All Stories

  1. Functional and technological effects of vegetable powders in gluten-free formulations

    Article • LWT, August 2026, Elsevier

    Raquel Garzon

  2. Effect of the addition of yacon flour ( Smallanthus sonchifolius ) and freezing on baking performance

    Article • Journal of the Science of Food and Agriculture, June 2026, Wiley

    Raquel Garzon

  3. Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads

    Article • Food Chemistry, September 2025, Elsevier

    Maria Papageorgiou, Raquel Garzon

  4. Effect of solid-stated fermented grasshopper (S. purpurascens) on gluten-free bread: a nutritional, textural and rheological approach

    Article • LWT, August 2025, Elsevier

    Raquel Garzon

  5. High pressure processing at different hydration levels as a tool to enhance rice bran stability and techno-functionality

    Article • Food Research International, February 2025, Elsevier

    Raquel Garzon

  6. Evaluation of the Technological Performance of Soft Wheat Flours for Fresh-Pasta Production as Affected by Industrial Refining Degree

    Article • Food and Bioprocess Technology, October 2024, Springer Science + Business Media

    Raquel Garzon

  7. Unlocking hidden potential of rice bran: Enzymatic treatment for enhancing techno-functional properties

    Article • LWT, September 2024, Elsevier

    Raquel Garzon

  8. Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa (Pachyrhizus ahipa), Oca (Oxalis tuberosa), and Arracacha (Arracacia xanthorrhiza)

    Article • Starch - Stärke, August 2024, Wiley

    Raquel Garzon

  9. Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties

    Article • International Journal of Food Science & Technology, August 2024, Oxford University Press (OUP)

    Raquel Garzon

  10. Rice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices

    Article • Food Hydrocolloids, June 2024, Elsevier

    Raquel Garzon

  11. Exploring consumers' perceptions and biases on eating behaviors and sport nutrition: A twitter perspective

    Article • Food and Humanity, May 2024, Elsevier

    Raquel Garzon

  12. Exploring the integration of orange peel for sustainable gluten-free flatbread making

    Article • LWT, April 2024, Elsevier

    Raquel Garzon

  13. Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

    Article • Heliyon, April 2024, Elsevier

    Raquel Garzon

  14. Plant based ingredients in infant food formulations: intolerance management and gut health enhancement

    Article • January 2024, Elsevier

    Raquel Garzon

  15. Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties

    Article • Foods, December 2023, MDPI AG

    Raquel Garzon

  16. Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution

    Article • Food Science and Technology International, November 2023, SAGE Publications

    Raquel Garzon

  17. Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis

    Article • Food Hydrocolloids, September 2023, Elsevier

    Raquel Garzon

  18. Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value

    Article • Journal of Functional Foods, July 2023, Elsevier

    Raquel Garzon

  19. Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread

    Article • LWT, June 2023, Elsevier

    Raquel Garzon

  20. Evaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice

    Article • LWT, February 2023, Elsevier

    Raquel Garzon

  21. Gluten-free bakery products

    Article • January 2023, Elsevier

    Raquel Garzon

  22. Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

    Article • Starch - Stärke, November 2022, Wiley

    Raquel Garzon

  23. Rapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers

    Article • Journal of Cereal Science, September 2022, Elsevier

    Raquel Garzon

  24. Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels

    Article • Food Bioscience, June 2022, Elsevier

    Raquel Garzon

  25. Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

    Article • European Food Research and Technology, April 2022, Springer Science + Business Media

    Raquel Garzon

  26. Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi

    Article • Journal of Cereal Science, March 2022, Elsevier

    Raquel Garzon

  27. Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market

    Article • Medical Research Archives, January 2022, Knowledge Enterprise Journals

    Maria Papageorgiou, Raquel Garzon

  28. Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

    Article • Food & Function, January 2022, Royal Society of Chemistry

    Raquel Garzon

  29. Nutritional Value of Whole Maize Kernels from Diverse Endosperm Types and Effects on Rheological Quality

    Article • Agronomy, December 2021, MDPI AG

    Raquel Garzon

  30. Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

    Article • Carbohydrate Polymers, December 2021, Elsevier

    Raquel Garzon

  31. Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour

    Article • Cereal Chemistry, November 2021, Wiley

    Raquel Garzon

  32. Selenized chickpea sourdoughs for the enrichment of breads

    Article • LWT, October 2021, Elsevier

    Raquel Garzon

  33. Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

    Article • LWT, April 2021, Elsevier

    Raquel Garzon

  34. Rice flour breads

    Article • January 2021, Elsevier

    Raquel Garzon

  35. List of contributors

    Article • January 2021, Elsevier

    Raquel Garzon

  36. Rapid assessment of starch pasting using a rapid force analyzer

    Article • Cereal Chemistry, November 2020, Wiley

    Raquel Garzon

  37. Interaction of dough acidity and microalga level on bread quality and antioxidant properties

    Article • Food Chemistry, November 2020, Elsevier

    Maria Papageorgiou, Raquel Garzon

  38. Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads

    Article • Journal of Cereal Science, September 2020, Elsevier

    Raquel Garzon

  39. Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality

    Article • Journal of Cereal Science, September 2019, Elsevier

    Raquel Garzon

  40. Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium

    Article • International Journal of Food Science & Technology, May 2019, Wiley

    Raquel Garzon

  41. Evaluation of Starch–Protein Interactions as a Function of pH

    Article • Foods, May 2019, MDPI AG

    Raquel Garzon

  42. Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours

    Article • Innovative Food Science & Emerging Technologies, January 2019, Elsevier

    Raquel Garzon

  43. Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour

    Article • Food Hydrocolloids, November 2018, Elsevier

    Raquel Garzon

  44. Use of succinyl chitosan as fat replacer on cake formulations

    Article • LWT, October 2018, Elsevier

    Raquel Garzon

  45. Understanding the effect of emulsifiers on bread aeration during breadmaking

    Article • Journal of the Science of Food and Agriculture, June 2018, Wiley

    Raquel Garzon

  46. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads

    Article • Food Research International, April 2018, Elsevier

    Raquel Garzon

  47. Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose

    Article • Food Hydrocolloids, April 2018, Elsevier

    Raquel Garzon

  48. Use of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvae

    Article • PLOS One, March 2018, PLOS

    Raquel Garzon

  49. Microstructure and its relationship with quality of confectionary and bakery products

    Article • January 2018, Elsevier

    Raquel Garzon

  50. List of Contributors

    Article • January 2018, Elsevier

    Raquel Garzon

  51. Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance

    Article • International Journal of Food Science & Technology, February 2017, Wiley

    Raquel Garzon, Pedro Revilla

  52. Germinated, toasted and cooked chickpea as ingredients for breadmaking

    Article • Journal of Food Science and Technology, June 2016, Springer Science + Business Media

    Raquel Garzon

  53. Chemical Composition of Bakery Products

    Article • January 2015, Springer Science + Business Media

    Raquel Garzon

  54. Chemical Composition of Bakery Products

    Article • January 2015, Springer Science + Business Media

    Raquel Garzon

  55. Chemical Composition of Bakery Products

    Article • January 2014, Springer Science + Business Media

    Raquel Garzon