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List of works by Laura Román

Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology.

scientific article published on 8 February 2018

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study.

scientific article published on 24 April 2015

Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

scientific article published on 04 September 2018

Biophysical features of cereal endosperm that decrease starch digestibility

scientific article published on 20 February 2017

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

scientific article published on 21 March 2017

Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality.

scientific article

Corrigendum to "Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust" [Food Chem. 239 (2018) 295-303].

scientific article published in February 2018

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

scientific article published on 10 May 2017

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

scientific article

Extruded flour improves batter pick-up, coating crispness and aroma profile

scientific article published on 30 March 2018

Gluten-Free Breads: The Gap Between Research and Commercial Reality

scientific article published on 28 March 2019

High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris)

scientific article published on 26 July 2020

Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust.

scientific article

Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

scientific article published on 22 September 2016

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

scientific article published on 06 August 2020

Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states

scientific article published on 01 February 2019

Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

scientific article published in 2022

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

scientific article published on 8 September 2017

Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity

scientific article published on 26 March 2019

Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives

scientific article published on 19 July 2019

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