PEDRO ANTONIO
CABALLERO CALVO
PROFESORES TITULARES DE UNIVERSIDAD
MANUEL
GOMEZ PALLARES
CATEDRATICOS DE UNIVERSIDAD
Publicaciones en las que colabora con MANUEL GOMEZ PALLARES (25)
2013
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Influence of maize flour particle size on gluten-free breadmaking
Journal of the Science of Food and Agriculture, Vol. 93, Núm. 4, pp. 924-932
2011
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Rheological study of layer cake batters made with soybean protein isolate and different starch sources
Journal of Food Engineering, Vol. 102, Núm. 3, pp. 272-277
2010
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Adequacy of wholegrain non-wheat flours for layer cake elaboration
LWT - Food Science and Technology, Vol. 43, Núm. 3, pp. 507-513
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Effect of fibre size on the quality of fibre-enriched layer cakes
LWT - Food Science and Technology, Vol. 43, Núm. 1, pp. 33-38
2009
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Effect of the milling process on quality characteristics of rye flour
Journal of the Science of Food and Agriculture, Vol. 89, Núm. 3, pp. 470-476
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Evolución de la calidad panadera de variedades de trigo cultivadas en España
Spanish Journal of Agricultural Research, Vol. 7, Núm. 3, pp. 585-595
2008
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Effect of fermentation conditions on bread staling kinetics
European Food Research and Technology, Vol. 226, Núm. 6, pp. 1379-1387
2007
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2-Acetyl-1,3-cyclopentanedione-oxovanadium(IV) complexes. Acidity and implications for gastrointestinal absorption
Food and Chemical Toxicology, Vol. 45, Núm. 2, pp. 322-327
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Bread quality and dough rheology of enzyme-supplemented wheat flour
European Food Research and Technology, Vol. 224, Núm. 5, pp. 525-534
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Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
Food Hydrocolloids, Vol. 21, Núm. 2, pp. 167-173
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Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
Journal of Food Engineering, Vol. 81, Núm. 1, pp. 42-53
2006
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A better control of beer properties by predicting acidity of hop iso-α-acids
Trends in Food Science and Technology
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Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
Food Chemistry, Vol. 99, Núm. 2, pp. 408-415
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Tendencias de la industria en el procesado y conservación de alimentos
Técnicas avanzadas de procesado y conservación de alimentos (Secretariado de Publicaciones), pp. 9-20
2005
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Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour
Journal of Cereal Science, Vol. 42, Núm. 1, pp. 93-100
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Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes
Food Chemistry, Vol. 90, Núm. 4, pp. 549-555
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Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat
Cereal Chemistry, Vol. 82, Núm. 4, pp. 425-430
2004
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Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality
European Food Research and Technology, Vol. 219, Núm. 2, pp. 145-150
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La industria alimentaria y las nuevas tecnologías de control de producto y de proceso
Nuevas tecnologías para el control de proceso y de producto en la industria alimentaria (Secretariado de Publicaciones), pp. 11-22
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Nuevas tecnologías para el control de proceso y de producto en la industria alimentaria
Secretariado de Publicaciones