Mario M. Martinez

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Manuel Gómez (ORCID:0000-0003-26...Universidad de ValladolidDirección de correo verificada de iaf.uva.es
Laura RomanUniversity of ValladolidDirección de correo verificada de uva.es
Joana PicoAssistant Professor at Utah State UniversityDirección de correo verificada de usu.edu
Bruce HamakerPurdue UniversityDirección de correo verificada de purdue.edu
Natalia P. VidalAarhus UniversityDirección de correo verificada de food.au.dk
Osvaldo CampanellaDepartment of Food Science and Technology. The Ohio State UniversityDirección de correo verificada de osu.edu
Mario G. FerruzziUniversity of Arkansas for Medical SciencesDirección de correo verificada de uams.edu
Anna HayesUniversity of Southern CaliforniaDirección de correo verificada de usc.edu
Cheng LiThe Chinese University of Hong KongDirección de correo verificada de cuhk.edu.hk
John DutcherProfessor of Physics, University of Guelph, CanadaDirección de correo verificada de uoguelph.ca
Farzaneh NasrollahzadehPh.D. in Food BiophysicsDirección de correo verificada de uoguelph.ca
K V RagavanCSIR-NIISTDirección de correo verificada de niist.res.in
Benjamin M. BohrerThe Ohio State UniversityDirección de correo verificada de osu.edu
Shiqi HuangUniversity of GuelphDirección de correo verificada de uoguelph.ca
José Bernal del NozalUniversidad de ValladolidDirección de correo verificada de uva.es
Emmanouil TsochatzisEuropean Food Safety Authority (EFSA)Dirección de correo verificada de efsa.europa.eu
Alberto Edel LeónDoctor en Ciencias Bioquímicas, Facultad de Ciencias Exactas, Universidad Nacional de La PlataDirección de correo verificada de exactas.unlp.edu.ar
María Eugenia SteffolaniDoctora en Ciencias Exactas, UNLPDirección de correo verificada de exactas.unlp.edu.ar
Iris JoyeProfessor of Cereal Science, University of GuelphDirección de correo verificada de uoguelph.ca
jamshid rahimiGriffith FoodsDirección de correo verificada de mail.mcgill.ca

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Mario M. Martinez

Aarhus University

Dirección de correo verificada de food.au.dk - Página principal

Food Chemistry Food Structure Biopolymers Polysaccharides Plant Proteins


Título Ordenar por citas Ordenar por año Ordenar por título	Citado por Citado por	Año
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	187	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	156	2013
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	154	2018
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	140	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	132	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	125	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	123	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	123	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	107	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	99	2017
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	89	2015
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	87	2016
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	86	2018
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	83	2019
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	80	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	79	2016
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	79	2013
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	69	2014
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	67	2017
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	63	2019

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