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: 29
 

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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.) Trotter] flour rupture starch ¿-(1,4) bonds and fragment amylose with modification of gelatinization properties00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75714]], camposKey:2665-9271 2023-01-01 Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=80860]], camposKey:1390-9347 2023-01-01 Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro¿ Food Industry00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=80859]], camposKey:1390-9347 2023-01-01 Suitability of Flours and Gels From Crops Affected by Climate Change in Honduras: Crystallinity, Thermal, Dynamic Rheological and Textural Behavior00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75715]], camposKey:0141-8130 2022-12-01 Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments17681777, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75029]], camposKey:0733-5210 2022-05-01 Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75453]], camposKey:2304-8158 2022-04-01 Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75915]], camposKey:1390-9347 2022-01-01 Effect of rice flour ultrafine particle size on ß-glucanase inactivation by microwave treatments and pasting properties in treated flours00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=66208]], camposKey:0268-005X 2022-01-01 Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75452]], camposKey:2310-2861 2022-01-01 Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75716]], camposKey:2304-8158 2022-01-01 Techno¿Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten¿Free Starch Source in Industrial Applications00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=65290]], camposKey:0023-6438 2021-04-01 Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=66210]], camposKey:0268-005X 2021-04-01 Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=66209]], camposKey:0268-005X 2021-01-01 Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=59781]], camposKey:0023-6438 2021-01-01 Tef [Eragrostis tef (Zucc.) 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. Techno-functional, thermal and rheological properties of milling fractions00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=56586]], camposKey:1935-5130 2020-01-01 Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours475487, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=50155]], camposKey:1935-5130 2019-01-01 Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. 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. Impact of the radiation on rice flour microstructure, thermal and viscometric properties156164, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=50156]], camposKey:0144-8617 2018-01-01 Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches374381, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=56610]], camposKey:1996-0794 2018-01-01 The effect of mechanical kneading and absit preparation difference on tef injera quality246253, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=56589]], camposKey:1935-5130 2017-01-01 Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of ß-Glucans in the Fortified Breads14121421, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=56588]], camposKey:0023-6438 2017-01-01 Effect of ß-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility446453, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=56590]], camposKey:1935-5130 2016-01-01 Inactivation of Endogenous Rice Flour ß-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour15621573, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7229]], camposKey:1438-2377 2015-10-01 Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume469478, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7235]], camposKey:0733-5210 2015-07-01 Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach139146, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7224]], camposKey:0268-005X 2015-06-01 Effect of barley and oat beta-glucan concentrates on gluten-free rice-based doughs and bread characteristics197207, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7223]], camposKey:0733-5210 2015-05-01 Flowability, moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) 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.) Trotter] grain flour gels122130, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7240]], camposKey:0260-8774 2014-06-01 Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread116123, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7232]], camposKey:0950-5423 2014-05-01 Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads13751382, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7226]], camposKey:0260-8774 2013-11-01 Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours6571, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7237]], camposKey:0268-005X 2013-08-01 Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach252262, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7230]], camposKey:0963-7486 2012-12-01 High insoluble fibre content increases in vitro starch digestibility in partially baked breads971977, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=13179]], camposKey:0026-900X 2012-01-01 Azúcares y edulcorantes (I): su utilización en pastelería y panadería620, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=13195]], camposKey:0026-900X 2012-01-01 Azúcares y edulcorantes (II): su utilización en panadería y pastelería615, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7228]], camposKey:0733-5210 2011-05-01 Staling of fresh and frozen gluten-free bread340346, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7234]], camposKey:0308-8146 2011-01-01 Improving gluten-free bread quality by enrichment with acidic food additives12041209, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7247]], camposKey:0260-8774 2011-01-01 Rheological study of layer cake batters made with soybean protein isolate and different starch sources272277, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7239]], camposKey:0733-5210 2011-01-01 Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness97103, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7227]], camposKey:0963-7486 2010-01-01 Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake624629, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7241]], camposKey:1082-0132 2009-01-01 Improvement of Quality of Gluten-free Layer Cakes193202, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7245]], camposKey:1082-0132 2008-06-01 Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread259269, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7242]], camposKey:0308-8146 2008-05-01 Multivariate optimisation of a capillary electrophoretic method for the separation of glutenins. Application to quantitative analysis of the endosperm storage proteins in wheat287296, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7231]], camposKey:0008-6215 2008-04-07 Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels903911, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7244]], camposKey:1438-2377 2008-04-01 Effect of fermentation conditions on bread staling kinetics13791387, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=3716]], camposKey:1082-0132 2008-02-01 Effect of nut paste enrichment on wheat dough rheology and bread volume5765, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7243]], camposKey:0260-8774 2008-01-01 Characterization of cake batters by ultrasound measurements408413, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=3723]], camposKey:0268-005X 2007-01-01 Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes167173, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=3724]], camposKey:0278-6915 2007-01-01 2-Acetyl-1,3-cyclopentanedione-oxovanadium(IV) complexes. Acidity and implications for gastrointestinal absorption322327, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=3728]], camposKey:0924-2244 2006-07-01 A better control of beer properties by predicting acidity of hop iso-¿-acids373377, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=14363]], camposKey:0300-5755 2006-01-01 Textura y color de la carne de vacuno en función de la raza y del sexo. 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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 (9)

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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AYUDA A LA INVESTIGACIÓN

Proyectos (15)

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: MUÑOZ MUÑOZ, JOSE MARIA (IP); VILLANUEVA BARRERO, MARINA (IP); CABALLERO CALVO, PEDRO ANTONIO; RONDA BALBAS, MARIA FELICIDAD; 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 (17)

CONTRATO INVESTIGO MINISTERIO: APLICACIÓN DE PROCESOS DE MODIFICACIÓN FÍSICA (ETIQUETADO LIMPIO) DE HARINAS DE ELEVADO VALOR NUTRICIONAL Y HARINAS SIN GLUTEN PARA SU APLICACIÓN EN EL DESARROLLO DE PRODUCTOS SIN GLUTEN. REVALORIZACIÓN DE HARINAS DERIVADAS DE GRANOS ALTERNATIVOS (TEF, TRIGO SARRACENO, MIJO, AVENA).. RONDA BALBAS, MARIA FELICIDAD (Director). ORDOÑEZ AVILA, MARICELA ELIZABETH (Beneficiario). 16/10/2023 - 15/10/2025. 66.217,84 EUR.

Next Generation-UEMINISTERIO DE TRABAJO Y ECONOMÍA SOCIALPlan de Recuperación, transformación y ResilienciaSERVICIO PUBLICO ESTATAL DE EMPLEO (SEPE)
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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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