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Browsing by Author Garzón, Raquel

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Showing results 1 to 17 of 17
RightsPreviewIssue DateTitleAuthor(s)Type
openAccessBread quality in maize IJFST-R2.pdf.jpg22-Feb-2017Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performanceGarzón, Raquel ; Rosell, Cristina M.  ; Malvar Pintos, Rosa Ana ; Revilla, Pedroartículo
openAccessJCS-2019-Revilla.pdf.jpg29-Jun-2019Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery qualityRevilla, Pedro; Garzón, Raquel ; Rosell, Cristina M.  ; Malvar, Rosa A.artículo
openAccessEvaluation_Bravo_Nuñez_Art2019.pdf.jpg7-May-2019Evaluation of starch–protein interactions as a function of pHBravo-Núñez, Ángela; Garzón, Raquel ; Rosell, Cristina M.  ; Gómez, Manuelartículo
openAccessIJFSTR2019-Calle.pdf.jpg22-May-2019Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifoliumCalle, Jehannara; Benavent Gil, Yaiza; Garzón, Raquel ; Rosell, Cristina M.  artículo
embargoedAccessJCS2020-Espinosa.pdf.jpg26-Aug-2020Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breadsEspinosa Ramírez, Johanan; Garzón, Raquel ; Serna Saldivar, Sergio O.; Rosell, Cristina M.  artículo
openAccessFood Hydrocolloids2018-Espinosa.pdf.jpg14-Jun-2018Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flourEspinosa-Ramírez, Johanan; Garzón, Raquel ; Serna-Saldívar, Sergio O.; Rosell, Cristina M.  artículo
openAccessJFST-Ouazib-2016.pdf.jpg1-Jun-2016Germinated, toasted and cooked chickpea as ingredients for breadmakingOuazib, Meriem; Garzón, Raquel ; Farid Zaidi, Farid; Rosell, Cristina M.  artículo
openAccessIFSET 2019-Gonzalez.pdf.jpg21-Mar-2018Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor floursGonzález, Cristina M.; Garzón, Raquel ; Rosell, Cristina M.  artículo
embargoedAccessFoodChem2020-Garzon.pdf.jpg24-Nov-2020Interaction of dough acidity and microalga level on bread quality and antioxidant propertiesGarzón, Raquel ; Skendia, Adriana; Lazo-Velez, Marco Antonio; Papageorgiou, Maria; Rosell, Cristina M.  artículo
openAccessFood Research Int-2018-Espinosa.pdf.jpg20-Dec-2017Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breadsEspinosa Ramírez, Johanan; Garzón, Raquel ; Serna-Saldívar, Sergio O.; Rosell, Cristina M.  artículo
embargoedAccessPuerta-LWT2020.pdf.jpg5-Dec-2020Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perceptionPuerta, Patricia; Garzón, Raquel ; Rosell, Cristina M.  ; Fiszman, Susana ; Laguna, Laura; Tárrega, Amparo artículo
openAccessINSECTA2016-Garzon.pdf.jpgSep-2016Physical-chemical and microbiological characterization of black soldier fly larva reared in South-East of SpainGarzón, Raquel ; Marin, Cuahtemoc; Velasques,Yelitza; Pastor, Berta; Martínez López, Antonio ; Rosell, Cristina M.  ; Rodrigo Aliaga, Dolores póster de congreso
embargoedAccessCerealChem2020-Garzon.pdf.jpg25-Oct-2020Rapid assessment of starch pasting using a rapid force analyzerGarzón, Raquel ; Rosell, Cristina M.  artículo
openAccessJSFA-2018-Garzon.pdf.jpg24-Apr-2018Understanding the effect of emulsifiers on bread aeration during breadmakingGarzón, Raquel ; Hernando, Isabel; Llorca, Empar; Rosell, Cristina M.  artículo
openAccessFood Hydrocolloids-2018-Morreale.pdf.jpg8-Nov-2017Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcelluloseMorreale, Federico; Garzón, Raquel ; Rosell, Cristina M.  artículo
openAccessjournal.pone.0194477.pdf.jpg22-Mar-2018Use of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvaeKashiri, Mahboobeh; Marin, Cuauhtemoc; Garzón, Raquel ; Rosell, Cristina M.  ; Rodrigo Aliaga, Dolores ; Martínez López, Antonio artículo
openAccessLWT-2018-Rios.pdf.jpg19-May-2018Use of succinyl chitosan as fat replacer on cake formulationsRíos, Raquel V.; Garzón, Raquel ; Lannes, Suzana C. S.; Rosell, Cristina M.  artículo