Felicidad Ronda: search on Z-Library

The world's largest scientific articles store. 70,000,000+ articles for free.

1

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

Manuel Gómez, Silvia del Real, Cristina M. Rosell, Felicidad Ronda, Carlos A. Blanco, Pedro A. Caballero.

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 558 KB

english, 2004

2

Effect of fermentation conditions on bread staling kinetics

Manuel Gómez, Bonastre Oliete, Valentín Pando, Felicidad Ronda, Pedro A. Caballero

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 560 KB

english, 2008

3

Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

Felicidad Ronda, Manuel Gómez, Carlos A. Blanco, Pedro A. Caballero

Journal:

Year:

2005

Language:

english

File:

PDF, 270 KB

english, 2005

4

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

Felicidad Ronda, Bonastre Oliete, Manuel Gómez, Pedro A. Caballero, Valentín Pando

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 551 KB

english, 2011

5

Effect of dietary fibre on dough rheology and bread quality

Manuel Gómez, Felicidad Ronda, Carlos A. Blanco, Pedro A. Caballero, Arancha Apesteguía

Journal:

European Food Research and Technology

Year:

2003

Language:

english

File:

PDF, 241 KB

english, 2003

6

Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

Felicidad Ronda, Pedro A. Caballero, Joan Quilez, Yrjö H. Roos

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 302 KB

english, 2011

7

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Manuel Gómez, Felicidad Ronda, Pedro A. Caballero, Carlos A. Blanco, Cristina M. Rosell

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 193 KB

english, 2007

8

Influence of milling type on tef injera quality

Assefa, Yoseph, Emire, Shimelis, Villanueva, Marina, Abebe, Workineh, Ronda, Felicidad

Journal:

Year:

2018

Language:

english

File:

PDF, 849 KB

english, 2018

9

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

Abebe, Workineh, Collar, Concha, Ronda, Felicidad

Journal:

Carbohydrate Polymers

Year:

2015

Language:

english

File:

PDF, 1.70 MB

english, 2015

10

Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

Ronda, Felicidad, Quilez, Joan, Pando, Valentín, Roos, Yrjö H.

Journal:

Journal of Food Engineering

Year:

2014

Language:

english

File:

PDF, 413 KB

english, 2014

11

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

Rico, Daniel, Ronda, Felicidad, Villanueva, Marina, Perez Montero, Carolina, Martin-Diana, Ana Belen

Journal:

Year:

2019

Language:

english

File:

PDF, 595 KB

english, 2019

12

Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake

Ronda, Felicidad, Gomez, Manuel, Quilez, Joan

Journal:

International Journal of Food Sciences and Nutrition

Year:

2010

Language:

english

File:

PDF, 154 KB

english, 2010

13

The effect of mechanical kneading and absit preparation on tef injera quality

Yoseph, Legesse Assefa, Shimelis, Admassu Emire, Workineh, Abebe, Marina, Villanueva, Felicidad, Ronda

Journal:

African Journal of Food Science

Year:

2018

Language:

english

File:

PDF, 558 KB

english, 2018

14

Rheological and textural properties of tef [Eragrostis tef (Zucc.) Trotter] grain flour gels

Abebe, Workineh, Ronda, Felicidad

Journal:

Journal of Cereal Science

Year:

2014

Language:

english

File:

PDF, 505 KB

english, 2014

15

Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions

Solaesa, Ãngela GarcÃa, Villanueva, Marina, Vela, Antonio J., Ronda, Felicidad

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 692 KB

english, 2020

16

Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea ( Cajanus cajan ) and dolichos bean ( Dolichos lab‐lab ) legume starches

Acevedo, Belén A., Villanueva, Marina, Chaves, María G., Avanza, María V., Ronda, Felicidad

Journal:

International Journal of Food Science & Technology

Year:

2019

Language:

english

File:

PDF, 471 KB

english, 2019

17

Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

Ronda, Felicidad, Pérez-Quirce, Sandra, Angioloni, Alessandro, Collar, Concha

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 721 KB

english, 2013

18

Aspects of 2-acetyl-1,3-cyclopentanedione as a chromium(iii) chelating agent: nutritional implications

Carlos Blanco, Antonio Rojas, Manuel Gomez, Felicidad Ronda, Pedro Caballero

Journal:

International Journal of Food Science & Technology

Year:

2003

Language:

english

File:

PDF, 183 KB

english, 2003

19

Effect of tef [Eragrostis tef(Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

Abebe, Workineh, Ronda, Felicidad, Villanueva, Marina, Collar, Concha

Journal:

European Food Research and Technology

Year:

2015

Language:

english

File:

PDF, 573 KB

english, 2015

20

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Villanueva, Marina, Harasym, Joanna, Muñoz, José María, Ronda, Felicidad

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 11.11 MB

english, 2018

21

High insoluble fibre content increases in vitro starch digestibility in partially baked breads

Ronda, Felicidad, Rivero, Pablo, Caballero, Pedro A., Quilez, Joan

Journal:

International Journal of Food Sciences and Nutrition

Year:

2012

Language:

english

File:

PDF, 210 KB

english, 2012

22

A better control of beer properties by predicting acidity of hop iso-α-acids

Carlos A. Blanco, Antonio Rojas, Pedro A. Caballero, Felicidad Ronda, Manuel Gomez, Isabel Caballero

Journal:

Trends in Food Science & Technology

Year:

2006

Language:

english

File:

PDF, 156 KB

english, 2006

23

Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient

Rico, Daniel, Villaverde, Adriana, Martinez-Villaluenga, Cristina, Gutierrez, Angel L., Caballero, Pedro Antonio, Ronda, Felicidad, PeÃ±as, Elena, Frias, Juana, Diana, Ana Belen Martin

Journal:

Year:

2020

File:

PDF, 2.99 MB

2020

24

Improving gluten-free bread quality by enrichment with acidic food additives

Carlos A. Blanco, Felicidad Ronda, Blanca Pérez, Valentín Pando

Journal:

Year:

2011

Language:

english

File:

PDF, 474 KB

english, 2011

25

Characterization of cake batters by ultrasound measurements

Manuel Gómez, Bonastre Oliete, Javier García-Álvarez, Felicidad Ronda, Jordi Salazar

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 239 KB

english, 2008

26

Staling of fresh and frozen gluten-free bread

Felicidad Ronda, Yrjö H. Roos

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 309 KB

english, 2011

27

Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

Ronda, Felicidad, Villanueva, Marina, Collar, Concha

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 397 KB

english, 2014

28

Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

Ronda, Felicidad, Abebe, Workineh, Pérez-Quirce, Sandra, Collar, Concha

Journal:

Journal of Cereal Science

Year:

2015

Language:

english

File:

PDF, 836 KB

english, 2015

29

Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

Perez-Quirce, Sandra, Lazaridou, Athina, Biliaderis, Costas G., Ronda, Felicidad

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 2.10 MB

english, 2017

30

Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs

Perez-Quirce, Sandra, Caballero, Pedro A., Villanueva, Marina, Ronda, Felicidad

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 2.86 MB

english, 2018

31

Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance

Villanueva, Marina, Harasym, Joanna, Muñoz, José María, Ronda, Felicidad

Journal:

Food Hydrocolloids

Year:

2019

Language:

english

File:

PDF, 1.41 MB

english, 2019

32

Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

Villanueva, Marina, Abebe, Workineh, Collar, Concha, Ronda, Felicidad

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2021

File:

PDF, 4.00 MB

2021

33

Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours

Collar, Concha, Villanueva, Marina, Ronda, Felicidad

Journal:

Food and Bioprocess Technology

Year:

2020

Language:

english

File:

PDF, 495 KB

english, 2020

34

Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads

Pérez-Quirce, Sandra, Collar, Concha, Ronda, Felicidad

Journal:

International Journal of Food Science & Technology

Year:

2014

Language:

english

File:

PDF, 650 KB

english, 2014

35

Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

Villanueva, Marina, Pérez-Quirce, Sandra, Collar, Concha, Ronda, Felicidad

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 625 KB

english, 2018

36

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

Villanueva, Marina, De Lamo, Beatriz, Harasym, Joanna, Ronda, Felicidad

Journal:

Carbohydrate Polymers

Year:

2018

Language:

english

File:

PDF, 616 KB

english, 2018

37

Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours

Acevedo, Belén A., Avanza, María V., Cháves, María G., Ronda, Felicidad

Journal:

Journal of Food Engineering

Year:

2013

Language:

english

File:

PDF, 511 KB

english, 2013

38

Flowability, moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) Trotter] grain flours

Abebe, Workineh, Ronda, Felicidad

Journal:

Journal of Cereal Science

Year:

2015

Language:

english

File:

PDF, 479 KB

english, 2015

39

Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads

Pérez-Quirce, Sandra, Ronda, Felicidad, Lazaridou, Athina, Biliaderis, Costas G.

Journal:

Food and Bioprocess Technology

Year:

2017

Language:

english

File:

PDF, 799 KB

english, 2017

40

CORRELATION OF COMPLEXATION RATE CONSTANTS OF 1:1 IRON CHELATES WITH LIGAND DISSOCIATION CONSTANTS. FOOD CONSIDERATIONS

CARLOS A. BLANCO, ANTONIO ROJAS, JESÚS VERDU, FELICIDAD RONDA, PEDRO A. CABALLERO

Journal:

Journal of Food Biochemistry

Year:

2003

Language:

english

File:

PDF, 586 KB

english, 2003

41

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Villanueva, Marina, Ronda, Felicidad, Moschakis, Thomas, Lazaridou, Athina, Biliaderis, Costas G.

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 3.99 MB

english, 2017

42

Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour

Pérez-Quirce, Sandra, Ronda, Felicidad, Melendre, Carmen, Lazaridou, Athina, Biliaderis, Costas G.

Journal:

Food and Bioprocess Technology

Year:

2016

Language:

english

File:

PDF, 875 KB

english, 2016

43

Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics

Ronda, Felicidad, Perez-Quirce, Sandra, Lazaridou, Athina, Biliaderis, Costas G.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 765 KB

english, 2015

44

2-Acetyl-1,3-cyclopentanedione–oxovanadium(IV) complexes. Acidity and implications for gastrointestinal absorption

Antonio Rojas, Carlos A. Blanco, Felicidad Ronda, Manuel Gomez, Pedro A. Caballero

Journal:

Food and Chemical Toxicology

Year:

2007

Language:

english

File:

PDF, 158 KB

english, 2007

45

Multivariate optimisation of a capillary electrophoretic method for the separation of glutenins. Application to quantitative analysis of the endosperm storage proteins in wheat

Felicidad Ronda, José Manuel Rodríguez-Nogales, Daniel Sancho, Bonastre Oliete y Manuel Gómez

Journal:

Year:

2008

Language:

english

File:

PDF, 182 KB

english, 2008

46

Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels

Felicidad Ronda, Yrjö H. Roos

Journal:

Carbohydrate Research

Year:

2008

Language:

english

File:

PDF, 181 KB

english, 2008

47

Acidification of protein-enriched rice starch doughs: effects on breadmaking

Villanueva, Marina, Mauro, Raúl R., Collar, Concha, Ronda, Felicidad

Journal:

European Food Research and Technology

Year:

2015

Language:

english

File:

PDF, 599 KB

english, 2015

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Z-Library Since 2009 support@1delivery.pm

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски