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

por Calix-Rivera, Caleb S., Villanueva, Marina, Náthia-Neves, Grazielle, Ronda, Felicidad
Publicado 2023

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

por Vela, Antonio J., Villanueva, Marina, Náthia-Neves, Grazielle, Ronda, Felicidad
Publicado 2023

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

por Abebe, Workineh, Náthia-Neves, Grazielle, Calix-Rivera, Caleb S., Villanueva, Marina, Ronda, Felicidad
Publicado 2023

Phenolic Compounds Recovery from Pomegranate (Punica granatum L.) By-Products of Pressurized Liquid Extraction

por Toledo-Merma, Pamela R., Cornejo-Figueroa, Marianné H., Crisosto-Fuster, Anabel d. R., Strieder, Monique M., Chañi-Paucar, Larry O., Náthia-Neves, Grazielle, Rodríguez-Papuico, Héctor, Rostagno, Mauricio A., A. Meireles, Maria Angela, Alcázar-Alay, Sylvia C.
Publicado 2022