Mario M. Martinez
Title
Cited by
Cited by
Year
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
942013
Effect of different extrusion treatments and particle size distribution on the physicochemical properties of rice flour
MM Martínez, A Calviño, CM Rosell, M Gómez
Food and bioprocess technology 7 (9), 2657-2665, 2014
712014
Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making
MM Martínez, Á Díaz, M Gómez
Journal of Food Engineering 142, 49-56, 2014
702014
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 (9), 2280-2288, 2013
622013
Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water
CM Mancebo, MÁ San Miguel, MM Martínez, M Gómez
Journal of Cereal Science 61, 8-15, 2015
592015
Modification of wheat flour functionality and digestibility through different extrusion conditions
MM Martínez, CM Rosell, M Gómez
Journal of Food Engineering 143, 74-79, 2014
572014
Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking
MM Martínez, M Gómez
Journal of Food Engineering 197, 78-86, 2017
542017
Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer …
C Segundo, L Román, M Gómez, MM Martínez
Food chemistry 219, 240-248, 2017
452017
Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads
E Steffolani, MM Martinez, AE León, M Gómez
LWT-Food Science and Technology 61 (2), 401-406, 2015
402015
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
402013
Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes
N Dhen, L Román, IB Rejeb, MM Martínez, M Garogouri, M Gómez
LWT-Food Science and Technology 66, 179-185, 2016
372016
Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality
CM Mancebo, C Merino, MM Martínez, M Gómez
Journal of food science and technology 52 (10), 6323-6333, 2015
352015
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
352014
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
312018
Changing flour functionality through physical treatments for the production of gluten-free baking goods
M Gómez, MM Martínez
Journal of Cereal Science 67, 68-74, 2016
312016
Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths
MM Martinez, C Li, M Okoniewska, I Mukherjee, D Vellucci, B Hamaker
Carbohydrate Polymers 197, 531-539, 2018
302018
Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust
MM Martínez, L Román, M Gómez
Food Chemistry 239, 295-303, 2018
272018
Biophysical features of cereal endosperm that decrease starch digestibility
L Roman, M Gomez, C Li, BR Hamaker, MM Martinez
Carbohydrate Polymers 165, 180-188, 2017
262017
Texture Development in Gluten‐Free Breads: Effect of Different Enzymes and Extruded Flour
MM Martínez, P Marcos, M Gómez
Journal of Texture Studies 44 (6), 480-489, 2013
232013
Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality
L Román, I Santos, MM Martínez, M Gómez
Journal of food science and technology 52 (12), 8188-8195, 2015
212015
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Articles 1–20