Oat–buckwheat breads – technological quality, staling and sensory properties by Wronkowska, M., Jarmułowicz, A., Lamparski, G., Jeliński, T., Haros, C.M.

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Isolation of red quinoa fibre by wet and dry milling and application as a potential functional bakery ingredient by Ballester-Sánchez, J., Fernández-Espinar, M.T., Haros, C.M.

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Quinoa wet-milling: Effect of steeping conditions on starch recovery and quality by Ballester-Sánchez, J., Gil, J.V., Fernández-Espinar, M.T., Haros, C.M.

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Modeling sulfur dioxide uptake in dent corn during steeping by Haros, Claudia M., Aguerre, Roberto J., Suarez, Constantino

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Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping by Haros, C.M., Aguerre, R.J., Suarez, C.

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Selection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking by Palacios, María Consuelo, Haros, Monica, Sanz, Yolanda, Rosell, Cristina M.

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Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties by Palacios, M.C., Haros, M., Rosell, C.M., Sanz, Y.

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Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation by Palacios, María Consuelo, Haros, Monica, Rosell, Cristina M., Sanz, Yolanda

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Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase by Gujral, Hardeep Singh, Haros, Monica, Rosell, Cristina M.

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Effect of steeping corn with lactic acid on starch properties by Haros, M, Perez, O.E, Rosell, C.M

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Effect of ground corn steeping on starch properties by Haros, M, Blaszczak, W, Perez, O.E, Sadowska, J, Rosell, C.M

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