Dr. Felicidad Ronda works in the Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid (Valladolid, Spain). She is a Section Board Member of the journal Foods at MDPI. Her research interests mainly focus on the physical properties of foods, food rheology, food phase transitions, glycaemic index, gluten-free foods, cereals, pseudo-cereals, flours, doughs, and breads. Her scientific output includes 80 publications, corresponding to 2619 citations (h-index 28) (Scopus, 7 December 2023).