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 51 (Search time: 0.072 seconds).

RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessFABT.pdf.jpgAug-2012Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough BreadmakingSanz Penella, Juan Mario CSIC; Tamayo Ramos, Juan Antonio CSIC ORCID CVN; Haros, Monika CSIC ORCID artículo
2openAccessEFRT-2014-GarciaMantrana.pdf.jpg2014Application of phytases from bifidobacteria in the development of cereal-based products with amaranthGarcía Mantrana, Izaskun CSIC ORCID; Monedero, Vicente CSIC ORCID; Haros, Monika CSIC ORCID artículo
3openAccessFCh2020-Baczek.pdf.jpg9-Jun-2020Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breadsBączek, Natalia; Jarmułowicz, Anna; Wronkowska, Małgorzata; Haros, Monika CSIC ORCID artículo
4openAccessLWT-2015-Iglesias_Puig.pdf.jpg2015Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailabilityIglesias Puig, Esther CSIC; Monedero, Vicente CSIC ORCID; Haros, Monika CSIC ORCID artículo
5openAccessCquinoa_Srdić_Art2020.pdf.jpg2020C. quinoa and S. hispanica L. Seeds Provide Immunonutritional Agonists to Selectively Polarize MacrophagesSrdić, Maša; Ovčina, Ivana; Fotschki, Bartosz; Haros, Monika CSIC ORCID ; Laparra, José Moisés CSIC ORCIDartículo
6openAccessMeat 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 CSIC ORCID ; Pérez-Álvarez, J.A.artículo
7openAccessCombined_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 CSIC ORCID artículo
8openAccessCombined_Miranda_Art2020.pdf.jpg2020Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh BreadMiranda Ramos, Karla Carmen; Haros, Monika CSIC ORCID artículo
9openAccessfoods-08-00379-v2.pdf.jpg1-Sep-2019Development of healthy, nutritious bakery products by incorporation of quinoaBallester Sánchez, Jaime; Millán-Linares, María del Carmen CSIC ORCID ; Fernández-Espinar, María Teresa CSIC ORCID; Haros, Monika CSIC ORCID artículo
10openAccessDevelopment_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 CSIC ORCID artículo
11openAccess.JAM-2013-Markiewicz.pdf.jpg2013Diet shapes the ability of human intestinal microbiota to degrade phytate - in vitro studiesMarkiewicz, L. H.; Honke, J.; Haros, Monika CSIC ORCID ; Swiatecka, D.; Wróblewska, B.artículo
12openAccess2019FChemistry-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 CSIC ORCID; Haros, Monika CSIC ORCID artículo
13openAccessEffect_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 CSIC ORCID ; Haros, Monika CSIC ORCID artículo
14closedAccessaccesoRestringido.pdf.jpg2002Effect of different carbohydrases on fresh bread texture and bread stalingHaros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen artículo
15openAccessEFRT-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 CSIC ORCID artículo
16openAccessFSTI2020-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 CSIC ORCID; Haros, Monika CSIC ORCID artículo
17closedAccessaccesoRestringido.pdf.jpg2003Effect of freezing and frozen storage on the staling of part-baked breadBárcenas, María Eugenia; Haros, Monika CSIC ORCID ; Benedito Mengod, Carmen ; Rosell, Cristina M. CSIC ORCID artículo
18openAccessPFHN-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 CSIC ORCID; Haros, Monika CSIC ORCID ; Fernández-Espinar, María Teresa CSIC ORCIDartículo
19openAccessFBT-2013-Haros.pdf.jpg2013Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread QualityWronkowska, Małgorzata; Haros, Monika CSIC ORCID ; Soral-Śmietana, Mariaartículo
20openAccessLWT-2013-SanzPenella.pdf.jpg2013Effect of whole amaranth flour on bread properties and nutritive valueSanz Penella, Juan Mario CSIC; Wronkowska, Małgorzata; Soral-Śmietana, Maria; Haros, Monika CSIC ORCID artículo