Antonio José Vela (Antonio J Vela)

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 9

Top Topics

Replacement Therapy

Computed Tomography

Top Venues

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Antonio José Vela, Marina Villanueva, Felicidad Ronda
Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains. Foods (Basel, Switzerland) 13 (15) (2024)
Antonio José Vela, Marina Villanueva, Felicidad Ronda
Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains. Foods (Basel, Switzerland) 13 (15) (2024)
Rito J Mendoza-Pérez, Grazielle Náthia-Neves, Beatriz Blanco, Antonio José Vela, Pedro A Caballero, Felicidad Ronda
Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain. Foods (Basel, Switzerland) 13 (4) (2024)
Rito J Mendoza-Pérez, Grazielle Náthia-Neves, Beatriz Blanco, Antonio José Vela, Pedro A Caballero, Felicidad Ronda
Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain. Foods (Basel, Switzerland) 13 (4) (2024)
Antonio José Vela, Marina Villanueva, Grazielle Náthia-Neves, Felicidad Ronda
Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours. Foods (Basel, Switzerland) 12 (3) (2023)
Raúl Ricardo Mauro, Antonio José Vela, Felicidad Ronda
Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties. Foods (Basel, Switzerland) 12 (12) (2023)
Antonio José Vela, Marina Villanueva, Grazielle Náthia-Neves, Felicidad Ronda
Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours. Foods (Basel, Switzerland) 12 (3) (2023)
Raúl Ricardo Mauro, Antonio José Vela, Felicidad Ronda
Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties. Foods (Basel, Switzerland) 12 (12) (2023)
Aloisa G Deriu, Antonio José Vela, Felicidad Ronda
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. Foods (Basel, Switzerland) 11 (2) (2022)