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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2020 | C. quinoa and S. hispanica L. Seeds Provide Immunonutritional Agonists to Selectively Polarize Macrophages | Srdić, Maša; Ovčina, Ivana; Fotschki, Bartosz; Haros, Monika CSIC ORCID ; Laparra, José Moisés CSIC ORCID | artículo |
| openAccess |  | 28-sep-2023 | Characterization of Quinoa Fibre-Rich Fractions Isolated via Wet-Milling and Their Application in Food | Alonso-Álvarez, Andrea; Haros, Monika CSIC ORCID | artículo |
| openAccess |  | 4-sep-2023 | Chenopodium quinoa's Ingredients Improve Control of the Hepatic Lipid Disturbances Derived from a High-Fat Diet | Garcia Tejedor, Aurora; Haros, Monika CSIC ORCID ; Laparra Llopis, 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 CSIC ORCID ; Pérez-Álvarez, J.A. | artículo |
| openAccess |  | 7-abr-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 CSIC ORCID | 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 CSIC ORCID | artículo |
| openAccess |  | 1-sep-2019 | Development of healthy, nutritious bakery products by incorporation of quinoa | Ballester Sánchez, Jaime CSIC; Millán-Linares, María del Carmen CSIC ORCID ; Fernández-Espinar, María Teresa CSIC ORCID; Haros, Monika CSIC ORCID | artículo |
| openAccess | | 2020 | Development of Healthy, Nutritious Bakery Products by incorporation of Quinoa | Ballester Sánchez, Jaime CSIC; Millán-Linares, María del Carmen CSIC ORCID ; Fernández-Espinar, María Teresa CSIC ORCID; Haros, Monika CSIC ORCID | capítulo de libro |
| 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 CSIC ORCID | artículo |
| openAccess |  | 2013 | Diet shapes the ability of human intestinal microbiota to degrade phytate - in vitro studies | Markiewicz, L. H.; Honke, J.; Haros, Monika CSIC ORCID ; 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 CSIC ORCID; Haros, Monika CSIC ORCID | 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 CSIC ORCID ; Haros, Monika CSIC ORCID | artículo |
| openAccess |  | 10-dic-2021 | Effect of different black quinoa fractions (Seed, flour and wet-milling coproducts) upon quality of meat patties during freezing storage | Sayas Barberá, Estrella; Valero Asencio, María Maite; Navarro Rodríguez-Vera, Casilda; Fernández-López, Juana; Haros, Monika CSIC ORCID ; Pérez-Álvarez, José Ángel; Viuda Martos, Manuel | artículo |
| closedAccess |  | 2002 | Effect of different carbohydrases on fresh bread texture and bread staling | Haros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | 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 CSIC ORCID | 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 CSIC ORCID; Haros, Monika CSIC ORCID | artículo |
| closedAccess |  | 2003 | Effect of freezing and frozen storage on the staling of part-baked bread | Bárcenas, María Eugenia; Haros, Monika CSIC ORCID ; Benedito Mengod, Carmen ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 13-ene-2023 | Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd) | Maldonado-Alvarado, Pedro; Pavón-Vargas, Darío Javier; Abarca-Robles, Juan; Valencia-Chamorro, Silvia; Haros, Monika CSIC ORCID | 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 CSIC; Gil, José Vicente CSIC ORCID; Haros, Monika CSIC ORCID ; Fernández-Espinar, María Teresa CSIC ORCID | artículo |
| openAccess |  | 2013 | Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality | Wronkowska, Małgorzata; Haros, Monika CSIC ORCID ; Soral-Śmietana, Maria | artículo |
