Felicidad Ronda - Publications, H-index & Citations

Felicidad Ronda

university of valladolid

37H指数

102论文数

4.2K被引数

收录论文 72

发表时间

Structural changes in starch under microwave processing: Implications for thermal behaviour, hydration properties, and water mobility in starch gels 微波处理下淀粉的结构变化：对淀粉凝胶热行为、水合性质及水分迁移的影响

Food Hydrocolloids

IF12.4

2026-07-27

OAAI

Raúl Ricardo Mauro; Ainhoa Vicente; Tomasz Pawel Czaja; Kasper Enemark-Rasmussen; Andreas Blennow; Felicidad Ronda

High Hydrostatic Pressure Treatment of Whole Rice Grains to Enhance the Value of Gluten-Free Flours: Effects on Nutritional, Functional, and Antioxidant Properties 高压静水处理整粒稻谷以提高无麸质面粉的价值：对营养、功能和抗氧化特性的影响

Food and Bioprocess Technology

IF5.8

2026-05-09

OAAI

Ángel L. Gutiérrez; Daniel Rico; Felicidad Ronda; Pedro A. Caballero; Ana Belén Martín-Diana

Dual microwave-ultrasound treatments outperform the single modifications of tef flour. In-depth analysis of physical, hydration, pasting and rheological properties 双微波-超声波处理的效果优于单一改性处理对tef面粉的影响。对物理、水合、糊化和流变特性的深入分析

Food Structure

IF5.9

2026-04-02

PREAI

Caleb S. Calix-Rivera; Maricela E. Ordoñez; Antonio J. Vela; Marina Villanueva; Felicidad Ronda

Valorization of canary seeds lipid fraction and defatted flour by supercritical carbon dioxide extraction 利用超临界二氧化碳萃取技术对金雀花籽脂质组分和脱脂面粉的增值利用

Frontiers in Nutrition

IF5.1

2026-02-20

OAAI

Trigueros, Esther; Villanueva, Marina; Sanz, M. Teresa; Illera, Alba Esther; Ronda, Felicidad

Molecular basis of changes in pasting and rheological properties of starches physically modified by microwave radiation 微波辐射物理改性淀粉糊化特性和流变特性变化的结构基础

Food Hydrocolloids

IF12.4

2026-02-18

OAAI

Raúl Ricardo Mauro; Zhihang Li; Andreas Blennow; Ainhoa Vicente; Felicidad Ronda

Enhancing nixtamalized maize tortillas with breadfruit flour: effects on physical, sensory and in vitro starch digestibility properties 增强碱处理玉米玉米饼中面包果粉的添加：对物理、感官和体外淀粉消化特性的影响

Applied Food Research

IF6.2

2026-01-01

OAAI

Caleb S. Calix-Rivera; Ainhoa Vicente; Marina Villanueva; Felicidad Ronda; Johanan Espinosa-Ramírez

Advances in microwave-induced physical modification of flours: From structural changes to product development 微波诱导的粉体物理改性进展：从结构变化到产品开发

Food Hydrocolloids

IF12.4

2025-09-22

OAAI

Ainhoa Vicente; Pedro A. Caballero; Marina Villanueva; Felicidad Ronda

Pulp and peel breadfruit flours as techno-functional ingredients. Rheological and staling behavior of their gels 木菠萝果肉和果皮粉作为技术功能性成分。其凝胶的流变学和陈化行为

Food Hydrocolloids

IF12.4

2025-07-07

PREAI

Caleb S. Calix-Rivera; Grazielle Náthia-Neves; Marina Villanueva; Felicidad Ronda

Physico-chemical and nutritional properties of breadfruit pulp and peel flours: Insights into starch molecular characteristics and their impact on starch digestibility 木薯果肉和果皮粉的物理化学及营养特性：淀粉分子特性及其对淀粉消化性的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-05-01

PREAI

Calix-Rivera, Caleb S.; Nathia-Neves, Grazielle; Mauro, Raul Ricardo; Villanueva, Marina; Ronda, Felicidad

High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time 全麦谷物的高静水压加工以获得功能性无麸质成分: 压力和保持时间的影响

FOOD HYDROCOLLOIDS

IF12.4

2025-02-01

PREAI

Gutierrez, Angel L.; Rico, Daniel; Ronda, Felicidad; Martin-Diana, Ana Belen; Caballero, Pedro A.

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

FOOD HYDROCOLLOIDS

IF12.4

2025-02-01

OAAI

Vicente, Ainhoa; Villanueva, Marina; Munoz, Jose Maria; Caballero, Pedro A.; Ronda, Felicidad

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

FOOD HYDROCOLLOIDS

IF12.4

2024-10-01

OAAI

Vicente, Ainhoa; Villanueva, Marina; Caballero, Pedro A.; Lazaridou, Athina; Biliaderis, Costas G.; Ronda, Felicidad

Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread

FOOD HYDROCOLLOIDS

IF12.4

2024-05-01

OAAI

Villanueva, Marina; Vicente, Ainhoa; Nathia-Neves, Grazielle N.; Ronda, Felicidad

Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours

FOOD HYDROCOLLOIDS

IF12.4

2024-05-01

OAAI

Nathia-Neves, Grazielle; Villanueva, Marina; Ronda, Felicidad

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

FOOD HYDROCOLLOIDS

IF12.4

2024-04-01

OAAI

Vicente, Ainhoa; Villanueva, Marina; Caballero, Pedro A.; Lazaridou, Athina; Biliaderis, Costas G.; Ronda, Felicidad

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

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-12-01

OAAI

Nathia-Neves, Grazielle; Calix-Rivera, Caleb S.; Villanueva, Marina; Ronda, Felicidad

Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato (Plectranthus edulis) Starch

MOLECULES

IF4.6

2023-10-25

OAAI

Milkias, Misikir; Emire, Shimelis Admassu; Abebe, Workineh; Ronda, Felicidad

Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (Coccinia abyssinica (Lam.) Cogn.) Cultivars

GELS

IF5.3

2023-08-06

OAAI

Wolde, Yohannes Tolesa; Emire, Shimelis Admassu; Zeleke, Workineh Abebe; Ronda, Felicidad

Physical modification caused by acoustic cavitation improves rice flour bread-making performance

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-06-01

OAAI

Vela, Antonio J.; Villanueva, Marina; Ronda, Felicidad

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

FOOD HYDROCOLLOIDS

IF12.4

2023-04-01

OAAI

Vicente, Ainhoa; Villanueva, Marina; Caballero, Pedro A.; Munoz, Jose Maria; Ronda, Felicidad

研究方向