Ballester‑Sánchez et al. (2019). Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking. European Food Research and Technology, 245, 1571–1582.
Ballester et al. (2019). Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread. PFHN, 74, 185.
Bordón et al. (2019). Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils. Journal of Food Science, 84, 1035.
Laparra et al. (2019). Plants seed protease inhibitors differentially affect innate immunity at tumor microenvironment to controll hepatocarcinoma, Food & Function, 10, 4210-4219.
Vera et al. (2019). Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion. Journal of Functional Foods, 62, 103518.
Miranda-Ramos et al. (2019). Evaluation of technological and nutritional quality of bread enriched with amaranth flour. LWT-Food Science and Technology, 114, 108418.
Ballester-Sánchez et al. (2019). Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa. Foods, 8, 379.
Ballester-Sánchez et al. (2020).Isolation of red quinoa fibre by wet and dry milling and application as a potential functional ba kery ingredient. Food Hydrocolloids, 101, 105513.
II INTERNATIONAL CONFERENCE OF Ia ValSe-Food NETWORK Development of Food Ingredients from Iberoamerican Ancestral Crops BOOK OF ABSTRACTS
Chan-Zapata et al.(2019). Anti-inflammatory effects of the protein hydrolysate and peptide fractions isolated from Salvia hispanica L. seeds. Food Agr Inmunol, 30, 786-803.
Julio et al. (2019). Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties. Journal of Food Measurement and Characterization, 13, 3318–3328.
Ould Saadi et al. (2020). Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir. Food Sci Technol Int, doi: 10.1177/1082013220908089.
Selma-Gracia (2020). Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion. Food Hydrocolloids, 103, 105687.
Ahmed et al. (2020). Combined effect of chia flour and soy lecithin incorporation on nutritional and technological quality of fresh bread... Foods, DOI: 10.3390/foods9040446
González et al. (2021). Study of the incorporation of native and microencapsulated chia seed oil on pasta properties, IJFST, DOI: :10.1111/ijfs.14623
