Gómez M - Search Results

1

Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality.

Román L, Dura Á, Martínez MM, Rosell CM, Gómez M. Román L, et al. Among authors: gomez m. Food Chem. 2016 May 15;199:287-95. doi: 10.1016/j.foodchem.2015.12.040. Epub 2015 Dec 10. Food Chem. 2016. PMID: 26775973

2

Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake.

Ronda F, Gomez M, Quilez J. Ronda F, et al. Among authors: gomez m. Int J Food Sci Nutr. 2010 Sep;61(6):624-9. doi: 10.3109/09637481003670824. Int J Food Sci Nutr. 2010. PMID: 20345329

3

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

Gómez M, Ruiz-París E, Aparicio N, Oliete B. Gómez M, et al. J Sci Food Agric. 2011 Apr;91(6):1148-54. doi: 10.1002/jsfa.4301. Epub 2011 Feb 15. J Sci Food Agric. 2011. PMID: 21328361

4

Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.

Gómez M, Ruiz-París E, Oliete B. Gómez M, et al. Food Sci Technol Int. 2011 Jun;17(3):257-65. doi: 10.1177/1082013210382344. Epub 2011 May 6. Food Sci Technol Int. 2011. PMID: 21551227

5

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties.

de la Hera E, Gomez M, Rosell CM. de la Hera E, et al. Among authors: gomez m. Carbohydr Polym. 2013 Oct 15;98(1):421-7. doi: 10.1016/j.carbpol.2013.06.002. Epub 2013 Jun 21. Carbohydr Polym. 2013. PMID: 23987363

6

Effect of water content and flour particle size on gluten-free bread quality and digestibility.

de la Hera E, Rosell CM, Gomez M. de la Hera E, et al. Among authors: gomez m. Food Chem. 2014 May 15;151:526-31. doi: 10.1016/j.foodchem.2013.11.115. Epub 2013 Nov 27. Food Chem. 2014. PMID: 24423566

7

Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis.

Martínez MM, Pico J, Gómez M. Martínez MM, et al. Among authors: gomez m. Food Chem. 2015 Jan 15;167:447-53. doi: 10.1016/j.foodchem.2014.07.031. Epub 2014 Jul 11. Food Chem. 2015. PMID: 25149010

8

Quantification of sugars in wheat flours with an HPAEC-PAD method.

Pico J, Martínez MM, Martín MT, Gómez M. Pico J, et al. Among authors: gomez m. Food Chem. 2015 Apr 15;173:674-81. doi: 10.1016/j.foodchem.2014.10.103. Epub 2014 Oct 25. Food Chem. 2015. PMID: 25466075

9

Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.

Mancebo CM, Merino C, Martínez MM, Gómez M. Mancebo CM, et al. Among authors: gomez m. J Food Sci Technol. 2015 Oct;52(10):6323-33. doi: 10.1007/s13197-015-1769-4. Epub 2015 Feb 25. J Food Sci Technol. 2015. PMID: 26396377 Free PMC article.

10

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

Román L, Santos I, Martínez MM, Gómez M. Román L, et al. Among authors: gomez m. J Food Sci Technol. 2015 Dec;52(12):8188-95. doi: 10.1007/s13197-015-1909-x. Epub 2015 Jun 13. J Food Sci Technol. 2015. PMID: 26604393 Free PMC article.

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