Sfoglia per Autore "Pico Carbajo, Joana"

Items 1-11 di 11

Análisis de biomarcadores en contexto arqueológico: Ácidos grasos

Pico Carbajo, Joana (2013)
Análisis de componentes volátiles en miga de pan por HS-GC/MS

Inés Rodríguez, Alicia E. de (2015)
Analysis of volatile compounds in breads and related products: Improvement of gluten-free breads aroma

Pico Carbajo, Joana (2018)
Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

Pico Carbajo, Joana ; Antolin Puebla, Beatriz ; Roman Rivas, Laura ; Gómez Pallarés, Manuel ; Bernal del Nozal, José (2018)
Determinación de compuestos volátiles en alimentos: corteza de pan

Antolin Puebla, Beatriz (2017)
Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

Pico Carbajo, Joana ; Prieto Reguilón, Montserrat; Bernal del Nozal, José ; Gómez Pallarés, Manuel (2019)
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)
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)
Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis

Martínez Martínez, Mario ; Pico Carbajo, Joana ; Gómez Pallarés, Manuel (2015)
Real-time monitoring of volatile compounds losses in the oven during baking and toasting of gluten-free bread doughs: A PTR-MS evidence

Pico Carbajo, Joana ; Khomenko, Iuliia; Capozzi, Vittorio; Navarini, Luciano; Biasioli, Franco (2020)