Marina J. Villanueva
Valladolid, CL, Spain
Last Updated: 09/26/2026
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Found 20 publications
Valorization of canary seeds lipid fraction and defatted flour by supercritical carbon dioxide extraction.
Journal: Frontiers in nutrition
Published: December 18, 2025
Molecular and structural changes in starch and proteins induced by microwave treatment and their effect on pasting properties. A study on amaranth, buckwheat, quinoa, and sorghum in grain and flour form.
Journal: International journal of biological macromolecules
Published: December 11, 2024
Physico-chemical and nutritional properties of breadfruit pulp and peel flours: Insights into starch molecular characteristics and their impact on starch digestibility.
Journal: International journal of biological macromolecules
Published: July 25, 2024
Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains.
Journal: Foods (Basel, Switzerland)
Published: June 24, 2024
Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.
Journal: Foods (Basel, Switzerland)
Published: July 01, 2023
Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties.
Journal: International journal of biological macromolecules
Published: June 30, 2023
Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients.
Journal: Foods (Basel, Switzerland)
Published: February 28, 2023
Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours.
Journal: Foods (Basel, Switzerland)
Published: February 13, 2023
Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour.
Journal: Molecules (Basel, Switzerland)
Published: February 08, 2023
Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours.
Journal: Foods (Basel, Switzerland)
Published: December 18, 2022
Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties.
Journal: Current research in food science
Published: October 20, 2022
Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads.
Journal: Foods (Basel, Switzerland)
Published: March 01, 2022
Last Updated: 09/26/2026