Publicaciones en las que colabora con JOANA PICO CARBAJO (21)

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. Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

    Journal of Cereal Science, Vol. 86, pp. 92-101

  2. Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

    European Food Research and Technology, Vol. 245, Núm. 8, pp. 1755-1766

2018

  1. Analysis of volatile compounds in breads and related products. Improvement of gluten-free breads aroma

    Analysis of volatile compounds in breads and related products. Improvement of gluten-free breads aroma

  2. Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

    Food Research International, Vol. 106, pp. 686-695

  3. Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR- ToF-MS and fast-GC-PTR-ToF-MS

    Journal of Mass Spectrometry, Vol. 53, Núm. 9, pp. 893-902

  4. Analytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumb

    Journal of Separation Science, Vol. 41, Núm. 20, pp. 3902-3909

  5. Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF

    Food Chemistry, Vol. 267, pp. 303-312

  6. 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

  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

2016

  1. An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb

    Food Chemistry, Vol. 206, pp. 110-118

  2. Analytical methods for volatile compounds in wheat bread

    Journal of Chromatography A, Vol. 1428, pp. 55-71

  3. 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