Ronda F - Search Results

1

Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties.

Vela AJ, Villanueva M, Ozturk OK, Hamaker B, Ronda F. Vela AJ, et al. Among authors: ronda f. Curr Res Food Sci. 2023 Feb 3;6:100456. doi: 10.1016/j.crfs.2023.100456. eCollection 2023. Curr Res Food Sci. 2023. PMID: 36846468 Free PMC article.

2

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

Villanueva M, De Lamo B, Harasym J, Ronda F. Villanueva M, et al. Among authors: ronda f. Carbohydr Polym. 2018 Dec 1;201:374-381. doi: 10.1016/j.carbpol.2018.08.052. Epub 2018 Aug 13. Carbohydr Polym. 2018. PMID: 30241831

3

Influence of milling type on tef injera quality.

Assefa Y, Emire S, Villanueva M, Abebe W, Ronda F. Assefa Y, et al. Among authors: ronda f. Food Chem. 2018 Nov 15;266:155-160. doi: 10.1016/j.foodchem.2018.05.126. Epub 2018 May 30. Food Chem. 2018. PMID: 30381170

4

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

Rico D, Ronda F, Villanueva M, Perez Montero C, Martin-Diana AB. Rico D, et al. Among authors: ronda f. Heliyon. 2019 Oct 22;5(10):e02598. doi: 10.1016/j.heliyon.2019.e02598. eCollection 2019 Oct. Heliyon. 2019. PMID: 31687488 Free PMC article.

5

Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications.

Deriu AG, Vela AJ, Ronda F. Deriu AG, et al. Among authors: ronda f. Foods. 2022 Jan 11;11(2):183. doi: 10.3390/foods11020183. Foods. 2022. PMID: 35053914 Free PMC article.

6

Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads.

Villanueva M, Abebe W, Pérez-Quirce S, Ronda F. Villanueva M, et al. Among authors: ronda f. Foods. 2022 Mar 30;11(7):1017. doi: 10.3390/foods11071017. Foods. 2022. PMID: 35407103 Free PMC article.

7

Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments.

Solaesa ÁG, Villanueva M, Vela AJ, Ronda F. Solaesa ÁG, et al. Among authors: ronda f. Int J Biol Macromol. 2022 Dec 1;222(Pt B):1768-1777. doi: 10.1016/j.ijbiomac.2022.09.262. Epub 2022 Oct 1. Int J Biol Macromol. 2022. PMID: 36195232

8

Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours.

Vela AJ, Villanueva M, Náthia-Neves G, Ronda F. Vela AJ, et al. Among authors: ronda f. Foods. 2023 Jan 20;12(3):484. doi: 10.3390/foods12030484. Foods. 2023. PMID: 36766012 Free PMC article.

9

Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour.

Abebe W, Náthia-Neves G, Calix-Rivera CS, Villanueva M, Ronda F. Abebe W, et al. Among authors: ronda f. Molecules. 2023 Mar 1;28(5):2298. doi: 10.3390/molecules28052298. Molecules. 2023. PMID: 36903544 Free PMC article.

10

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients.

Calix-Rivera CS, Villanueva M, Náthia-Neves G, Ronda F. Calix-Rivera CS, et al. Among authors: ronda f. Foods. 2023 Mar 22;12(6):1345. doi: 10.3390/foods12061345. Foods. 2023. PMID: 36981270 Free PMC article.

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