Publications by the researcher in collaboration with JOANA PICO CARBAJO (18)

2017

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

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

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

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

  3. Influence of different flours and starches on gluten-free bread aroma

    Journal of Food Science and Technology, Vol. 54, Núm. 6, pp. 1433-1441

  4. Inhibition of fermentation evolution in bread doughs for aroma analyses

    Flavour and Fragrance Journal, Vol. 32, Núm. 6, pp. 461-469