Raquel Baixauli

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

T. Sanz, Ana Salvador, Raquel Baixauli et al. · European Food Research and Technology · 2009 · 163 citations

Food Chemistry, Consumer Response, Food Analysis +6

Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

Raquel Baixauli, T. Sanz, Ana Salvador et al. · Journal of Cereal Science · 2007 · 162 citations

Baking Performance, Food Physic, Rheological Properties +3

Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch

Raquel Baixauli, Ana Salvador, Susana Fiszman · European Food Research and Technology · 2007 · 148 citations

Sensory Shelf Life, Shelf Life, Colour Changes +7

How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins

Raquel Baixauli, Ana Salvador, Guillermo Hough et al. · Food Quality and Preference · 2008 · 108 citations

Food Choice, Nutrition, Food Marketing +10

Distinctive sensory features introduced by resistant starch in baked products

Raquel Baixauli, Ana Salvador, S. Martínez-Cervera et al. · LWT · 2008 · 75 citations

Food Analysis, Resistant Starch, Food Engineering +6