Sfoglia per Autore "Martínez Martínez, Mario"

Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

Roman Rivas, Laura

; Gómez Pallarés, Manuel

; Hamaker, Bruce R.; Martínez Martínez, Mario

(2019)

Biophysical features of cereal endosperm that decrease starch bioaccessibility

Roman Rivas, Laura

; Gómez Pallarés, Manuel

; Li, Chen; Hamaker, Bruce R.; Martínez Martínez, Mario

(2017)

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Roman Rivas, Laura

; Martínez Martínez, Mario

; Rosell, Cristina M.; Gómez Pallarés, Manuel

(2017)

Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars

Guo, Mengmeng; Xu, Kang; Yee, Josephine; Dutcher, John R.; Martínez Martínez, Mario

; Roman Rivas, Laura

(2024)

Current trends in the realm of baking: When indulgent consumers demand healthy sustainable foods

Martínez Martínez, Mario

; Gómez Pallarés, Manuel

(2019)

Effect of different extrusion treatments and particle size distribution on the physico-chemical properties of rice flour

Martínez Martínez, Mario

; Rosell, Cristina M.; Gómez Pallarés, Manuel

(2014)

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

Martínez Martínez, Mario

; Oliete, Bonastre; Gómez Pallarés, Manuel

(2013)

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

Martínez Mancebo, Camino; Rodríguez, Patricia; Martínez Martínez, Mario

; Gómez Pallarés, Manuel

(2018)

Evolution of volatile compounds in gluten-free bread: from dough to crumb

Pico Carbajo, Joana

; Martínez Martínez, Mario

; Bernal del Nozal, José

; Gómez Pallarés, Manuel

(2017)

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

Roman Rivas, Laura

; Pico Carbajo, Joana

; Merino Antolín, Beatriz

; Martínez Martínez, Mario

; Gómez Pallarés, Manuel

(2018)

Extruded flours: applications and new functionality

Martínez Martínez, Mario

(2015)

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods

Martínez Martínez, Mario

; Gómez Pallarés, Manuel

(2018)

Functional and nutritional impact of unrefined plant powders in wheat bread

Franco Marcos, María (2025)

Impact of frozen storage time on the volatile profile of wheat bread crumb

Pico Carbajo, Joana

; Martínez Martínez, Mario

; Bernal del Nozal, José

; Gómez Pallarés, Manuel

(2017)

Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels

Martínez Martínez, Mario

; Macías Zambrano, Ana Karina; Belorio, Mayara; Gómez Pallarés, Manuel

(2014)

Influence of the addition of extruded flours on rice bread quality

Martínez Martínez, Mario

; Oliete, Bonastre; Roman Rivas, Laura

; Gómez Pallarés, Manuel

(2014)

Influencia de la adición de harinas extruídas en la elaboración de panes de arroz

Martínez Martínez, Mario

(2012)

Mechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

Segundo, Cristina; Roman Rivas, Laura

; Gómez Pallarés, Manuel

; Martínez Martínez, Mario

(2017)

Modification of wheat flour functionality and digestibility through different extrusion conditions

Martínez Martínez, Mario

; Rosell, Cristina M.; Gómez Pallarés, Manuel

(2014)

Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states

Roman Rivas, Laura

; Sahagún Carabaza, Marta

; Gómez Pallarés, Manuel

; Martínez Martínez, Mario

(2019)

Sfoglia per Autore "Martínez Martínez, Mario" Google Citations

Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb ﻿

Biophysical features of cereal endosperm that decrease starch bioaccessibility ﻿

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment ﻿

Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars ﻿

Current trends in the realm of baking: When indulgent consumers demand healthy sustainable foods ﻿

Effect of different extrusion treatments and particle size distribution on the physico-chemical properties of rice flour ﻿

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

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies ﻿

Evolution of volatile compounds in gluten-free bread: from dough to crumb ﻿

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

Extruded flours: applications and new functionality ﻿

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods ﻿

Functional and nutritional impact of unrefined plant powders in wheat bread ﻿

Impact of frozen storage time on the volatile profile of wheat bread crumb ﻿

Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels ﻿

Influence of the addition of extruded flours on rice bread quality ﻿

Influencia de la adición de harinas extruídas en la elaboración de panes de arroz ﻿

Mechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes ﻿

Modification of wheat flour functionality and digestibility through different extrusion conditions ﻿

Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states ﻿

Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

Biophysical features of cereal endosperm that decrease starch bioaccessibility

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars

Current trends in the realm of baking: When indulgent consumers demand healthy sustainable foods

Effect of different extrusion treatments and particle size distribution on the physico-chemical properties of rice flour

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

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

Evolution of volatile compounds in gluten-free bread: from dough to crumb

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

Extruded flours: applications and new functionality

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods

Functional and nutritional impact of unrefined plant powders in wheat bread

Impact of frozen storage time on the volatile profile of wheat bread crumb

Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels

Influence of the addition of extruded flours on rice bread quality

Influencia de la adición de harinas extruídas en la elaboración de panes de arroz

Mechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

Modification of wheat flour functionality and digestibility through different extrusion conditions

Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states