Publicaciones en las que colabora con MARIO MARTINEZ MARTINEZ (49)

2023

  1. Redistribution of surplus bread particles into the food supply chain

    LWT, Vol. 173

2021

  1. Mesoscale structuring of gluten-free bread with starch

    Current Opinion in Food Science, Vol. 38, pp. 189-195

2020

  1. Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads

    Food Hydrocolloids, Vol. 100

  2. The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling

    LWT, Vol. 132

2019

  1. Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

    Food Chemistry, Vol. 274, pp. 664-671

  2. Current trends in the realm of baking: When indulgent consumers demand healthy sustainable foods

    Foods

  3. Nutritional and physical characterization of sugar-snap cookies: Effect of banana starch in native and molten states

    Food and Function, Vol. 10, Núm. 2, pp. 616-624

2018

  1. Corrigendum to “Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust” [Food Chem. 239 (2018) 295–303](S0308814617311020)(10.1016/j.foodchem.2017.06.122)

    Food Chemistry

  2. Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

    International Journal of Food Science and Technology, Vol. 53, Núm. 1, pp. 129-136

  3. Extruded flour improves batter pick-up, coating crispness and aroma profile

    Food Chemistry, Vol. 260, pp. 106-114

  4. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

    Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 13, pp. 2119-2135

  5. Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust

    Food Chemistry, Vol. 239, pp. 295-303

  6. Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage

    Journal of Food Engineering, Vol. 238, pp. 134-140

  7. Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization

    Food Hydrocolloids, Vol. 82, pp. 510-518

2017

  1. Biophysical features of cereal endosperm that decrease starch digestibility

    Carbohydrate Polymers, Vol. 165, pp. 180-188

  2. Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

    International Journal of Biological Macromolecules, Vol. 101, pp. 326-333

  3. Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour

    European Food Research and Technology, Vol. 243, Núm. 3, pp. 419-428

  4. Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics

    Journal of Texture Studies, Vol. 48, Núm. 6, pp. 597-606

  5. Evolution of volatile compounds in gluten-free bread: From dough to crumb

    Food Chemistry, Vol. 227, pp. 179-186

  6. Impact of frozen storage time on the volatile profile of wheat bread crumb

    Food Chemistry, Vol. 232, pp. 185-190