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Manuel Gómez (ORCID:0000-0003-2650-4082)
Manuel Gómez (ORCID:0000-0003-2650-4082)
在 iaf.uva.es 的电子邮件经过验证
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引用次数
引用次数
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Effect of dietary fibre on dough rheology and bread quality
M Gómez, F Ronda, CA Blanco, PA Caballero, A Apesteguía
European Food research and technology 216, 51-56, 2003
5872003
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
M Gómez, F Ronda, PA Caballero, CA Blanco, CM Rosell
Food hydrocolloids 21 (2), 167-173, 2007
5832007
Studies on cake quality made of wheat–chickpea flour blends
M Gómez, B Oliete, CM Rosell, V Pando, E Fernández
LWT-Food Science and Technology 41 (9), 1701-1709, 2008
4642008
Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes
F Ronda, M Gomez, CA Blanco, PA Caballero
Food chemistry 90 (4), 549-555, 2005
3852005
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
PA Caballero, M Gómez, CM Rosell
Journal of food engineering 81 (1), 42-53, 2007
3842007
Wheat bread aroma compounds in crumb and crust: A review
J Pico, J Bernal, M Gómez
Food Research International 75, 200-215, 2015
3612015
Effect of different fibers on batter and gluten-free layer cake properties
MA Gularte, E de la Hera, M Gómez, CM Rosell
LWT-Food science and technology 48 (2), 209-214, 2012
2792012
Effect of water content and flour particle size on gluten-free bread quality and digestibility
E De La Hera, CM Rosell, M Gomez
Food chemistry 151, 526-531, 2014
2662014
Effect of fibre size on the quality of fibre-enriched layer cakes
M Gómez, A Moraleja, B Oliete, E Ruiz, PA Caballero
LWT-Food Science and Technology 43 (1), 33-38, 2010
2542010
Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes
MA Gularte, M Gómez, CM Rosell
Food and Bioprocess Technology 5, 3142-3150, 2012
2372012
Glucose oxidase effect on dough rheology and bread quality: a study from macroscopic to molecular level
A Bonet, CM Rosell, PA Caballero, M Gómez, I Pérez-Munuera, MA Lluch
Food Chemistry 99 (2), 408-415, 2006
2342006
Rheological study of layer cake batters made with soybean protein isolate and different starch sources
F Ronda, B Oliete, M Gómez, PA Caballero, V Pando
Journal of Food Engineering 102 (3), 272-277, 2011
2292011
Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties
E De La Hera, M Gomez, CM Rosell
Carbohydrate polymers 98 (1), 421-427, 2013
2142013
Effect of extruded wheat bran on dough rheology and bread quality
M Gómez, S Jiménez, E Ruiz, B Oliete
LWT-Food Science and Technology 44 (10), 2231-2237, 2011
2112011
Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods
M Gómez, MM Martinez
Critical reviews in food science and nutrition 58 (13), 2119-2135, 2018
1952018
Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies
CM Mancebo, J Picón, M Gómez
LWT-Food Science and Technology 64 (1), 264-269, 2015
1672015
Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality
M Gómez, S Del Real, CM Rosell, F Ronda, CA Blanco, PA Caballero
European Food Research and Technology 219, 145-150, 2004
1672004
Influence of flour particle size on quality of gluten-free rice bread
E de la Hera, M Martinez, M Gómez
LWT-Food Science and Technology 54 (1), 199-206, 2013
1612013
Gluten‐free breads: The gap between research and commercial reality
L Roman, M Belorio, M Gomez
Comprehensive reviews in food science and food safety 18 (3), 690-702, 2019
1582019
Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies
CM Mancebo, P Rodriguez, M Gomez
LWT-food Science and Technology 67, 127-132, 2016
1572016
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