| 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 | 459 | 2008 |
| 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 | 251 | 2010 |
| 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 | 220 | 2011 |
| 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 | 207 | 2011 |
| Effect of pasture finishing on the meat characteristics and intramuscular fatty acid profile of steers of the Rubia Gallega breed A Varela, B Oliete, T Moreno, C Portela, L Monserrrat, JA Carballo, ... Meat Science 67 (3), 515-522, 2004 | 190 | 2004 |
| Studies of the quality of cakes made with wheat-lentil composite flours E de la Hera, E Ruiz-París, B Oliete, M Gómez LWT 49 (1), 48-54, 2012 | 138 | 2012 |
| Effect of extruded wheat germ on dough rheology and bread quality M Gómez, J González, B Oliete Food and Bioprocess Technology 5, 2409-2418, 2012 | 115 | 2012 |
| Influence of flour particle size on quality of gluten-free rice cakes E de la Hera, M Martinez, B Oliete, M Gómez Food and Bioprocess Technology 6, 2280-2288, 2013 | 107 | 2013 |
| Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough G Leray, B Oliete, S Mezaize, S Chevallier, M de Lamballerie Journal of Food Engineering 100 (1), 70-76, 2010 | 105 | 2010 |
| Modeling of texture evolution of cakes during storage M Gomez, E RUIZ‐PARÍS, B Oliete, V Pando Journal of texture studies 41 (1), 17-33, 2010 | 87 | 2010 |
| De tales harinas, tales panes. Granos, harinas y productos de panificación en Iberoamérica AE León, CM Rosell, M Gómez Pallarés, C Brites, M Haros, MJ Trigo, ... ISEKI-Food, 2007 | 85 | 2007 |
| Effect of the addition of extruded wheat flours on dough rheology and bread quality M Martínez, B Oliete, M Gómez Journal of Cereal Science 57 (3), 424-429, 2013 | 79 | 2013 |
| Use of wheat, triticale and rye flours in layer cake production B Oliete, GT Pérez, M Gómez, PD Ribotta, M Moiraghi, AE León International journal of food science & technology 45 (4), 697-706, 2010 | 76 | 2010 |
| Effect of weaning status and storage time under vacuum upon physical characteristics of meat of the Rubia Gallega breed B Oliete, JA Carballo, A Varela, T Moreno, L Monserrat, L Sánchez Meat science 73 (1), 102-108, 2006 | 71 | 2006 |
| Influence of the addition of extruded flours on rice bread quality MM Martínez, B Oliete, L Román, M Gómez Journal of Food Quality 37 (2), 83-94, 2014 | 69 | 2014 |
| Characterization of cake batters by ultrasound measurements M Gómez, B Oliete, J García-Álvarez, F Ronda, J Salazar Journal of Food Engineering 89 (4), 408-413, 2008 | 69 | 2008 |
| Nutritional characteristics of veal from weaned and unweaned calves: Discriminatory ability of the fat profile T Moreno, A Varela, B Oliete, JA Carballo, L Sánchez, L Montserrat Meat Science 73 (2), 209-217, 2006 | 66 | 2006 |
| Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization B Oliete, F Potin, E Cases, R Saurel Innovative food science & emerging technologies 47, 292-300, 2018 | 65 | 2018 |
| Effect of batter freezing conditions and resting time on cake quality M Gómez, E Ruiz, B Oliete LWT-Food Science and Technology 44 (4), 911-916, 2011 | 64 | 2011 |
| Improvement of quality of gluten-free layer cakes F Ronda, M Gómez, PA Caballero, B Oliete, CA Blanco Food Science and Technology International 15 (2), 193-202, 2009 | 60 | 2009 |
