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Scopus Author ID: 57983721400
SciProfiles: 2775879

Keywords

Food science, Cereal science, Starch, Physical modification, Gluten-free

Activities

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Employment (2)

Universidad de Valladolid: Valladolid, ES

2024-11-15 to 2025-02-28 | Researcher (Department of Agriculture and Forestry Engineering)
Employment
Source: Self-asserted source
Ainhoa Vicente

Universidad de Valladolid: Valladolid, ES

2020-10-31 to 2024-10-30 | Predoctoral researcher (Department of Agriculture and Forestry Engineering)
Employment
Source: Self-asserted source
Ainhoa Vicente

Education and qualifications (3)

Universidad de Valladolid: Palencia, ES

2020-11 to 2024-11-19 | Doctorate in Agri-Food and Biosystems Science and Engineering (Department of Agriculture and Forestry Engineering)
Education
Source: Self-asserted source
Ainhoa Vicente

University of Valladolid: Palencia, ES

2018-09 to 2020-06 | MSc in Agronomic Engineering
Education
Source: Self-asserted source
Ainhoa Vicente

University of Valladolid: Palencia, ES

2014-09 to 2018-07 | BSc Agricultural and Food Industries Engineering
Education
Source: Self-asserted source
Ainhoa Vicente

Works (6)

The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics

Food Hydrocolloids
2025-02 | Journal article
DOI: 10.1016/j.foodhyd.2024.110680
Contributors: Ainhoa Vicente; Marina Villanueva; Jose María Muñoz; Pedro A. Caballero; Felicidad Ronda
Source: check_circle
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Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread

Food Hydrocolloids
2024 | Journal article
DOI: 10.1016/J.FOODHYD.2024.110244
WOSUID: WOS:001263615500001
Contributors: Vicente, Ainhoa; Villanueva, Marina; Caballero, Pedro A.; Lazaridou, Athina; Biliaderis, Costas G.; Ronda, Felicidad
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Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread

Food Hydrocolloids
2024 | Journal article
DOI: 10.1016/j.foodhyd.2024.109738
EID:

2-s2.0-85182276554

Part of ISSN: 0268005X
Contributors: Villanueva, M.; Vicente, A.; Náthia-Neves, G.; Ronda, F.
Source: Self-asserted source
Ainhoa Vicente via Scopus - Elsevier

Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread

Food Hydrocolloids
2024-04 | Journal article
DOI: 10.1016/j.foodhyd.2023.109644
Contributors: Ainhoa Vicente; Marina Villanueva; Pedro A. Caballero; Athina Lazaridou; Costas G. Biliaderis; Felicidad Ronda
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Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour

Food Hydrocolloids
2023-04 | Journal article
DOI: 10.1016/j.foodhyd.2022.108328
Contributors: Ainhoa Vicente; Marina Villanueva; Pedro A. Caballero; José María Muñoz; Felicidad Ronda
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Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours

Foods
2023-03-27 | Journal article
DOI: 10.3390/foods12071421
Contributors: Ainhoa Vicente; Marina Villanueva; Pedro A. Caballero; José María Muñoz; Felicidad Ronda
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