| Detection of adulterations with different grains in wheat products based on the hyperspectral image technique: The specific cases of flour and bread S Verdú, F Vásquez, R Grau, E Ivorra, AJ Sánchez, JM Barat Food Control 62, 373-380, 2016 | 80 | 2016 |
| Physicochemical effects of chia (Salvia hispanica) seed flour on each wheat bread-making process phase and product storage S Verdu, F Vasquez, E Ivorra, AJ Sánchez, JM Barat, R Grau Journal of cereal science 65, 67-73, 2015 | 47 | 2015 |
| Efecto de la sustitución de harina de trigo con harina de quinoa (Chenopodium quinoa) sobre las propiedades reológicas de la masa y texturales del pan F Vasquez-Lara, S Verdú Amat, AR Islas, JM Barat Baviera, R Grau Meló Revista iberoamericana de tecnología postcosecha 17 (2), 307-317, 2016 | 43 | 2016 |
| Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties S Verdú, F Vásquez, E Ivorra, AJ Sánchez, JM Barat, R Grau Journal of Food Engineering 192, 45-52, 2017 | 24 | 2017 |
| Effect of low degrees of substitution in wheat flour with sorghum, oat or corn flours on physicochemical properties of composite flours F Vásquez, S Verdú, AR Islas, JM Barat, R Grau Cogent Food & Agriculture 2 (1), 1269979, 2016 | 10 | 2016 |
| Effect of substitution of wheat flour with quinoa flour (Chenopodium quinoa) on dough rheological and textural bread properties. F Vásquez, S Verdú, AR Islas, JM Barat, R Grau | 2 | 2016 |
| Production of an enzymatic extract from Fusarium oxysporum f. sp. melonis using sonicated brewers’ spent grain as substrate IA Arreola, RG Troncoso, F Vasquez, EG Martinez, AG Rascón, ... Cereals & Grains 19, 2019 | | 2019 |
| Effect of the Supplementation of Wheat Flour with Coconut Flours on Dough Rheology and Physical Properties of Tortillas NGG Heredia-Sandoval, MC Granados, F Vasquez, AR Islas-Rubio Cereals & Grains 19, 2019 | | 2019 |
| La insectos, una alternativa para la industria panadera RA Casillas Peñuelas, L Pérez Cabrera, JL Quintanar Stephano, ... | | 2018 |
