All Stories

  1. Rice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices

    Article • Food Hydrocolloids, June 2024, Elsevier

    Raquel Garzon

  2. Exploring the integration of orange peel for sustainable gluten-free flatbread making

    Article • LWT, April 2024, Elsevier

    Raquel Garzon

  3. Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

    Article • Heliyon, April 2024, Elsevier

    Raquel Garzon

  4. Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties

    Article • Foods, December 2023, MDPI AG

    Raquel Garzon

  5. Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution

    Article • Food Science and Technology International, November 2023, SAGE Publications

    Raquel Garzon

  6. Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis

    Article • Food Hydrocolloids, September 2023, Elsevier

    Raquel Garzon

  7. Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value

    Article • Journal of Functional Foods, July 2023, Elsevier

    Raquel Garzon

  8. Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread

    Article • LWT, June 2023, Elsevier

    Raquel Garzon

  9. Evaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice

    Article • LWT, February 2023, Elsevier

    Raquel Garzon

  10. Gluten-free bakery products

    Article • January 2023, Elsevier

    Raquel Garzon

  11. Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

    Article • Starch - Stärke, November 2022, Wiley

    Raquel Garzon

  12. Rapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers

    Article • Journal of Cereal Science, September 2022, Elsevier

    Raquel Garzon

  13. Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels

    Article • Food Bioscience, June 2022, Elsevier

    Raquel Garzon

  14. Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

    Article • European Food Research and Technology, April 2022, Springer Science + Business Media

    Raquel Garzon

  15. Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi

    Article • Journal of Cereal Science, March 2022, Elsevier

    Raquel Garzon

  16. Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market

    Article • Medical Research Archives, January 2022, Knowledge Enterprise Journals

    Maria Papageorgiou, Raquel Garzon

  17. Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

    Article • Food & Function, January 2022, Royal Society of Chemistry

    Raquel Garzon

  18. Nutritional Value of Whole Maize Kernels from Diverse Endosperm Types and Effects on Rheological Quality

    Article • Agronomy, December 2021, MDPI AG

    Raquel Garzon

  19. Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

    Article • Carbohydrate Polymers, December 2021, Elsevier

    Raquel Garzon

  20. Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour

    Article • Cereal Chemistry, November 2021, Wiley

    Raquel Garzon

  21. Selenized chickpea sourdoughs for the enrichment of breads

    Article • LWT, October 2021, Elsevier

    Raquel Garzon

  22. Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

    Article • LWT, April 2021, Elsevier

    Raquel Garzon

  23. Rice flour breads

    Article • January 2021, Elsevier

    Raquel Garzon

  24. Rapid assessment of starch pasting using a rapid force analyzer

    Article • Cereal Chemistry, November 2020, Wiley

    Raquel Garzon

  25. Interaction of dough acidity and microalga level on bread quality and antioxidant properties

    Article • Food Chemistry, November 2020, Elsevier

    Maria Papageorgiou, Raquel Garzon

  26. Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads

    Article • Journal of Cereal Science, September 2020, Elsevier

    Raquel Garzon

  27. Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality

    Article • Journal of Cereal Science, September 2019, Elsevier

    Raquel Garzon

  28. Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium

    Article • International Journal of Food Science & Technology, May 2019, Wiley

    Raquel Garzon

  29. Evaluation of Starch–Protein Interactions as a Function of pH

    Article • Foods, May 2019, MDPI AG

    Raquel Garzon

  30. Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours

    Article • Innovative Food Science & Emerging Technologies, January 2019, Elsevier

    Raquel Garzon

  31. Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour

    Article • Food Hydrocolloids, November 2018, Elsevier

    Raquel Garzon

  32. Use of succinyl chitosan as fat replacer on cake formulations

    Article • LWT, October 2018, Elsevier

    Raquel Garzon

  33. Understanding the effect of emulsifiers on bread aeration during breadmaking

    Article • Journal of the Science of Food and Agriculture, June 2018, Wiley

    Raquel Garzon

  34. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads

    Article • Food Research International, April 2018, Elsevier

    Raquel Garzon

  35. Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose

    Article • Food Hydrocolloids, April 2018, Elsevier

    Raquel Garzon

  36. Use of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvae

    Article • PLoS ONE, March 2018, PLOS

    Raquel Garzon

  37. Microstructure and its relationship with quality of confectionary and bakery products

    Article • January 2018, Elsevier

    Raquel Garzon

  38. Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance

    Article • International Journal of Food Science & Technology, February 2017, Wiley

    Raquel Garzon

  39. Germinated, toasted and cooked chickpea as ingredients for breadmaking

    Article • Journal of Food Science and Technology, June 2016, Springer Science + Business Media

    Raquel Garzon

  40. Chemical Composition of Bakery Products

    Article • January 2015, Springer Science + Business Media

    Raquel Garzon