| Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches M Villanueva, B De Lamo, J Harasym, F Ronda Carbohydrate polymers 201, 374-381, 2018 | 100 | 2018 |
| Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance M Villanueva, J Harasym, JM Munoz, F Ronda Food Hydrocolloids 90, 472-481, 2019 | 88 | 2019 |
| Rheological properties of gluten-free bread doughs: relationship with bread quality F Ronda, S Pérez-Quirce, M Villanueva Advances in food rheology and its applications, 297-334, 2017 | 85 | 2017 |
| Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein F Ronda, M Villanueva, C Collar LWT-Food Science and Technology 59 (1), 12-20, 2014 | 84 | 2014 |
| Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features AJ Vela, M Villanueva, ÁG Solaesa, F Ronda Food Hydrocolloids 113, 106480, 2021 | 77 | 2021 |
| Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels M Villanueva, F Ronda, T Moschakis, A Lazaridou, CG Biliaderis Food Hydrocolloids 79, 20-29, 2018 | 71 | 2018 |
| Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties M Villanueva, J Harasym, JM Munoz, F Ronda Journal of Food Engineering 224, 156-164, 2018 | 71 | 2018 |
| Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour ÁG Solaesa, M Villanueva, JM Muñoz, F Ronda Lwt 141, 110851, 2021 | 54 | 2021 |
| Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs M Villanueva, S Pérez-Quirce, C Collar, F Ronda LWT 96, 446-454, 2018 | 49 | 2018 |
| Protein and lipid enrichment of quinoa (cv. Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions ÁG Solaesa, M Villanueva, AJ Vela, F Ronda Food Hydrocolloids 105, 105770, 2020 | 43 | 2020 |
| Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour A Vicente, M Villanueva, PA Caballero, JM Muñoz, F Ronda Food Hydrocolloids 137, 108328, 2023 | 38 | 2023 |
| Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments BA Acevedo, M Villanueva, MG Chaves, MV Avanza, F Ronda Food Hydrocolloids 124, 107266, 2022 | 35 | 2022 |
| Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour AJ Vela, M Villanueva, F Ronda Food Hydrocolloids 120, 106933, 2021 | 35 | 2021 |
| Acidification of protein-enriched rice starch doughs: effects on breadmaking M Villanueva, RR Mauro, C Collar, F Ronda European Food Research and Technology 240, 783-794, 2015 | 33 | 2015 |
| Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments ÁG Solaesa, M Villanueva, AJ Vela, F Ronda International Journal of Biological Macromolecules 222, 1768-1777, 2022 | 31 | 2022 |
| Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume W Abebe, F Ronda, M Villanueva, C Collar European Food Research and Technology 241, 469-478, 2015 | 30 | 2015 |
| Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours D Rico, F Ronda, M Villanueva, CP Montero, AB Martin-Diana Heliyon 5 (10), 2019 | 25 | 2019 |
| Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab‐lab) legume starches BA Acevedo, M Villanueva, MG Chaves, MV Avanza, F Ronda International Journal of Food Science & Technology 55 (2), 712-719, 2020 | 24 | 2020 |
| Influence of milling type on tef injera quality Y Assefa, S Emire, M Villanueva, W Abebe, F Ronda Food Chemistry 266, 155-160, 2018 | 23 | 2018 |
| Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients CS Calix-Rivera, M Villanueva, G Náthia-Neves, F Ronda Foods 12 (6), 1345, 2023 | 17 | 2023 |
