Publicacións nas que colabora con FRANCISCO CHENLO ROMERO (115)

2019

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

    Journal of Food Measurement and Characterization, Vol. 13, Núm. 4, pp. 2571-2580

2018

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

    Heat and Mass Transfer/Waerme- und Stoffuebertragung, Vol. 54, Núm. 1, pp. 177-184

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

    Journal of Applied Phycology, Vol. 30, Núm. 2, pp. 1259-1270

  3. Convective air drying of brown seaweed Bifurcaria bifurcata in thin layer configuration

    Proceedings of 21th International Drying Symposium

  4. Effect of air drying temperature on phytochemical properties of brown seaweed Bifurcaria bifurcata

    Proceedings of 21th International Drying Symposium

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

    European Food Research and Technology, Vol. 244, Núm. 1

  6. Microwave hydrodiffusion and gravity (MHG) processing of Laminaria ochroleuca brown seaweed

    Journal of Cleaner Production, Vol. 197, pp. 1108-1116

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

    Food and Bioprocess Technology, Vol. 11, Núm. 1, pp. 132-140

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

    Carbohydrate Polymers, Vol. 180, pp. 72-80

  9. Viscoelastic and textural characteristics of gels obtained from potato starch roasted under several temperature-time conditions

    International Journal of Polymer Science, Vol. 2018

2017

  1. 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, Vol. 29, Núm. 6, pp. 3191-3200

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

    International Journal of Food Science and Technology, Vol. 52, Núm. 1, pp. 81-90

  3. Enhancement effect on apparent viscosity of aqueous tragacanth gum dispersions promoted by sugars

    International Journal of Food Science and Technology, Vol. 52, Núm. 12, pp. 2677-2683

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

    LWT - Food Science and Technology, Vol. 84, pp. 764-770

  5. Rheology of aqueous mixtures of tragacanth and guar gums: Effects of temperature and polymer ratio

    Food Hydrocolloids, Vol. 69, pp. 293-300

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

    Food and Bioprocess Technology, Vol. 10, Núm. 3, pp. 603-613

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

    Journal of the Taiwan Institute of Chemical Engineers, Vol. 71, pp. 414-420

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

    Journal of Food Processing and Preservation, Vol. 41, Núm. 4

2016

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

    Journal of Applied Phycology, Vol. 28, Núm. 4, pp. 2485-2494

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

    Journal of Applied Phycology, Vol. 28, Núm. 6, pp. 3635-3644