María E. Bárcenas

Effect of freezing and frozen storage on the staling of part-baked bread

C. Rosell, M. E. Bárcenas, M. Haros, 2003 .

Effect of high pressure processing on wheat dough and bread characteristics

C. Rosell, M. E. Bárcenas, R. Altamirano-Fortoul, 2010 .

Blanching and antimicrobial mixture (potassium sorbate–sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology

M. E. Bárcenas, G. Amador-Espejo, Grace E. Preciado-Iñiga, 2018, Journal of Food Science and Technology.

Different approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition

C. Rosell, M. E. Bárcenas, María E. Bárcenas, 2007 .

Influence of different hydrocolloids on major wheat dough components (gluten and starch).

C. Rosell, M. E. Bárcenas, Jessica De la O-Keller, 2009 .

Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage

C. Rosell, M. E. Bárcenas, C. Benedito, 2004 .

Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk.

M. E. Bárcenas, A. Trujillo, B. Juan, 2014, Journal of dairy science.

Effect of frozen storage time on the bread crumb and aging of par-baked bread

C. Rosell, M. E. Bárcenas, María E. Bárcenas, 2006 .

Quality and microbial stability of partially baked bread during refrigerated storage

F. Vergara, M. E. Bárcenas, Elizabeth Lainez, 2008 .