Publikationen, an denen er mitarbeitet FRANCISCO CHENLO ROMERO (9)

2019

  1. 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

  1. 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

  2. Convective air drying of brown seaweed Bifurcaria bifurcata in thin layer configuration

    Proceedings of 21th International Drying Symposium

  3. Effect of air drying temperature on phytochemical properties of brown seaweed Bifurcaria bifurcata

    Proceedings of 21th International Drying Symposium

  4. Effect of brown seaweed powder on physical and textural properties of wheat bread

    European Food Research and Technology, Vol. 244, Núm. 1

2017

  1. 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

  2. Water Sorption Isotherms and Air Drying Kinetics of Fucus vesiculosus Brown Seaweed

    Journal of Food Processing and Preservation, Vol. 41, Núm. 4

2016

  1. 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

  2. Water sorption isotherms and air drying kinetics modelling of the brown seaweed Bifurcaria bifurcata

    Journal of Applied Phycology, Vol. 28, Núm. 1, pp. 609-618