2021
- Muñoz, L.A.; Vera, N.; Zúñiga, M.C.; Moncada, M.; Haros, C.M. Physicochemical and functional properties of soluble fiber extracted from two phenotypes of chia (Salvia hispanica L.) seeds. Journal of Food Composition and Analysis, 104: 104138, DOI: 10.1016/j.jfca.2021.104138 (2021).
- da Costa Borges, V.; Santos Fernandes, S.; Zavareze, E.R.; Haros, C.M.; Prentice Hernandez, C.; Guerra Dias, A.R.; Salas Mellado, M.M. Production of gluten free bread with flour and chia seeds (Salvia hispanica L). Food Bioscience, DOI: 10.1016/j.fbio.2021.101294 (2021).
- Bouzas Muñoz, A.; Giménez Bastida, J.A.; García Tejedor, A.; Haros, C.M.; Gómez de Cedrón, M.; Ramírez de Molina, A.; Laparra Llopis, J.M. Intestinal intervention strategy targeting myeloid cells to improve hepatic Immunity during hepatocarcinoma development. Biomedicines, DOI: 10.3390/biomedicines9111633 (2021).
- Granado-Rodríguez, S., Aparicio N., Matías J., Pérez-Romero, L.F., Maestro I., Garcés, I., Pedroche J., Haros C.M., Fernández N., Navarro del Hierro J., Martin D., Bolaños L., Reguera, M. Studying the Impact of Different Field Environmental Conditions on Seed Quality of Quinoa: The Case of Three Different Years Changing Nutritional Traits. Frontiers in Plant Science 12: 649132 , DOI: 10.3389/fpls.2021.649132 (2021).
- Selma-Gracia, R.; Megušar, P.; Haros, C.M.; Laparra Llopis, J.M. Immunonutritional Bioactives from Chenopodium quinoa and Salvia hispanica L. Flour Positively Modulate Insulin Resistance and Preserve Alterations in Peripheral Myeloid Population. Nutrients, DOI: 10.3390/nu13051537 (2021).
- Arslan, A., Haros, C.M., Yalçın, E., Güneş, A. Wet Milling of Buckwheat Cultivars and Some Quality Properties of the Fractions. Food Science and Technology International, DOI: 10.1177/10820132211011303 (2021).
Sayas-Barberá, E.; Valero-Asencio, M.M.; Navarro-Rodríguez de Vera, C.; Fernandez-Lopez, J.; Haros, C.M.; Pérez-Álvarez, J.A.; Viuda-Martos, M. Effect of different black quinoa fractions (seed, flour and wet-milling coproducts) upon quality of meat patties during freezing storage. Foods 10(2): 3080, DOI: 10.3390/foods10123080 (2021).
2020
- Ahmed, I.B.H.; Hannachi, A.; Haros, C.M. Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling. Foods, DOI: 10.3390/foods9040446 (2020).
- Bączek, N.; Jarmułowicz, A.; Wronkowska, M.; Haros, C.M. Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads. Food Chemistry, DOI: 10.1016/j.foodchem.2020.127199 (2020).
- Ballester-Sánchez, J.; Fernández-Espinar, M.T.; Haros, C.M. Isolation of red quinoa fibre by wet- and dry-milling and application as a potential funcional bakery ingredient. Food Hydrocolloids, DOI: 10.1016/j.foodhyd.2019.105513 (2020).
- Fernández-López, J.; Lucas-González, R.; Roldán-Verdú, A.; Viuda-Martos, M.; Sayas-Barberá, E.; Ballester-Sánchez, J.; Haros, C.M.; Pérez-Álvarez, J.A. Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. Foods, DOI: 10.3390/foods9030274 (2020).
- Fernández-López, J.; Lucas-González, R.; Viuda-Martos, M.; Sayas-Barberá, E.; Ballester-Sánchez, J.; Haros, C.M., Martínez-Mayoral, A.; Pérez-Álvarez, J.A. Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer. Food Chemistry, DOI: 10.1016/j.foodchem.2019.125936 (2020).
- Guiotto, E.N.; Tomás, M.C.; Haros, C.M. Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds. Foods, DOI: 10.3390/foods9060819 (2020).
- Miranda-Ramos, K-C.; Haros, C.M. Combined E ect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread. Foods, DOI: 10.3390/foods9121859 (2020).
- Miranda-Ramos, K.; Millán-Linares, M.C.; Haros, C.M. Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread. Foods, DOI: 10.3390/foods9050663 (2020).
- Ould Saadi, L.; Zaidi, F.; Sanz, T.; Haros, C.M. Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir. Food Science and Technology International, DOI: 10.1177/1082013220908089 (2020).
- Selma-Gracia, R.; Haros, C.M.; Laparra Llopis, J.M. Inclusion of Salvia hispanica L. and Chenopodium quinoa into bread formulations improves metabolic imbalances derived from a high-fat intake in hyperglycaemic mice, Food & Function, DOI: 10.1039/d0fo01453b (2020).
- Selma-Gracia, R.; Haros, C.M.; Laparra, J.M. Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated Maize and Quinoa Starch. Plant Foods for Human Nutrition. DOI: 10.1007/s11130-020-00854-8 (2020).
- Selma-Gracia, R.; Laparra, J.M.; Haros, C.M. Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion. Food Hydrocolloids, DOI: 10.1016/j.foodhyd.2020.105687 (2020).
- Srdic, M.; Ovcina, I.; Fotschki, B.; Haros, C.M.; Laparra Llopis, J.M. C. quinoa and S. hispanica L. Seeds Provide Immunonutritional Agonists to Selectively Polarize Macrophages, Cells, DOI: 10.3390/cells9030593 (2020).
- Wronkowska, M.; Jarmułowicz, A.; Lamparski, G.; Jeliński, T.; Haros, C.M. Oat–buckwheat breads – technological quality, staling and sensory properties. Irish Journal of Agricultural and Food Research, DOI: 10.15212/ijafr-2020-0105 (2020).
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2019
- Tazrart, K., Zaidi, F., Salvador, A., Haros, C.M. Effect of broad bean (Vicia faba L) addition on starch properties and texture of dry and fresh pasta, Food Chemistry, 278: 476-481, DOI: 10.1016/j.foodchem.2018.11.036 (2019).
- Ballester-Sanchez, J., Fernández-Espinar T., Gil J.V., Haros, C.M.. Quinoa wet-milling: Effect of steeping conditions on starch recovery and quality. Food Hydrocolloids, 89: 837-843, DOI: 10.1016/j.foodhyd.2018.11.053 (2019).
- Laparra, J.M., Fotschki B., Haros, C.M. Immunonutritional consequences of different serine-type protease inhibitors in a C57BL/6 hepatocarcinoma model. Oncotarget, 10: 760-772, DOI:10.18632/oncotarget.26605 (2019).
- Ballester-Sánchez, J.; Gil, J.V.; Haros, C.M., Fernández-Espinar, M.T. Effect of incorporating white, red or black quinoa flours on the Total polyphenol content, antioxidant activity and colour of bread, Plant Food for Human Nutrition, 89: 837-843, DOI: 10.1007/s11130-019-00718-w (2019).
- Ballester-Sánchez, J.; Yalçın, E.; Fernández-Espinar, M.T.; Haros, C.M. Rheological and Thermal Properties of Royal Quinoa and Wheat Flour Blends for Breadmaking. European Food Research and Technology, 254: 1571-1582, DOI: 10.1007/s00217-019-03265-5 (2019).
- Fernández-López, J.; Lucas-González, R.; Viuda-Martos, M.; Sayas-Barberá, E.; Navarro, C.; Haros, C.M.; Pérez-Álvarez, J.A. Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: effects on quality properties and shelf-life. Meat Science, 156: 139-145, DOI: 10.1016/j.meatsci.2019.05.028 (2019).
- Laparra, J.M.; Haros, C.M. Plants seed protease inhibitors differentially affect innate immunity at tumor microenvironment to controll hepatocarcinoma. Food & Function, 10(7): 4210-4219, DOI: 10.1039/C9FO00795D (2019).
- Miranda-Ramos, K.; Sanz-Ponce, N.; Haros, C.M. Evaluation of technological and nutritional quality of bread enriched with amaranth flour. LWT - Food Science and Technology, 114, DOI: doi.org/10.1016/j.lwt.2019.108418 (2019).
- Ballester-Sánchez, J., Millán-Linares, M.C., Fernández-Espinar, M.T., Haros, C.M. Development of healthy, nutritional bakery products by incorporation of quinoa. Foods, 8(9): pii: E379, DOI:10.3390/foods8090379 (2019).
Andrea Alonso Álvarez
