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Carbohydrate Polymers|September 25, 2021
Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified modelMaria Santamaria, Raquel Garzon, Ramón Moreira, et al.Journal of Food Science and Technology|August 2, 2016
Germinated, toasted and cooked chickpea as ingredients for breadmakingMeriem Ouazib, Raquel Garzon, Farid Zaidi, et al.Food & Function|June 22, 2022
Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gelsMaria Santamaria, Leticia Montes, Raquel Garzon, et al.Heliyon|May 1, 2024
Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread featuresLeticia Montes, Maria Santamaria, Raquel Garzon, et al.Food Chemistry|May 7, 2025
Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreadsMaria Santamaria, Raquel Garzon, Adriana Skendi, et al.Food Research International (Ottawa, Ont.)|March 28, 2018
Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breadsJohanan Espinosa-Ramírez, Raquel Garzon, Sergio O Serna-Saldivar, et al.Food Chemistry|December 4, 2020
Interaction of dough acidity and microalga level on bread quality and antioxidant propertiesRaquel Garzon, Adriana Skendi, Marco Antonio Lazo-Velez, et al.Journal of the Science of Food and Agriculture|June 30, 2026
Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performanceGabriel A Atanazio-Silva, Raquel Garzon, Giulliana P Torrano, et al.Pageof 1