Publicacións nas que colabora con PEDRO ANTONIO CABALLERO CALVO (25)

2013

  1. 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

  1. 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

  1. Adequacy of wholegrain non-wheat flours for layer cake elaboration

    LWT - Food Science and Technology, Vol. 43, Núm. 3, pp. 507-513

  2. 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

  1. 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

  2. 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

  1. Effect of fermentation conditions on bread staling kinetics

    European Food Research and Technology, Vol. 226, Núm. 6, pp. 1379-1387

2007

  1. 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

  2. Bread quality and dough rheology of enzyme-supplemented wheat flour

    European Food Research and Technology, Vol. 224, Núm. 5, pp. 525-534

  3. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

    Food Hydrocolloids, Vol. 21, Núm. 2, pp. 167-173

  4. 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

  1. A better control of beer properties by predicting acidity of hop iso-α-acids

    Trends in Food Science and Technology

  2. 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

  3. 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

  1. 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

  2. Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

    Food Chemistry, Vol. 90, Núm. 4, pp. 549-555

  3. 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

  1. 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

  2. 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

  3. Nuevas tecnologías para el control de proceso y de producto en la industria alimentaria

    Secretariado de Publicaciones