| Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes M Gómez, F Ronda, PA Caballero, CA Blanco, CM Rosell Food hydrocolloids 21 (2), 167-173, 2007 | 578 | 2007 |
| Effect of dietary fibre on dough rheology and bread quality M Gómez, F Ronda, CA Blanco, PA Caballero, A Apesteguía European Food research and technology 216, 51-56, 2003 | 574 | 2003 |
| Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes F Ronda, M Gomez, CA Blanco, PA Caballero Food chemistry 90 (4), 549-555, 2005 | 383 | 2005 |
| Rheological study of layer cake batters made with soybean protein isolate and different starch sources F Ronda, B Oliete, M Gómez, PA Caballero, V Pando Journal of Food Engineering 102 (3), 272-277, 2011 | 220 | 2011 |
| Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality M Gómez, S Del Real, CM Rosell, F Ronda, CA Blanco, PA Caballero European Food Research and Technology 219, 145-150, 2004 | 162 | 2004 |
| Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours W Abebe, C Collar, F Ronda Carbohydrate polymers 115, 260-268, 2015 | 137 | 2015 |
| Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics F Ronda, S Perez-Quirce, A Lazaridou, CG Biliaderis Food hydrocolloids 48, 197-207, 2015 | 133 | 2015 |
| Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach F Ronda, S Pérez-Quirce, A Angioloni, C Collar Food Hydrocolloids 32 (2), 252-262, 2013 | 108 | 2013 |
| Improving gluten-free bread quality by enrichment with acidic food additives CA Blanco, F Ronda, B Pérez, V Pando Food Chemistry 127 (3), 1204-1209, 2011 | 108 | 2011 |
| Staling of fresh and frozen gluten-free bread F Ronda, YH Roos Journal of cereal science 53 (3), 340-346, 2011 | 88 | 2011 |
| 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 | 83 | 2018 |
| 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 | 78 | 2014 |
| Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness F Ronda, PA Caballero, J Quilez, YH Roos Journal of cereal science 53 (1), 97-103, 2011 | 76 | 2011 |
| 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 | 72 | 2019 |
| Rheological and textural properties of tef [Eragrostis tef (Zucc.) Trotter] grain flour gels W Abebe, F Ronda Journal of Cereal Science 60 (1), 122-130, 2014 | 71 | 2014 |
| Characterization of cake batters by ultrasound measurements M Gómez, B Oliete, J García-Álvarez, F Ronda, J Salazar Journal of Food Engineering 89 (4), 408-413, 2008 | 69 | 2008 |
| 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 | 68 | 2017 |
| 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 | 64 | 2018 |
| Improvement of quality of gluten-free layer cakes F Ronda, M Gómez, PA Caballero, B Oliete, CA Blanco Food Science and Technology International 15 (2), 193-202, 2009 | 60 | 2009 |
| 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 | 57 | 2018 |
