Santiago Arufe

Effect of brown seaweed powder on physical and textural properties of wheat bread

Santiago Arufe, Guy Della Valle, Hubert Chiron et al. · European Food Research and Technology · 2017 · 99 citations

Food Chemistry, Wheat Bread, Brown Seaweed Powder +7

Aqueous extracts of Ascophyllum nodosum obtained by ultrasound-assisted extraction: effects of drying temperature of seaweed on the properties of extracts

Ramón Moreira, Jorge Sineiro, Francisco Chenlo et al. · Journal of Applied Phycology · 2017 · 53 citations

Botany, Aqueous Extracts, Algal Product +3

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

María Dolores Torres, Santiago Arufe, Francisco Chenlo et al. · International Journal of Food Science & Technology · 2016 · 46 citations

Nutrition, Available Gluten‐free Matrices, Raw Matrices +16

Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

Ramón Moreira, Francisco Chenlo, Santiago Arufe et al. · Journal of Food Science and Technology · 2015 · 42 citations · Full text

Food Chemistry, Physicochemical Characterization, Rheological Characterization +5

Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends

Santiago Arufe, Hubert Chiron, Joël Doré et al. · Food Research International · 2017 · 41 citations · Full text

Food Chemistry, Rheological Properties, Rheological Property +6