Inicio > VILLANUEVA BARRERO, MARINA

VILLANUEVA BARRERO, MARINA

Cargo
PROFESORA/PROFESOR PERMANENTE LABORAL
Departamento
Ingeniería Agrícola y Forestal
Grupos de investigación
Tecnología de la Industria Alimentaria: Cereales y Derivados
 
Correo electrónico
marina.villanueva@uva.es

Índice H en Scopus: 20
 

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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=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=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=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=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=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=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=50160]], camposKey:2042-8049 2017-01-01 Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality297334, 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=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=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][CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=31052]},camposKey: 479 519 Rheological properties of gluten-free bread doughs and their modification: improve bread quality 9780128239834Advances in Food Rheology and Its Applications 1 2022-01-01 Elsevier, CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=31770]},camposKey: 105 0 Potencial de la harina de alpiste como ingrediente de alto valor nutricional para el desarrollo de alimentos sin gluten 849773954XX Congreso Nacional CyTA/CESIA 1 2019-01-01 Universidad de León , CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=31771]},camposKey: 52 0 Tratamiento de granos de cereales y pseudocereales con tecnologías emergentes como estrategia para la mejora de la calidad y el valor nutricional de productos sin gluten 849773954XX Congreso Nacional CyTA/CESIA 1 2019-01-01 Universidad de León , CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=21480]},camposKey: 297 334 Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality 9780081004319Advances in Food Rheology and Its Applications 1 2017-01-01 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Artículos de revista (41)

Vicente A.; Mauro R.R.; Villanueva M.; Caballero P.A.; Hamaker B.; Ronda F. Molecular and structural changes in starch and proteins induced by microwave treatment and their effect on pasting properties. A study on amaranth, buckwheat, quinoa, and sorghum in grain and flour form . INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 2025; 318

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Capítulos de libros (4)

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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Proyectos (4)

CREACIÓN DE COMPLEJOS ALMIDÓN-POLIFENOL DE INCLUSIÓN/NO-INCLUSIÓN MEDIANTE TECNOLOGÍAS EMERGENTES Y SOSTENIBLES PARA EL DESARROLLO DE PRODUCTOS SIN GLUTEN DE NUEVA GENERACIÓN. Equipo personal investigador: RONDA BALBAS, MARIA FELICIDAD (IP); CABALLERO CALVO, PEDRO ANTONIO (IP); MUÑOZ MUÑOZ, JOSE MARIA; VILLANUEVA BARRERO, MARINA. Equipo de Trabajo: ZELEKE, WORKINEH ABEBE; MENDOZA PEREZ, RITO JOSE; LAZARIDOU -, ATHINA; CALIX RIVERA, CALEB SAMIR; VICENTE FERNANDEZ, AINHOA; GARCIA SOLAESA, ANGELA; MAURO, RAUL RICARDO; - -, MURDIATI. Personal Contratado: VICENTE FERNANDEZ, AINHOA. PID2023-153330OB-I00. Entidades Participantes: UNIVERSIDAD DE VALLADOLID (UVa). Entidades Financiadoras: AGENCIA ESTATAL DE INVESTIGACIÓN, FONDOS FEDER, 10.13039/501100011033, FONDO SOCIAL EUROPEO PLUS (FSE+), MINISTERIO DE CIENCIA, INNOVACIÓN Y UNIVERSIDADES, UNION EUROPEA. 01/09/2024-31/08/2028

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Convenios/Contratos OTC (24)

APLICACION DE TECNOLOGIAS EMERGENTES PARA LA CREACION DE INGREDIENTES ALIMENTARIOS DE ELEVADO VALOR NUTRICIONAL Y PROPIEDADES TECNO-FUNCIONALES MEJORADAS.. Equipo personal investigador: CABALLERO CALVO, PEDRO ANTONIO (IP); RONDA BALBAS, MARIA FELICIDAD (IP); MUÑOZ MUÑOZ, JOSE MARIA; VILLANUEVA BARRERO, MARINA. Entidades Participantes: FUNDACION GENERAL DE LA UNIVERSIDAD DE VALLADOLID.. Entidades Financiadoras: FUNDACION UNIVERSIDAD DE VALLADOLID M.P... 24/10/2025

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Otras ayudas y becas (3)

Fundación Alfonso Martín Escudero. Convocatoria de Becas de Investigación en Universidades o Centros en el Extranjero 2019. VILLANUEVA BARRERO, MARINA (Persona beneficiaria). 24/01/2020 - 24/01/2022

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OTROS

Tesis doctorales (1)


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Congresos (17)

ASISTENCIA AL CONGRESO: XXIII European Conference on Food Chemistry (XXIII EUROFOODCHEM 2025), BRATISLAVA ( ESLOVAQUIA ) 11/06/2025 -
(Conferencia invitada). VILLANUEVA BARRERO, MARINA. ASISTENCIA AL CONGRESO: XXIII European Conference on Food Chemistry (XXIII EUROFOODCHEM 2025)
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Patentes (3)

Pedro Antonio Caballero Calvo; María Felicidad Ronda Balbás; Marina Villanueva Barrero; Rito José Mendoza Pérez; Elena Álvarez Olemedo; PROCESO DE OBTENCIÓN DE HARINA DE PISTACHO PARCIALMENTE DESGRASADA Y PRODUCTOS ALIMENTICIOS QUE LA COMPRENDEN. P202530138. 2025.
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Estancias de investigación (3)

Beca postdoctoral para labores de investigación en el extranjero - Fundación Alfonso Martín Escudero. 01/02/2020 - 31/01/2022
     WROCLAW UNIVERSITY OF ECONOMICS AND BUSINESS. 50 383 WROCLAW ( POLONIA )


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