| Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods M Gómez, MM Martinez Critical reviews in food science and nutrition 58 (13), 2119-2135, 2018 | 238 | 2018 |
| Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths MM Martinez, C Li, M Okoniewska, I Mukherjee, D Vellucci, B Hamaker Carbohydrate Polymers 197, 531-539, 2018 | 190 | 2018 |
| Influence of flour particle size on quality of gluten-free rice bread E de la Hera, M Martinez, M Gómez LWT-Food Science and Technology 54 (1), 199-206, 2013 | 164 | 2013 |
| Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking MM Martínez, M Gómez Journal of Food Engineering 197, 78-86, 2017 | 154 | 2017 |
| Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making MM Martínez, Á Díaz, M Gómez Journal of Food Engineering 142, 49-56, 2014 | 148 | 2014 |
| Modification of wheat flour functionality and digestibility through different extrusion conditions MM Martínez, CM Rosell, M Gómez Journal of Food Engineering 143, 74-79, 2014 | 139 | 2014 |
| Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water CM Mancebo, MÁ San Miguel, MM Martínez, M Gómez Journal of Cereal Science 61, 8-15, 2015 | 136 | 2015 |
| Effect of different extrusion treatments and particle size distribution on the physicochemical properties of rice flour MM Martínez, A Calviño, CM Rosell, M Gómez Food and Bioprocess Technology 7, 2657-2665, 2014 | 128 | 2014 |
| Influence of flour particle size on quality of gluten-free rice cakes E de la Hera, M Martinez, B Oliete, M Gómez Food and Bioprocess Technology 6, 2280-2288, 2013 | 118 | 2013 |
| Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer … C Segundo, L Román, M Gómez, MM Martínez Food chemistry 219, 240-248, 2017 | 115 | 2017 |
| Manufacturing the ultimate green banana flour: impact of drying and extrusion on phenolic profile and starch bioaccessibility J Pico, K Xu, M Guo, Z Mohamedshah, MG Ferruzzi, MM Martinez Food chemistry 297, 124990, 2019 | 101 | 2019 |
| Changing flour functionality through physical treatments for the production of gluten-free baking goods M Gómez, MM Martínez Journal of Cereal Science 67, 68-74, 2016 | 101 | 2016 |
| Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality CM Mancebo, C Merino, MM Martínez, M Gómez Journal of Food Science and Technology 52, 6323-6333, 2015 | 99 | 2015 |
| 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 |
| Effect of the addition of extruded wheat flours on dough rheology and bread quality M Martínez, B Oliete, M Gómez Journal of cereal science 57 (3), 424-429, 2013 | 90 | 2013 |
| Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads E Steffolani, MM Martinez, AE León, M Gómez LWT-Food Science and Technology 61 (2), 401-406, 2015 | 87 | 2015 |
| 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 | 78 | 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 |
| Systematic evaluation of the Folin–Ciocalteu and Fast Blue BB reactions during the analysis of total phenolics in legumes, nuts and plant seeds J Pico, RY Pismag, M Laudouze, MM Martinez Food & Function 11 (11), 9868-9880, 2020 | 73 | 2020 |
Manuel Gómez (ORCID:0000-0003-26...Universidad de Valladolidยืนยันอีเมลแล้วที่ iaf.uva.es