RAMON FELIPE
MOREIRA MARTINEZ
University professor
FRANCISCO
CHENLO ROMERO
Researcher in the period 1989-2017
Publications by the researcher in collaboration with FRANCISCO CHENLO ROMERO (111)
2019
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Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies
Journal of Food Measurement and Characterization, Vol. 13, Núm. 4, pp. 2571-2580
2018
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Air drying modelling of Mastocarpus stellatus seaweed a source of hybrid carrageenan
Heat and Mass Transfer/Waerme- und Stoffuebertragung, Vol. 54, Núm. 1, pp. 177-184
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Air-drying and rehydration characteristics of the brown seaweeds, Ascophylum nodosum and Undaria pinnatifida
Journal of Applied Phycology, Vol. 30, Núm. 2, pp. 1259-1270
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Convective air drying of brown seaweed Bifurcaria bifurcata in thin layer configuration
Proceedings of 21th International Drying Symposium
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Effect of air drying temperature on phytochemical properties of brown seaweed Bifurcaria bifurcata
Proceedings of 21th International Drying Symposium
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Effect of brown seaweed powder on physical and textural properties of wheat bread
European Food Research and Technology, Vol. 244, Núm. 1
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Microwave hydrodiffusion and gravity (MHG) processing of Laminaria ochroleuca brown seaweed
Journal of Cleaner Production, Vol. 197, pp. 1108-1116
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Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels
Food and Bioprocess Technology, Vol. 11, Núm. 1, pp. 132-140
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Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans
Carbohydrate Polymers, Vol. 180, pp. 72-80
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Viscoelastic and textural characteristics of gels obtained from potato starch roasted under several temperature-time conditions
International Journal of Polymer Science, Vol. 2018
2017
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Aqueous extracts of Ascophyllum nodosum obtained by ultrasound-assisted extraction: effects of drying temperature of seaweed on the properties of extracts
Journal of Applied Phycology, Vol. 29, Núm. 6, pp. 3191-3200
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Coeliacs cannot live by gluten-free bread alone – every once in awhile they need antioxidants
International Journal of Food Science and Technology, Vol. 52, Núm. 1, pp. 81-90
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Enhancement effect on apparent viscosity of aqueous tragacanth gum dispersions promoted by sugars
International Journal of Food Science and Technology, Vol. 52, Núm. 12, pp. 2677-2683
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Rheological behaviour of aqueous methylcellulose systems: Effect of concentration, temperature and presence of tragacanth
LWT - Food Science and Technology, Vol. 84, pp. 764-770
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Rheology of aqueous mixtures of tragacanth and guar gums: Effects of temperature and polymer ratio
Food Hydrocolloids, Vol. 69, pp. 293-300
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The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol
Food and Bioprocess Technology, Vol. 10, Núm. 3, pp. 603-613
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Thermal reversibility of kappa/iota-hybrid carrageenan gels extracted from Mastocarpus stellatus at different ionic strengths
Journal of the Taiwan Institute of Chemical Engineers, Vol. 71, pp. 414-420
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Water Sorption Isotherms and Air Drying Kinetics of Fucus vesiculosus Brown Seaweed
Journal of Food Processing and Preservation, Vol. 41, Núm. 4
2016
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Drying temperature effect on powder physical properties and aqueous extract characteristics of Fucus vesiculosus
Journal of Applied Phycology, Vol. 28, Núm. 4, pp. 2485-2494
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Gelling characteristics and rheology of kappa/iota-hybrid carrageenans extracted from Mastocarpus stellatus dried at different temperatures
Journal of Applied Phycology, Vol. 28, Núm. 6, pp. 3635-3644