Publicaciones en las que colabora con MARIO MARTINEZ MARTINEZ (12)

2021

  1. The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures

    Food Hydrocolloids, Vol. 112

2020

  1. Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making

    Food Chemistry, Vol. 317

2019

  1. Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled: In vitro digestion/Caco-2 cell intestinal model

    Food and Function, Vol. 10, Núm. 10, pp. 6300-6311

  2. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility

    Food Chemistry, Vol. 297

  3. Unraveling the inhibition of intestinal glucose transport by dietary phenolics: A review

    Current Pharmaceutical Design, Vol. 25, Núm. 32, pp. 3418-3433

2018

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

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

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

2016

  1. Synergistic maltogenic α-amylase and branching treatment to produce enzyme-resistant molecular and supramolecular structures in extruded maize matrices

    Food Hydrocolloids, Vol. 58, pp. 347-355

2015

  1. Effect of different polyols on wheat and maize starches paste and gel properties

    Food Hydrocolloids, Vol. 44, pp. 81-85

  2. Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis

    Food Chemistry, Vol. 167, pp. 447-453

  3. Quantification of sugars in wheat flours with an HPAEC-PAD method

    Food Chemistry, Vol. 173, pp. 674-681