Art铆culos cient铆ficos

Art铆culos cient铆ficos

Art铆culos Cient铆ficos desde 2015 (el nombre del art铆culo es un link a la revista)


Guerra-Oliveira, P.; Belorio, M.; G贸mez, M. (2021) Wasted bread as main ingredient for cookie elaboration. Foods, 10:1759. DOI: 10.3390/foods10081759

Sig眉enza-Andr茅s, T.; Gallego, C; G贸mez, M. (2021) Can cassava improve the quality of gluten free breads? LWT-Food Science and Technology, 149:111923. DOI: 10.1016/j.lwt.2021.111923

Torra, M., Belorio, M., Ayuso, M., Carocho, M., Ferreira, I.C.F.R., Barros, L., G贸mez, M. (2021) Chickpea and chestnut flours as non-gluten alternatives in cookies. Foods, 10 (5): 911. DOI: 10.3390/foods10050911

Fern谩ndez-Pelaez, J., Guerra, P., Gallego, C., G贸mez, M. (2021) Physical properties of flours obtained from crusts and crumbs of wasted breads. Foods, 10 (2): 282. DOI: 10.3390/foods10020282

Belorio, M., Moralejo, C., G贸mez, M. (2021) Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies. Food Science and Technology International. DOI: 10.1177/1082013220981332

Both, J; Biduski, B: G贸mez, M; Bertolin, T.E.; Friedrich, M.T.; Gutkoski, L.C. (2021) Micronized whole wheat flour and xylanase application: dough properties and bread quality. Journal of Food Science and Technology, 58:3902-3912. DOI: 10.1007/s13197-020-04851-2

Belorio, M., G贸mez, M. (2021) Psyllium: a useful functional ingredient in food systems. Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2020.1822276

Paesani, C., G贸mez, M. (2021) Effects of the pre-frying process on the cooking quality of rice. LWT-Food Science and Technology, 140:110743. DOI: 10.1016/j.lwt.2020.110743

Roman, L., G贸mez, M., Martinez, M.M. (2021) Mesoscale structuring of gluten-free bread with starch. Current Opinion in Food Science, 38:189-195. DOI: 10.1016/j.cofs.2020.12.003

Paesani, C., Bravo-Nu帽ez, A., G贸mez, M. (2021) Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes. LWT-Food Science and Technology, 135:109959. DOI: 10.1016/j.lwt.2020.109959


Fern谩ndez-Pel谩ez, J., Paesani, C., G贸mez, M. (2020) Sourdough technology as a tool for the development of healthier grain-based products: An update. Agronomy, 10(12), 1962. DOI: 10.3390/agronomy10121962

Bravo-Nu帽ez, A., Gutkosky, L.C., G贸mez, M. (2020) Understanding whole wheat flour and its effect in breads. A review. Comprehensive Reviews in Food Science and Food Safety, 19:3241-3265. DOI: 10.1111/1541-4337.12625

Belorio, M., G贸mez, M. (2020) Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum. Foods, 9:1548. DOI: 10.3390/foods9111548

Paesani, C, Bravo-Nu帽ez, A., G贸mez, M. (2020) Effect of stabilisation of whole-grain maize flour on the characteristics of gluten-free cookies. LWT-Food Science and Technology, 132:109931. DOI: 10.1016/j.lwt.2020.109931

Roman, L., Reguil贸n, M.P., Martinez, M.M., Gomez, M. (2020) The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling. LWT-Food Science and Technology, 132:109908. DOI: 10.1016/j.lwt.2020.109908

Belorio, M., G贸mez, M. (2020) Gluten free muffins versus gluten containing muffins: Ingredients and nutritional differences. Trends in Food Science & Technology, 102:249-253. DOI: 10.1016/j.tifs.2020.03.015

Ostermann-Porcel, M.V., Rinaldoni, A.N., Campderr贸s, M.E., G贸mez, M. (2020) Evaluation of gluten-free layer cake quality made with okara flour. Journal of Food Measurement and Characterization, 14:1614-1622. DOI: 10.1007/s11694-020-00409-0

Jribia, S., Sahag煤n, M., Belorio, M., Koubaierc, H.B.H., Debbabi, H., G贸mez, M. (2020) Effect of sprouting time on dough and cookies properties. Journal of Food Measurement and Characterization, 14:1595-1600. DOI: 10.1007/s11694-020-00407-2

Bravo-Nu帽ez, A., Sahag煤n, M., Bravo-Nu帽ez, A., G贸mez, M. (2020) Optimisation of protein-enriched gluten-free layer cakes using a mixture design. International Journal of Food Science and Technology, 55:2171-2178 DOI: 10.1111/ijfs.14470

Belorio, M., Marcondes, G., G贸mez, M. (2020) Influence of psyllium versus xanthan gum in starch properties. Food Hydrocolloids, 105:105843 DOI: 10.1016/j.foodhyd.2020.105843

Roman, L., Reguilon, M.P., Gomez, M.,Martinez, M.M. (2020) Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads. Food Hydrocolloids, 100: 105451. DOI:10.1016/j.foodhyd.2019.105451

Sahag煤n, M., Benavent-Gil, Y.; Rosell, C.M., Gomez, M. (2020) Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration. LWT-Food Science and Technology, 117: 108642. DOI: 10.1016/j.lwt.2019.108642


Belorio, M., Sahag煤n, M., Gomez, M.(2019) Psyllium as a fat replacer in layer cakes: batter characteristics and cakes quality. Food and Bioprocess Technology, 12:2085-2092. DOI:10.1007/s11947-019-02362-3

Bravo-Nunez, A., Gomez, M. (2019) Assessing the influence of vegetal protein source on the physicochemical properties of maize flour. Journal of Food Measurement and Characterization. 13:3340-3348. DOI: 10.1007/s11694-019-00256-8

Martinez, M.M., Gomez, M. (2019) Current trends in the realm of bakery: when indulgent consumers demand healthy sustainable foods. Foods, 8(10):518. DOI: 10.3390/foods8100518

Sahagun, M., Gomez, M. (2019) The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize-based purees. International Journal of Food Science and Technology, 54:3066-3073. DOI:10.1111/ijfs.14227

Both, J., Esteres, V.P., Santetti, G.S., Bressiani, J., Oro, T., Gomez, M.P., Friedrich, M.T., Gutkoski, L.C. (2019) Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase. Journal of the Science of Food and Agriculture, 99:5392-5400. DOI:10.1002/jsfa.9799

Jribi, S., Sahagun, M., Debbabi, H., Gomez, M. (2019) Evolution of functional, thermal and pasting properties of sprouted whole durum wheat flour with sprouting time. International Journal of Food Science and Technology, 54:2718-2724. DOI: 10.1111/ijfs.14192

Pico, J., Antolin, B., Roman, L., Bernal, J., Gomez, M. (2019) Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles. European Food Research and Technology, 245:1755-1766. DOI: 10.1007/s00217-019-03279-z

Bravo-Nunez, A., Golding, M., McGhie, T.K., Gomez, M., Matia-Merino, L. (2019) Emulsification properties of garlic aqueous extract. Food Hydrocolloids, 93:111-119. DOI:10.1016/j.foodhyd.2019.02.029

Parra, A.F.R., Sahagun, M., Ribotta, P.D., Ferrero, C., Gomez, M. (2019) Particle size and hydration properties of dried apple pomace: Effect on dough viscoelasticity and quality of sugar-snap cookies. Food and Bioprocess Technology, 12:1083-1092. DOI: 10.1007/s11947-019-02273-3

Roman, L., Matia-Merino, L., Reguilon, M.P., Gomez, M. (2019) Extruded maize flour as texturizing agent in acid-unheated skim milk gels. Food and Bioprocess Technology, 12:990-999. DOI: 10.1007/s11947-019-02252-8

Bravo-Nunez, A., Garzon, R., Rosell, C.M., Gomez, M.(2019) Evaluation of starch-protein interactions as a function of pH. Foods, 5:155. DOI:10.3390/foods8050155

Roman, L., Belorio, M., Gomez, M. (2019) Gluten-free breads: The gap between research and commercial reality. Comprehensive Reviews in Food Science and Food Safety, 18:690-702. DOI:10.1111/1541-4337.12437

Bravo-Nunez, A., Sahagun, M., Gomez, M. (2019) Assessing the importance of protein interactions and hydration level on protein-enriched gluten-free breads: a novel approach. Food and Bioprocess Technology, 12:820-828. DOI: 10.1007/s11947-019-02258-2

Bravo-Nunez, A., Pando, V., Gomez, M. (2019) Physically and chemically modified starches as texturisers of low-fat milk gels. International Dairy Journal, 92:21-27. DOI:10.1016/j.idairyj.2019.01.007

Rocha-Parra, A.F., Belorio, M., Ribotta, P.D., Ferrero, C., Gomez, M. (2019) Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes. International Journal of Food Science and Technology, 54:1265-1275. DOI: 10.1111/ijfs.14078

Mat铆a-Merino, L., Prieto, M., Rom谩n, L., G贸mez, M. (2019) The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties. Food Hydrocolloids, 89:122-130. DOI:10.1016/j.foodhyd.2018.10.005

Pico, J., Reguilon, M.P., Bernal, J., Gomez, M. (2019) Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads. Journal of Cereal Science, 86:92-101. DOI:10.1016/j.jcs.2019.01.014

Benavent-Gil, Y., Roman, L., Gomez, M., Rosell, C.M. (2019) Physicochemical properties of gels obtained from corn porous starches with different levels of porosity. Starch-Starke, 71: 1800171. DOI: 10.1002/star.201800171

Rom谩n, L., G贸mez, M., Hamaker, B.R., Mart铆nez, M.M. (2019) Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb. 聽Food Chemistry, 274:664-671. DOI: 10.1016/j.foodchem.2018.09.023

Roman, L., Sahagun, M., Gomez, M., Martinez, M.M. (2019) Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states. Food & Function, 10:616-624. DOI: 10.1039/C8FO02266F

Belorio, M., Sahagun, M., Gomez, M.(2019) Influence of flour particle size distribution on the quality of maize gluten-free cookies. Foods, 8(2):83. DOI: 10.3390/foods8020083

Bravo-Nu帽ez, A., G贸mez, M. (2019) Physicochemical properties of native and extruded maize flours in the presence of animal proteins. Journal of Food Engineering, 243:49-56. DOI:10.1016/j.jfoodeng.2018.09.005


De Lamo, B., G贸mez, M. (2018) Bread enrichment with oilseeds. A review. Foods, 7, 191. DOI:10.3390/foods7110191

Sahag煤n, M., G贸mez, M. (2018) Assessing influence of protein source on characteristics of gluten-free breads optimising their hydration level. Food and Bioprocess Technology, 11:1686-1694. DOI:10.1007/s11947-018-2135-0

Pico, J., Oduber, F., G贸mez, M., Bernal, J. (2018) Analytical feasibility of a Solvent Assisted Flavour Evaporation (SAFE) method for aroma analyses in bread crumb. Journal of Separation Science, 41:3902-3909. DOI: 10.1002/jssc.201800336

Rom谩n, L., G贸mez, M., Hamaker, B.R., Mart铆nez, M.M. (2018) Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage. Journal of Food Engineering, 238:134-140. DOI: 10.1016/j.jfoodeng.2018.06.019

Pico, J., Khomenko, I., Capozzi, V., Navarini., L., G贸mez, M., Bernal, J., Biasioli, F. (2018) Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC- PTR-ToF-MS. Journal of Mass Spectrometry, 53:893-902. DOI: 10.1002/jms.4258

Rom谩n, L., de la Cal, E., G贸mez, M., Mart铆nez, M.M. (2018) Specific ratio of A- to B-type wheat starch granules improves the quality of gluten-free breads: optimizing dough viscosity and pickering stabilization. Food Hydrocolloids, 82:510-518. DOI: 10.1016/j.foodhyd.2018.04.034

Sahag煤n, M., G贸mez, M. (2018) Influence of protein source on characteristics and quality of gluten-free cookies. Journal of Food Science and Technology-Mysore, 55:4131-4138. DOI:10.1007/s13197-018-3339-z

Sahag煤n, M., Bravo, A., Bascones, G., G贸mez, M. (2018) Influence of protein source on the characteristics of gluten-free layer cakes. LWT-Food Science and Technology, 94:50-56. DOI:10.1016/j.lwt.2018.04.014

Rom谩n, L., Pico, J., Antol铆n, B., Mart铆nez, M.M., G贸mez, M. (2018) Extruded flour improves batter pick-up, coating crispness and aroma profile. Food Chemistry, 260:106-114. DOI:10.1016/j.foodchem.2018.03.136

Pico, J., Antol铆n, B., Rom谩n, L., G贸mez, M., Bernal, J. (2018) Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology. Food Research International, 106:686-695. DOI: 10.1016/j.foodres.2018.01.048

Bravo-Nunez, A., Sahag煤n, M., Mart铆nez, P., G贸mez, M. (2018) Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics. International Journal of Food Science and Technology, 53:1452-1458. DOI: 10.1111/ijfs.13724

Rom谩n, L., Reguil贸n, M.P., G贸mez, M. (2018) Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source. Journal of Food Engineering, 219:93-100. DOI: 10.1016/j.jfoodeng.2017.09.024

Mancebo, C.M., Rodr铆guez, P., Mart铆nez, M.M., G贸mez, M. (2018) Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies. International Journal of Food Science and Technology, 53:129-136. DOI:10.1111/ijfs.13566

Mart铆nez, M.M., Rom谩n, L., G贸mez, M. (2018) Implications- of hydration depletion in the in vitro starch digestibility of white bread crumb and crust. Food Chemistry, 239:295-303. DOI:10.1016/j.foodchem.2017.06.122

Pico, J., Tapia, J., Bernal, J., G贸mez, M. (2018) Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF. Food Chemistry, 267:303-312. DOI: 10.1016/j.foodchem.2017.06.157

Mart铆nez, M.M., G贸mez, M. (2018) Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods. Critical Reviews in Food Science and Nutrition, 58:2119-2135. DOI:10.1080/10408398.2017.1305946


Segundo, C., Roman, L., Lobo, M., Martinez, M.M., Gomez, M. (2017) Ripe banana flour as a source of antioxidants in layer and sponge cakes. Plant Foods for Human Nutrition, 72:365-371. DOI: 10.1007/s11130-017-0630-5

Mancebo, C.M., Martinez, M.M., Merino, C., de la Hera, E., Gomez, M. (2017) Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics. Journal of Texture Studies, 48:597-606. DOI: 10.1111/jtxs.12270

Pico, J., Bernal, J., Nozal, M.J., Gomez, M. (2017) Inhibition of fermentation evolution in bread doughs for aroma analyses. Flavour and Fragrance Journal, 32:461-469. DOI: 10.1002/ffj.3405

Rom谩n, L., Mart铆nez, M.M., Rosell, C.M., G贸mez, M. (2017) Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic 伪-amylase treatment. International Journal of Biological Macromolecules, 101:326-333. DOI:10.1016/j.ijbiomac.2017.03.109.

Bressiani, J., Oro, T., Santetti, G.S., Almeida, J.L., Bertolin, T.E., G贸mez, M., Gutkoski, L.C. (2017) Properties of whole grain wheat flour and performance in bakery products as a function of particle size. Journal of Cereal Science, 75:269-277. DOI: 10.1016/j.jcs.2017.05.001

Rom谩n, L., Gonz谩lez, A., Espina, T., G贸mez, M. (2017) Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies. Journal of Food Science and Technology-Mysore, 54:2094-2103. DOI: 10.1007/s13197-017-2649-x

Pico, J., Bernal, J.L., G贸mez, M. (2017) Influence of different flours and starches on gluten-free bread aroma. Journal of Food Science and Technology-Mysore, 54:1433-1441. DOI:10.1007/s13197-017-2562-3

Rom谩n, L., G贸mez, M., Li, C., Hamaker, B.R., Mart铆nez, M.M. (2017) Biophysical features of cereal endosperm that decrease starch bioaccessibility. Carbohydrate Polymers, 165:180-188. DOI: 10.1016/j.carbpol.2017.02.055

Pico, J., Mart铆nez, M.M., Bernal, J., G贸mez, M. (2017) Impact of the frozen storage time on the volatile profile of wheat bread crumb. Food Chemistry, 232:185-190. DOI:10.1016/j.foodchem.2017.04.026

Pico, J., Mart铆nez, M.M., Bernal, J., G贸mez, M. (2017) Evolution of volatile compounds in gluten-free bread: from dough to crumb. Food Chemistry, 227:179-186. DOI: 10.1016/j.foodchem.2017.01.098

Dhen, N., Ben Rejeb, I., Mart铆nez, M.M., Rom谩n, L., G贸mez, M., Gargouri, M. (2017) Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour. European Food Research and Technology, 243:419-428. DOI: 10.1007/s00217-016-2755-4

Mart铆nez, M.M., G贸mez, M. (2017) Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking. Journal of Food Engineering, 197:78-86. DOI: 10.1016/j.jfoodeng.2016.11.008

Segundo, C., Rom谩n, L., G贸mez, M., Mart铆nez, M.M. (2017) 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. Food Chemistry, 219:240-248. DOI:10.1016/j.foodchem.2016.09.143


Mart铆nez, M.M., Pic贸, J., G贸mez, M. (2016) Synergistic maltogenic 伪-amylase and branching treatment to produce enzyme-resistant molecular and supramolecular structures in extruded maize matrices. Food Hydrocolloids, 58:347-355. DOI: 10.1016/j.foodhyd.2016.02.027

Pico, J., Nozal, M.J., G贸mez, M., Bernal, J.L. (2016) An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb. Food Chemistry, 206:110-118. DOI: 10.1016/j.foodchem.2016.03.054

Rom谩n, L., Dura, A., Mart铆nez, M.M., Rosell, C.M., G贸mez, M. (2016) Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality. Food Chemistry, 199:287-295. DOI: 10.1016/j.foodchem.2015.12.040

Mancebo, C.M., Rodr铆guez, P., G贸mez, M. (2016) Assessing the rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. LWT 鈥 Food Science and Technology, 67:127-132. DOI:10.1016/j.lwt.2015.11.045

Pico, J., G贸mez, M., Bernal, J., Bernal, J.L. (2016) Analytical methods for volatile compounds in wheat bread. Journal of Cromatography A, 1428:55-71. DOI: 10.1016/j.chroma.2015.09.045

G贸mez, M., Mart铆nez, M.M. (2016) Changing flour functionality through physical treatments for the production of gluten-free baking goods. Journal of Cereal Science, 67:68-74. DOI:10.1016/j.jcs.2015.07.009.

Barcenilla, B., Rom谩n, L., Mart铆nez, M.M., Mart铆nez, C., G贸mez, M. (2016) Effect of high pressure processing on batters and cakes properties. Innovative Food Science and Emerging Technologies, 33:94-99. DOI: 10.1016/j.ifset.2015.11.011

Dhen, N., Rom谩n, L., Ben Rejeb, I., Mart铆nez, M.M., Garogouri, M., G贸mez, M. (2016) Particle size distribution of soy flour affecting the quality of gluten free cakes. LWT 鈥 Food Science and Technology, 66:179-185. DOI: 10.1016/j.lwt.2015.10.032


Mart铆nez, M.M., Sanz, T., G贸mez, M. (2015) 聽Influence of wheat flour subjected to different extrusion conditions on the rheological behaviour and thermal properties of batter systems for coating. LWT-Food Science and Technology, 64:1309-1314. DOI: 10.1016/j.lwt.2015.07.037

Pico, J., Bernal, J.L., G贸mez, M. (2015) Wheat bread aroma compounds in crumb and crust: a review. Food Research International, 75:200-215. DOI: 10.1016/j.foodres.2015.05.051

Rom谩n, L., Santos, I., Mart铆nez, M.M., G贸mez, M. (2015) Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality. Journal of Food Science and Technology-Mysore, 52:8188-8195. DOI: 10.1007/s13197-015-1909-x

Mancebo, C.M., Merino, C., Mart铆nez, M.M., G贸mez, M. (2015) Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality. Journal of Food Science and Technology-Mysore, 52:6323-6333. DOI 10.1007/s13197-015-1769-4

Mancebo, C.M., Pic贸n, J., G贸mez, M. (2015) Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT-Food Science and Technology, 64:264-269. DOI:10.1016/j.lwt.2015.05.057

Rom谩n, L., Mart铆nez, M.M., G贸mez, M. (2015) Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study. Food Research International. 74:72-79. DOI: 10.1016/j.foodres.2015.04.035

Rom谩n, L., Mart铆nez, M.M., Rosell, C.M., G贸mez, M. (2015) Effect of microwave treatment on physicochemical properties of maize flour. Food and Bioprocess Technology, 8:1330-1335. DOI:10.1007/s11947-015-1493-0

Steffolani, E., Mart铆nez, M.M., Le贸n, A.E., G贸mez, M. (2015) Effect of pre-hydration of chia (salvia hispanica l.), seeds and flour on the quality of wheat flour breads. LWT-Food Science and Technology, 61:401-406. DOI: 10.1016/j.lwt.2014.12.056

Pico, J., Mart铆nez, M.M., Mart铆n, M.T., G贸mez, M. (2015) Quantification of sugars in wheat flours with an HPAEC-PAD method. Food Chemistry, 173:674-681. DOI: 10.1016/j.foodchem.2014.10.103

Mart铆nez, M.M., Pico, J., G贸mez, M. (2015) Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis. Food Chemistry, 167:447-453. DOI:10.1016/j.foodchem.2014.07.031

Mancebo, C.M., San Miguel, M.A., Mart铆nez, M.M., G贸mez, M. (2015) Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water. Journal of Cereal Science, 61:8-15. DOI: 10.1016/j.jcs.2014.10.005

Mart铆nez, M.M., Pico, J., G贸mez, M. (2015) Effect of different poliols on wheat and maize starches paste and gel properties. Food Hydrocolloids, 44:81-85. DOI: 10.1016/j.foodhyd.2014.09.011

Mart铆nez, M.M., Macias, A.K., Belorio, M.L., G贸mez, M. (2015) Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels. Food Hydrocolloids, 43:172-179. DOI:10.1016/j.foodhyd.2014.05.012