Marina Villanueva

Universidad de Valladolid

Spain

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Articles (10)

Year:

2026

Year:

2025

Year:

2024

Year:

2024

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2023

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2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Collaborators (4)

Grazielle Náthia Neves

Technical University of Denmark

DENMARK

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Costas Biliaderis

Professor Emeritus

Aristotle University of Thessaloniki

GREECE

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Pedro A. Caballero

Universidad de Valladolid

SPAIN

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Felicidad Ronda

SPAIN

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Marina Villanueva

Research Interests

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Articles (10)

Pulp and peel breadfruit flours as techno-functional ingredients. Rheological and staling behavior of their gels

The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics

Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread

Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread

Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour

Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours

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

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

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

Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties

Collaborators (4)

Grazielle Náthia Neves

Costas Biliaderis

Pedro A. Caballero

Felicidad Ronda

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