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Mario M. Martinez (ORCID:0000-0001-8520-7761)
Mario M. Martinez (ORCID:0000-0001-8520-7761)
University of Valladolid
Dirección de correo verificada de uva.es - Página principal
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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
2482018
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
1942018
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
1632013
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
1552017
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
1482014
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
1392014
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
1342015
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
1292014
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
1192013
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
1152017
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
1042019
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
1022016
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
1002018
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
1002015
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
902013
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
892015
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
842016
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
802017
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
752014
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
722019
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