Publicaciones en las que colabora con BONASTRE ICIA OLIETE MAYORGA (28)

2015

  1. Effect of fibre in enriched breads

    Bread and its Fortification: Nutrition and Health Benefits (CRC Press), pp. 273-305

2014

  1. Influence of the Addition of Extruded Flours on Rice Bread Quality

    Journal of Food Quality, Vol. 37, Núm. 2, pp. 83-94

2013

  1. Batter Characteristics and Quality of Cakes Made with Wheat-Oats Flour Blends

    Journal of Food Quality, Vol. 36, Núm. 2, pp. 146-153

  2. Effect of the addition of extruded wheat flours on dough rheology and bread quality

    Journal of Cereal Science, Vol. 57, Núm. 3, pp. 424-429

  3. Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes

    Food and Bioprocess Technology, Vol. 6, Núm. 9, pp. 2280-2288

2012

  1. Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality

    Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2409-2418

  2. Studies of the quality of cakes made with wheat-lentil composite flours

    LWT - Food Science and Technology, Vol. 49, Núm. 1, pp. 48-54

2011

  1. Adequacy of different wheat cultivars for low-hydration bread making

    Journal of the Science of Food and Agriculture, Vol. 91, Núm. 6, pp. 1148-1154

  2. Effect of batter freezing conditions and resting time on cake quality

    LWT - Food Science and Technology, Vol. 44, Núm. 4, pp. 911-916

  3. Effect of extruded wheat bran on dough rheology and bread quality

    LWT - Food Science and Technology, Vol. 44, Núm. 10, pp. 2231-2237

  4. 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

  3. Influence of flour mill streams on cake quality

    International Journal of Food Science and Technology, Vol. 45, Núm. 9, pp. 1794-1800

  4. Modeling of texture evolution of cakes during storage

    Journal of Texture Studies, Vol. 41, Núm. 1, pp. 17-33

  5. Use of wheat, triticale and rye flours in layer cake production

    International Journal of Food Science and Technology, Vol. 45, Núm. 4, pp. 697-706

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

  3. Improvement of Quality of Gluten-free Layer Cakes

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 15, Núm. 2, pp. 193-202

2008

  1. Characterization of cake batters by ultrasound measurements

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