Search filters

List of works by Felicidad Ronda

2-Acetyl-1,3-cyclopentanedione–oxovanadium(IV) complexes. Acidity and implications for gastrointestinal absorption

scientific article published on 12 September 2006

Acidification of protein-enriched rice starch doughs: effects on breadmaking

Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics

Effect of dietary fibre on dough rheology and bread quality

Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

article by Felicidad Ronda published May 2005 in Food Chemistry

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

article by Manuel Gomez et al published March 2007 in Food Hydrocolloids

Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (Coccinia abyssinica (Lam.) Cogn.) Cultivars

scientific article published in 2023

Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels.

scientific article published on 29 January 2008

High insoluble fibre content increasesin vitrostarch digestibility in partially baked breads ⬇️

scientific article published on May 24, 2012

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.

scientific article published on 2 September 2014

Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

Improving gluten-free bread quality by enrichment with acidic food additives

scientific article published on 2 February 2011

Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

article published in 2014

Multivariate optimisation of a capillary electrophoretic method for the separation of glutenins. Application to quantitative analysis of the endosperm storage proteins in wheat

Prolonged frozen storage of partially-baked wheat bread increasesin vitroslowly digestible starch after final bake

scientific article published on 01 September 2010

Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads

Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

Paulina is supported by:

About Paulina

Help