo |
| openAccess |  | 1-Sep-2019 | Development of healthy, nutritious bakery products by incorporation of quinoa | Ballester Sánchez, Jaime; Millán-Linares, María del Carmen ; Fernández-Espinar, María Teresa ; Haros, Monika | artículo |
| openAccess |  | 22-Jun-2020 | Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds | Guiotto, Estefanía Nancy; Tomás, Mabel Cristina; Haros, Monika | artículo |
| openAccess |  | 2013 | Diet shapes the ability of human intestinal microbiota to degrade phytate - in vitro studies | Markiewicz, L. H.; Honke, J.; Haros, Monika ; Swiatecka, D.; Wróblewska, B. | artículo |
| openAccess |  | 7-Nov-2018 | Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta | Tazrart, Karima; Zaidi, Farid; Salvador, Ana ; Haros, Monika | artículo |
| openAccess |  | 20-May-2020 | Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread | Miranda Ramos, Karla Carmen; Millán-Linares, María del Carmen ; Haros, Monika | artículo |
| openAccess |  | 8-Oct-2015 | Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality | Tazrart, Karima; Zaidi, Farid; Lamacchia, Carmen; Haros, Monika | artículo |
| openAccess |  | 2-Mar-2020 | Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir | Ould Saadi, Linda; Zaidi, Farid; Sanz Taberner, Teresa ; Haros, Monika | artículo |
| closedAccess | | 2003 | Effect of freezing and frozen storage on the staling of part-baked bread | Bárcenas, María Eugenia; Haros, Monika ; Benedito Mengod, Carmen; Rosell, Cristina M. | artículo |
| openAccess |  | 9-Feb-2019 | Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread | Ballester Sánchez, Jaime; Gil, José Vicente ; Haros, Monika ; Fernández-Espinar, María Teresa | artículo |
| openAccess |  | 2013 | Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality | Wronkowska, Małgorzata; Haros, Monika ; Soral-Śmietana, Maria | artículo |
| openAccess |  | 2013 | Effect of whole amaranth flour on bread properties and nutritive value | Sanz Penella, Juan Mario ; Wronkowska, Małgorzata; Soral-Śmietana, Maria; Haros, Monika | artículo |
| openAccess |  | 2020 | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage | Fernández-López, J.; Lucas-González, Raquel; Roldán-Verdú, Alba; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; Ballester Sánchez, Jaime; Haros, Monika ; Pérez-Álvarez, J.A. | artículo |
| openAccess |  | Sep-2016 | Evaluación de la calidad tecnológica, nutricional y sensorial de productos de panadería por sustitución de harina de trigo por harina integral de arroz | Salas Mellado, Myriam de las Mercedes; Haros, Monika | artículo |
