Laura Roman

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 7

Top Topics

Decision Making

Magnetic Resonance

High Temperature

Top Venues

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

Comprehensive reviews in food science and food safety

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

Publications

Gabriela Ribeiro, María-Ysabel Piñero, Florencia Parle, Belén Blanco, Laura Roman
Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates. Foods (Basel, Switzerland) 13 (11) (2024)
Gabriela Ribeiro, María-Ysabel Piñero, Florencia Parle, Belén Blanco, Laura Roman
Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates. Foods (Basel, Switzerland) 13 (11) (2024)
Laura Roman, Emmanouil Tsochatzis, Kubra Tarin, Eje M Röndahl, Carl-Otto Ottosen, Milena Corredig
Compositional Attributes of Blue Lupin ( Lupinus angustifolius ) Seeds for Selection of High-Protein Cultivars. Journal of agricultural and food chemistry (2023)
Laura Roman, Mitchell R Walker, Nicole Detlor, Janice Best, Mario M Martinez
Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions. Foods (Basel, Switzerland) 11 (14) (2022)
Shiqi Huang, Laura Roman, Mario M Martinez, Benjamin M Bohrer
Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels. Foods (Basel, Switzerland) 9 (8) (2020)
Richard Park, Laura Roman, Louis Falardeau, Lionel Albino, Iris Joye, Mario M Martinez
High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris). Foods (Basel, Switzerland) 9 (8) (2020)
Laura Roman, Mayara Belorio, Manuel Gómez
Gluten-Free Breads: The Gap Between Research and Commercial Reality. Comprehensive reviews in food science and food safety 18 (3) (2019)