| Gluten‐free breads: The gap between research and commercial reality L Roman, M Belorio, M Gomez Comprehensive reviews in food science and food safety 18 (3), 690-702, 2019 | 170 | 2019 |
| Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and … C Segundo, L Román, M Gómez, MM Martínez Food Chemistry 219, 240-248, 2017 | 114 | 2017 |
| Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust MM Martínez, L Román, M Gómez Food Chemistry 239, 295-303, 2018 | 98 | 2018 |
| Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes N Dhen, L Román, IB Rejeb, MM Martínez, M Garogouri, M Gómez LWT-Food Science and Technology 66, 179-185, 2016 | 85 | 2016 |
| Biophysical features of cereal endosperm that decrease starch digestibility L Roman, M Gomez, C Li, BR Hamaker, MM Martinez Carbohydrate Polymers 165, 180-188, 2017 | 77 | 2017 |
| Influence of the addition of extruded flours on rice bread quality MM Martínez, B Oliete, L Román, M Gómez Journal of Food Quality 37 (2), 83-94, 2014 | 74 | 2014 |
| Structural basis of resistant starch (RS) in bread: Natural and commercial alternatives L Roman, MM Martinez Foods 8 (7), 267, 2019 | 66 | 2019 |
| Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb L Roman, M Gomez, BR Hamaker, MM Martinez Food Chemistry 274, 664-671, 2019 | 66 | 2019 |
| Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization L Roman, E de la Cal, M Gomez, MM Martinez Food Hydrocolloids 82, 510-518, 2018 | 66 | 2018 |
| Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring F Nasrollahzadeh, L Roman, VJS Swaraj, KV Ragavan, NP Vidal, ... Food Hydrocolloids 131, 107755, 2022 | 64 | 2022 |
| Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida) L Roman, M Guo, A Terekhov, M Grossutti, NP Vidal, BL Reuhs, ... Food Hydrocolloids 113, 106476, 2021 | 58 | 2021 |
| Ripe banana flour as a source of antioxidants in layer and sponge cakes C Segundo, L Román, M Lobo, MM Martinez, M Gómez Plant foods for human nutrition 72, 365-371, 2017 | 57 | 2017 |
| Effect of microwave treatment on physicochemical properties of maize flour L Román, MM Martínez, CM Rosell, M Gómez Food and Bioprocess Technology 8, 1330-1335, 2015 | 54 | 2015 |
| Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity L Roman, O Campanella, MM Martinez Carbohydrate polymers 215, 198-206, 2019 | 52 | 2019 |
| Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study L Román, MM Martínez, M Gómez Food Research International 74, 72-79, 2015 | 49 | 2015 |
| Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies L Román, A González, T Espina, M Gómez Journal of Food Science and Technology 54, 2094-2103, 2017 | 47 | 2017 |
| Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality L Román, I Santos, MM Martínez, M Gómez Journal of food science and technology 52, 8188-8195, 2015 | 43 | 2015 |
| Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making K Xu, M Guo, L Roman, J Pico, MM Martinez Food Chemistry 317, 126387, 2020 | 42 | 2020 |
| Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads L Roman, MP Reguilon, M Gomez, MM Martinez Food Hydrocolloids 100, 105451, 2020 | 42 | 2020 |
| Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology J Pico, B Antolín, L Román, M Gómez, J Bernal Food Research International 106, 686-695, 2018 | 42 | 2018 |
Mario M. Martinez (ORCID:0000-0001-...University of ValladolidVerified email at uva.es