Felicidad Ronda

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 22

Top Topics

Replacement Therapy

Computed Tomography

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Gels (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)
Misikir Milkias, Shimelis Admassu Emire, Workineh Abebe Zeleke, Felicidad Ronda
Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato ( Plectranthus edulis ) Starch. Molecules (Basel, Switzerland) 28 (21) (2023)
Caleb S Calix-Rivera, Marina Villanueva, Grazielle Náthia-Neves, Felicidad Ronda
Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients. Foods (Basel, Switzerland) 12 (6) (2023)
Ángel L Gutiérrez, Daniel Rico, Felicidad Ronda, Pedro A Caballero, Anna Belen Martin-Diana
The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. Foods (Basel, Switzerland) 13 (1) (2023)
Yohannes Tolesa Wolde, Shimelis Admassu Emire, Workineh Abebe Zeleke, Felicidad Ronda
Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote ( Coccinia abyssinica ( Lam. ) Cogn. ) Cultivars. Gels (Basel, Switzerland) 9 (8) (2023)
Workineh Abebe Zeleke, Grazielle Náthia-Neves, Caleb S Calix-Rivera, Marina Villanueva, Felicidad Ronda
Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour. Molecules (Basel, Switzerland) 28 (5) (2023)
Workineh Abebe Zeleke, Grazielle Náthia-Neves, Caleb S Calix-Rivera, Marina Villanueva, Felicidad Ronda
Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour. Molecules (Basel, Switzerland) 28 (5) (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)
Ángel L Gutiérrez, Daniel Rico, Felicidad Ronda, Pedro A Caballero, Anna Belen Martin-Diana
The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. Foods (Basel, Switzerland) 13 (1) (2023)
Caleb S Calix-Rivera, Marina Villanueva, Grazielle Náthia-Neves, Felicidad Ronda
Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients. Foods (Basel, Switzerland) 12 (6) (2023)
Ángel L Gutiérrez, Marina Villanueva, Daniel Rico, Joanna Harasym, Felicidad Ronda, Anna Belen Martin-Diana, Pedro A Caballero
Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread. Foods (Basel, Switzerland) 12 (14) (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)
Workineh Abebe Zeleke, Grazielle Náthia-Neves, Caleb S Calix-Rivera, Marina Villanueva, Felicidad Ronda
Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour. Molecules (Basel, Switzerland) 28 (5) (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)
Ainhoa Vicente, Marina Villanueva, Pedro A Caballero, José María Muñoz, Felicidad Ronda
Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours. Foods (Basel, Switzerland) 12 (7) (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)
Yohannes Tolesa Wolde, Shimelis Admassu Emire, Workineh Abebe, Felicidad Ronda
Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote ( Coccinia abyssinica ( Lam. ) Cogn. ) Tuber. Gels (Basel, Switzerland) 8 (9) (2022)
Marina Villanueva, Workineh Abebe, Sandra Pérez-Quirce, Felicidad Ronda
Impact of the Variety of Tef [ Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads. Foods (Basel, Switzerland) 11 (7) (2022)