JOSE BERNAL DEL NOZAL-rekin lankidetzan egindako argitalpenak (11)

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 gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

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

  2. 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

  3. 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

  4. 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

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. Inhibition of fermentation evolution in bread doughs for aroma analyses

    Flavour and Fragrance Journal, Vol. 32, Núm. 6, pp. 461-469

2016

  1. Analytical methods for volatile compounds in wheat bread

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

2015

  1. Wheat bread aroma compounds in crumb and crust: A review

    Food Research International, Vol. 75, pp. 200-215