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ROMAN RIVAS, LAURA

POSDOCTORAL RAMÓN Y CAJAL
Ingeniería Agrícola y Forestal
 
laura.roman.rivas@uva.es

Índice H en Scopus: 24
 

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camposKey:0268-005X 2022-10-01 Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73017]], camposKey:2304-8158 2022-07-01 Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73018]], camposKey:1466-8564 2022-05-01 Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63445]], camposKey:0308-8146 2021-12-01 Co-extruded wheat/okra composite blends result in soft, cohesive and resilient 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com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63452]], camposKey:0309-1740 2021-02-01 The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63455]], camposKey:0144-8617 2020-10-15 On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63454]], camposKey:0023-6438 2020-10-01 The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73020]], camposKey:2304-8158 2020-08-01 High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris)00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73019]], camposKey:2304-8158 2020-08-01 Modification of physicochemical properties of breadfruit flour using different twin-screw extrusion conditions and its application in soy protein gels00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63460]], camposKey:0308-8146 2020-07-01 Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making00, 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camposKey:2304-8158 2019-07-01 Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=41274]], camposKey:2042-6496 2019-02-01 Nutritional and physical characterization of sugar-snap cookies: Effect of banana starch in native and molten states616624, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49519]], camposKey:0308-8146 2019-01-01 Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb664671, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49521]], camposKey:1935-5130 2019-01-01 Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=50166]], camposKey:1541-4337 2019-01-01 Gluten-Free Breads: The Gap Between Research and Commercial Reality690702, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=40953]], camposKey:2042-6496 2019-01-01 Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states616624, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49518]], camposKey:0038-9056 2019-01-01 Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=50880]], camposKey:1438-2377 2019-01-01 Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles17551766, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49516]], camposKey:0268-005X 2019-01-01 The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties122130, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49523]], camposKey:0260-8774 2018-12-01 Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage134140, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49528]], camposKey:0308-8146 2018-06-01 Corrigendum to ¿Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust¿ [Food Chem. 239 (2018) 295¿303](S0308814617311020)(10.1016/j.foodchem.2017.06.122)00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7825]], camposKey:0308-8146 2018-01-12 Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust295303, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=37414]], camposKey:0963-9969 2018-01-01 Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology686695, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49525]], camposKey:0308-8146 2018-01-01 Extruded flour improves batter pick-up, coating crispness and aroma profile106114, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49529]], camposKey:0260-8774 2018-01-01 Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source93100, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49527]], camposKey:0268-005X 2018-01-01 Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization510518, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7850]], camposKey:1438-2377 2017-03-01 Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour419428, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7832]], camposKey:0144-8617 2017-01-01 Biophysical features of cereal endosperm that 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treatment to modify wheat flours functionality287295, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7866]], camposKey:0963-9969 2015-01-01 Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study7279, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7853]], camposKey:0022-1155 2015-01-01 Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality81888195, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7883]], camposKey:1935-5130 2015-01-01 Effect of Microwave Treatment on Physicochemical Properties of Maize Flour13301335, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=13200]], camposKey:1886-4716 2015-01-01 Los Rebozados en la Industria Alimentaria I: Conceptos Generales714, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=13199]], camposKey:1886-4716 2015-01-01 Los Rebozados en la Industria Alimentaria II: Ingredientes y Fritura1523, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=13197]], camposKey:1886-4716 2015-01-01 Los Rebozados en la Industria Alimentaria III: nuevos desarrollos59, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7867]], camposKey:0146-9428 2014-01-01 Influence of the addition of extruded flours on rice bread quality8394][CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=17565]},camposKey: 693 724 Role of different polymers on the 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Artículos de revista (54)

Bai W.; Vidal N.P.; Roman L.; Portillo-Perez G.; Martinez M.M. Preparation and characterization of self-standing biofilms from compatible pectin/starch blends: Effect of pectin structure . INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 2023; 251.

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Capítulos de libros (2)

Gomez M.; Roman L. Role of different polymers on the development of gluten-free baked goods . En: -. Polymers for Food Applications. -; 2018. p. 693-724.

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AYUDA A LA INVESTIGACIÓN

Proyectos (5)

"UNDERSTANDING STRUCTURE-FUNCTION-DIGESTION RELATIONSHIPS OF PLANT FOOD BIOPOLYMERS". Equipo Investigadores: ROMAN RIVAS, LAURA (IP). RYC2021032926I. Entidades Participantes: UNIVERSIDAD DE VALLADOLID (UVa). Entidades Financiadoras: AGENCIA ESTATAL DE INVESTIGACIÓN, UNIÓN EUROPEA.-NEXT GENERATION UE, PLAN DE RECUPERACIÓN, TRANSFORMACIÓN Y RESILIENCIA, MICINN. MINISTERIO DE CIENCIA E INNOVACIÓN . 01/01/2023-31/12/2025

Next Generation-UEMnisterio de Ciencia e InnovaciónAEIPlan de Recuperación, transformación y Resiliencia
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Convenios/Contratos OTC (9)

Understanding the fine molecular structure of modified starches.. Equipo Investigadores: ROMAN RIVAS, LAURA (IP). Entidades Participantes: FUNDACION GENERAL DE LA UNIVERSIDAD DE VALLADOLID.. Entidades Financiadoras: PURDUE UNIVERSITY.. 12/03/2024

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Otras ayudas y becas (2)

AGENCIA ESTATAL DE INVESTIGACIÓN. CONTRATO POSTDOCTORAL RAMÓN Y CAJAL DE LAURA ROMÁN RIVAS: "UNDERSTANDING STRUCTURE-FUNCTION-DIGESTION RELATIONSHIPS OF PLANT FOOD BIOPOLYMERS". ROMAN RIVAS, LAURA (Director). ROMAN RIVAS, LAURA (Beneficiario). 01/01/2023 - 31/12/2027. 194.500,00 EUR.

Next Generation-UEMnisterio de Ciencia e InnovaciónAEIPlan de Recuperación, transformación y Resiliencia
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OTROS

Congresos (2)

CEREAL 2017, 09/01/2017 -
(Asistencia). ROMAN RIVAS, LAURA. CEREAL 2017
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Estancias de investigación (2)

AYUDAS UVA A LA INVESTIGACION: ESTANCIA DE INVESTIGACION:UNIVERSIDAD DE PURDUE. 07/05/2016 - 05/08/2016
     UNIVERSIDAD DE PURDUE. INDIANA ( ESTADOS UNIDOS DE AMÉRICA )


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Proyectos de innovación docente (1)

Desarrollo de un sistema de evaluación continua a través de un juego informático - PID2014/24. Universidad de Valladolid. 01/09/2014.
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