Inicio > RONDA BALBAS, MARIA FELICIDAD

RONDA BALBAS, MARIA FELICIDAD

CATEDRATICOS DE UNIVERSIDAD
Ingeniería Agrícola y Forestal
Tecnología de la Industria Alimentaria: Cereales y Derivados
 
mfronda@uva.es

Índice H en Scopus: 30
 

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Cogn.) Cultivars00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=80614]], camposKey:2304-8158 2023-07-01 Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=80615]], camposKey:0023-6438 2023-06-15 Physical modification caused by acoustic cavitation improves rice flour bread-making performance00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=80814]], camposKey:2304-8158 2023-06-01 Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75028]], camposKey:0268-005X 2023-04-01 Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75324]], camposKey:2304-8158 2023-04-01 Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75779]], camposKey:2304-8158 2023-03-01 Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation¿Development of New Improved Gluten-Free Ingredients00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75451]], camposKey:1420-3049 2023-03-01 Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75712]], camposKey:2304-8158 2023-02-01 Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75713]], camposKey:0023-6438 2023-01-15 Ultrasound treatments of tef [Eragrostis tef (Zucc.) 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Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=56612]], camposKey:2304-8158 2020-01-01 Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient.7810, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=56585]], camposKey:0268-005X 2020-01-01 Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. 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Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties15931602, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=56587]], camposKey:2405-8440 2019-01-01 Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=48465]], camposKey:0268-005X 2019-01-01 Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance472481, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=50154]], camposKey:0950-5423 2019-01-01 Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=56609]], camposKey:2278¿2249 2018-01-01 Effect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injera919, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=50157]], camposKey:0023-6438 2018-01-01 Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs446454, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=50159]], camposKey:0268-005X 2018-01-01 Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels2029, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49849]], camposKey:0268-005X 2018-01-01 Impact of yeast and fungi (1¿¿¿3)(1¿¿¿6)-ß-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs382390, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=50158]], camposKey:0308-8146 2018-01-01 Influence of milling type on tef injera quality155160, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=48466]], camposKey:0260-8774 2018-01-01 Microwave absorption capacity of rice flour. 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Trotter] grain flours1420, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7238]], camposKey:1438-2377 2015-04-01 Acidification of protein-enriched rice starch doughs: effects on breadmaking783794, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7233]], camposKey:0144-8617 2015-01-22 Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours260268, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7236]], camposKey:0023-6438 2014-11-01 Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein1220, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7225]], camposKey:0733-5210 2014-07-01 Rheological and textural properties of tef [Eragrostis tef (Zucc.) 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2014-2015 1 2015-01-01 Universidad de Valladolid]

PUBLICACIONES

Artículos de revista (92)

Gutierrez A.L.; Rico D.; Ronda F.; Caballero P.A.; Martin-Diana A.B. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review . FOODS 2024; 13(1).

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Libros (1)

Nuevas tecnologías para el control de proceso y de producto en la industria alimentaria. Secretariado de Publicaciones e Intercambio Editorial 2004.
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Capítulos de libros (8)

Felicidad Ronda; Sandra Pérez-Quirce; Marina Villanueva. Rheological properties of gluten-free bread doughs and their modification: improve bread quality. En: Felicidad Ronda, Sandra Pérez-Quirce, Marina Villanueva. Advances in Food Rheology and Its Applications. Elsevier; 2022. p. 479-519.

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Actas de congresos (1)

Ronda Balbas, Felicidad (2015). Innovación docente en la materia de calidad y seguridad alimentaria . En Cardeñoso Payo, Valentin; Corell Almuzara, Alfredo. Proyecto de innovación docente de la Universidad de Valladolid (UVa) de los años 2013-2014 y 2014-2015. 1 ed. Universidad de Valladolid; 2015. p. 71-72.

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AYUDA A LA INVESTIGACIÓN

Proyectos (17)

SEPARACIÓN DE MACROMOLECULAS Y NANOPARTÍCULAS MEDIANTE FFF/ SEC CONMUTADAS Y CARACTERIZACIÓN DE SU MASA MOLAR ABSOLUTA, TAMAÑO Y CONFORMACIÓN MOLECULAR MEDIANTE DETECCIÓN COMBINADA MALS-UV-VISCO-dRI. Equipo Investigadores: RONDA BALBAS, MARIA FELICIDAD (IP); ARIAS VALLEJO, FRANCISCO JAVIER; RODRIGUEZ CABELLO, JOSE CARLOS; COCERO ALONSO, MARIA JOSE; RODRIGUEZ PEREZ, MIGUEL ANGEL; BELTRAN CALVO, SAGRARIO. EQC2021-006985-P. Entidades Participantes: UNIVERSIDAD DE VALLADOLID (UVa). Entidades Financiadoras: AGENCIA ESTATAL DE INVESTIGACIÓN, 10.13039/501100011033, UNIÓN EUROPEA.-NEXT GENERATION UE, ESPAÑA PUEDE, PLAN DE RECUPERACIÓN, TRANSFORMACIÓN Y RESILIENCIA, MICINN. MINISTERIO DE CIENCIA E INNOVACIÓN . 01/01/2022-31/12/2023

Next Generation-UEMnisterio de Ciencia e InnovaciónAEIEspaña PuedePlan de Recuperación, transformación y Resiliencia
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Convenios/Contratos OTC (45)

Experiencias de laboratorio para la implementación industrial del tratamiento de harinas de trigo mediante microondas.. Equipo Investigadores: VILLANUEVA BARRERO, MARINA (IP); MUÑOZ MUÑOZ, JOSE MARIA (IP); RONDA BALBAS, MARIA FELICIDAD; CABALLERO CALVO, PEDRO ANTONIO; VICENTE FERNANDEZ, AINHOA. Entidades Participantes: FUNDACION GENERAL DE LA UNIVERSIDAD DE VALLADOLID.. Entidades Financiadoras: CORPORATIVO BIMBO, S.A. DE C.V.. 20/10/2023

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Otras ayudas y becas (18)

CONTRATO PREDOCTORAL UVA DE MURDIATI, MURDIATI: EMPLEO DE NUEVAS TECNOLOGÍAS DE MODIFICACIÓN FÍSICA DE GRANOS Y HARINAS DE ALTO VALOR NUTRICIONAL PARA REDUCIR EL ÍNDICE GLUCÉMICO DE PRODUCTOS SIN GLUTEN. RONDA BALBAS, MARIA FELICIDAD (Director). - -, MURDIATI (Beneficiario). 09/04/2024 - 08/04/2028. 94.700,76 EUR.

Banco SantanderUniversidad de Valladolid
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OTROS

Tesis doctorales (5)


 
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Congresos (9)

21st Gums and Stabilizers for the Food industry Conference, ( GRECIA ) 06/06/2023 - 09/06/2023
(Póster). Marina Villanueva; Felicidad Ronda. Can microwave-treated rice flour replace the hydroxy-propyl-methyl-cellulose in gluten-free bread formulations?
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Patentes (2)

Felicidad Ronda Balbás, Marina Villanueva Barrero, Joannas Harasym, Jose Mª Muñoz Muñoz, Pedro Antonio Caballero Calvo, Sandra Pérez Quirce. Harina de arroz modificada mediante tratamiento hidrotérmico con microondas, método de obtención y usus de la misma. P-201830851 /PCT/ES2019/070553. 2018
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Estancias de investigación (4)

ESTANCIA DE INVESTIGACIÓN RELACIONES INTERNACIONALES ERASMUS. 06/07/2015 - 10/07/2015
     ARISTOTLE UNIVERSITY OF THESSALONIKI. Tesalónica ( GRECIA )


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Proyectos de innovación docente (4)

Consolidación del equipo interdisciplinar de trabajo orientado a desarrollar un proceso de enseñanza-aprendizaje en materia de nutrición e innovación de alimentos - PID-2013/131. Universidad de Valladolid. 01/09/2013.
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