Publicaciones en las que colabora con BONASTRE ICIA OLIETE MAYORGA (11)

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. Characterization of cake batters by ultrasound measurements

    Journal of Food Engineering, Vol. 89, Núm. 4, pp. 408-413

  2. Effect of fermentation conditions on bread staling kinetics

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

  3. Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 14, Núm. 3, pp. 259-269

  4. Effect of nut paste enrichment on wheat dough rheology and bread volume

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 14, Núm. 1, pp. 57-65

  5. Multivariate optimisation of a capillary electrophoretic method for the separation of glutenins. Application to quantitative analysis of the endosperm storage proteins in wheat

    Food Chemistry, Vol. 108, Núm. 1, pp. 287-296

2006

  1. Textura y color de la carne de vacuno en función de la raza y del sexo. Correlación con propiedades físico-químicas

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 378, pp. 124-133