Publications (224) MANUEL GOMEZ PALLARES publications

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2026

  1. Harnessing apple pomace as a bioactive bread ingredient: Influence of exogenous soluble polysaccharides on water dynamics and structure-dependent polyphenol stability

    Food Hydrocolloids, Vol. 175

2025

  1. Adjustment of dough hydration to achieve standardised volume in gluten-free breads

    Journal of Cereal Science, Vol. 126

  2. Impact of Aromatic Extracts on Chemical Profile and Sensory Perception of Bread

    Food Technology and Biotechnology, Vol. 63, Núm. 4, pp. 449-458

  3. Utilization of By-Products from the Fruit and Vegetable Processing Industry in Pasta Production

    Applied Sciences (Switzerland), Vol. 15, Núm. 4

2024

  1. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

    Foods, Vol. 13, Núm. 6

  2. Grain Products: Traditional and Innovative Technologies

    Foods

  3. Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics

    Food Hydrocolloids, Vol. 154

2023

  1. Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

    Foods, Vol. 12, Núm. 23

  2. Augmented Reality Feedback for Exoskeleton-Assisted Walking. A Feasibility Study

    2023 INTERNATIONAL CONFERENCE ON REHABILITATION ROBOTICS, ICORR

  3. Can Citrus Fiber Improve the Quality of Gluten-Free Breads?

    Foods, Vol. 12, Núm. 7

  4. Development of a fermented plant-based beverage from discarded bread flour

    LWT, Vol. 182

  5. Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification

    Foods, Vol. 12, Núm. 20

  6. Enrichment of Cakes and Cookies with Pulse Flours. A Review

    Food Reviews International, Vol. 39, Núm. 5, pp. 2895-2913

  7. Microbial characterization of discarded breads

    LWT, Vol. 173

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

    LWT, Vol. 173

2022

  1. Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver

    Foods, Vol. 11, Núm. 9

  2. Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads

    Foods, Vol. 11, Núm. 12

  3. Effect of sorghum flour properties on gluten-free sponge cake

    Journal of Food Science and Technology, Vol. 59, Núm. 4, pp. 1407-1418

  4. Effects of adding chickpea and chestnut flours to layer cakes

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 4840-4846

  5. Effects of particle size in wasted bread flour properties

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 4782-4791