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Page 1
The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.
Foods. 2023 Dec 29;13(1):130. doi: 10.3390/foods13010130.
Foods. 2023.
PMID: 38201159
Free PMC article.
Review.
Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.
Gutiérrez ÁL, Villanueva M, Rico D, Harasym J, Ronda F, Martín-Diana AB, Caballero PA.
Gutiérrez ÁL, et al. Among authors: caballero pa.
Foods. 2023 Jul 21;12(14):2781. doi: 10.3390/foods12142781.
Foods. 2023.
PMID: 37509873
Free PMC article.
Item in Clipboard
Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient.
Rico D, Villaverde A, Martinez-Villaluenga C, Gutierrez AL, Caballero PA, Ronda F, Peñas E, Frias J, Diana ABM.
Rico D, et al.
Foods. 2020 Jun 12;9(6):781. doi: 10.3390/foods9060781.
Foods. 2020.
PMID: 32545426
Free PMC article.
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Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain.
Mendoza-Pérez RJ, Náthia-Neves G, Blanco B, Vela AJ, Caballero PA, Ronda F.
Mendoza-Pérez RJ, et al. Among authors: caballero pa.
Foods. 2024 Feb 9;13(4):531. doi: 10.3390/foods13040531.
Foods. 2024.
PMID: 38397508
Free PMC article.
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High insoluble fibre content increases in vitro starch digestibility in partially baked breads.
Ronda F, Rivero P, Caballero PA, Quilez J.
Ronda F, et al. Among authors: caballero pa.
Int J Food Sci Nutr. 2012 Dec;63(8):971-7. doi: 10.3109/09637486.2012.690025. Epub 2012 May 24.
Int J Food Sci Nutr. 2012.
PMID: 22621760
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Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours.
Vicente A, Villanueva M, Caballero PA, Muñoz JM, Ronda F.
Vicente A, et al. Among authors: caballero pa.
Foods. 2023 Mar 27;12(7):1421. doi: 10.3390/foods12071421.
Foods. 2023.
PMID: 37048243
Free PMC article.
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2-Acetyl-1,3-cyclopentanedione-oxovanadium(IV) complexes. Acidity and implications for gastrointestinal absorption.
Rojas A, Blanco CA, Ronda F, Gomez M, Caballero PA.
Rojas A, et al. Among authors: caballero pa.
Food Chem Toxicol. 2007 Feb;45(2):322-7. doi: 10.1016/j.fct.2006.08.023. Epub 2006 Sep 12.
Food Chem Toxicol. 2007.
PMID: 17064835
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