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Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels

Food and bioprocess technology, 2018, Vol.11 (1), p.132-140

2018

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Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours

Food and bioprocess technology, 2013-06, Vol.6 (6), p.1476-1485

2013

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Technological Assessment of Chestnut Flour Doughs Regarding to Doughs from Other Commercial Flours and Formulations

Food and bioprocess technology, 2012-08, Vol.5 (6), p.2301-2310

2012

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The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol

Food and bioprocess technology, 2017-03, Vol.10 (3), p.603-613

2017

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Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

International journal of polymer science, 2018-01, Vol.2018, p.1-11

2018

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Physicochemical and structural properties of starch isolated from fresh and dried chestnuts and chestnut flour

Food technology and biotechnology, 2014-01, Vol.52 (1), p.135-135

2014

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Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch

Food and bioprocess technology, 2011-11, Vol.4 (8), p.1497-1504

2011

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Water Adsorption Isotherms of Chia (Salvia hispanica L.) Seeds

Food and bioprocess technology, 2012-04, Vol.5 (3), p.1077-1082

2012

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Effect of brown seaweed powder on physical and textural properties of wheat bread

European food research & technology, 2018, Vol.244 (1), p.1-10

2018

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Aqueous extracts of Ascophyllum nodosum obtained by ultrasound-assisted extraction: effects of drying temperature of seaweed on the properties of extracts

Journal of applied phycology, 2017-12, Vol.29 (6), p.3191-3200

2017

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Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans

Carbohydrate polymers, 2018-01, Vol.180, p.72-80

2018

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Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

International journal of food science & technology, 2017-01, Vol.52 (1), p.81-90

2017

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Drying temperature effect on powder physical properties and aqueous extract characteristics of Fucus vesiculosus

Journal of applied phycology, 2016-08, Vol.28 (4), p.2485-2494

2016

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Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums

Carbohydrate polymers, 2012-06, Vol.89 (2), p.592-598

2012

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Water sorption isotherms and air drying kinetics modelling of the brown seaweed Bifurcaria bifurcata

Journal of applied phycology, 2016-02, Vol.28 (1), p.609-618

2016

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Rheological behaviour of aqueous methylcellulose systems: Effect of concentration, temperature and presence of tragacanth

Food science & technology, 2017-10, Vol.84, p.764-770

2017

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Rheological properties of commercial chestnut flour doughs with different gums

International journal of food science & technology, 2011-10, Vol.46 (10), p.2085-2095

2011

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Thermal reversibility of kappa/iota-hybrid carrageenan gels extracted from Mastocarpus stellatus at different ionic strengths

Journal of the Taiwan Institute of Chemical Engineers, 2017-02, Vol.71, p.414-420

2017

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Water Sorption Isotherms and Air Drying Kinetics of Fucus vesiculosus Brown Seaweed

Journal of food processing and preservation, 2017-08, Vol.41 (4), p.n/a

2017

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Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies

Journal of food measurement & characterization, 2019-12, Vol.13 (4), p.2571-2580

2019

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Air-drying and rehydration characteristics of the brown seaweeds, Ascophylum nodosum and Undaria pinnatifida

Journal of applied phycology, 2018-04, Vol.30 (2), p.1259-1270

2018

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Air drying modelling of Mastocarpus stellatus seaweed a source of hybrid carrageenan

Heat and mass transfer, 2018, Vol.54 (1), p.177-184

2018

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Steady-shear flow of semidilute guar gum solutions with sucrose, glucose and sodium chloride at different temperatures

Journal of food engineering, 2011-12, Vol.107 (2), p.234-240

2011

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Gelling characteristics and rheology of kappa/iota-hybrid carrageenans extracted from Mastocarpus stellatus dried at different temperatures

Journal of applied phycology, 2016-12, Vol.28 (6), p.3635-3644

2016

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Water Sorption Isotherms and Air Drying Kinetics of Fucus vesiculosus Brown Seaweed: Drying of Fucus vesiculosus Seaweed

Journal of food processing and preservation, 2017-08, Vol.41 (4), p.e12997

2017

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Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels

Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours

Technological Assessment of Chestnut Flour Doughs Regarding to Doughs from Other Commercial Flours and Formulations

The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol

Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

Physicochemical and structural properties of starch isolated from fresh and dried chestnuts and chestnut flour

Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch

Water Adsorption Isotherms of Chia (Salvia hispanica L.) Seeds

Effect of brown seaweed powder on physical and textural properties of wheat bread

Aqueous extracts of Ascophyllum nodosum obtained by ultrasound-assisted extraction: effects of drying temperature of seaweed on the properties of extracts

Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Drying temperature effect on powder physical properties and aqueous extract characteristics of Fucus vesiculosus

Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums

Water sorption isotherms and air drying kinetics modelling of the brown seaweed Bifurcaria bifurcata

Rheological behaviour of aqueous methylcellulose systems: Effect of concentration, temperature and presence of tragacanth

Rheological properties of commercial chestnut flour doughs with different gums

Thermal reversibility of kappa/iota-hybrid carrageenan gels extracted from Mastocarpus stellatus at different ionic strengths

Water Sorption Isotherms and Air Drying Kinetics of Fucus vesiculosus Brown Seaweed

Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies

Air-drying and rehydration characteristics of the brown seaweeds, Ascophylum nodosum and Undaria pinnatifida

Air drying modelling of Mastocarpus stellatus seaweed a source of hybrid carrageenan

Steady-shear flow of semidilute guar gum solutions with sucrose, glucose and sodium chloride at different temperatures

Gelling characteristics and rheology of kappa/iota-hybrid carrageenans extracted from Mastocarpus stellatus dried at different temperatures

Water Sorption Isotherms and Air Drying Kinetics of Fucus vesiculosus Brown Seaweed: Drying of Fucus vesiculosus Seaweed

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