| Understanding whole‐wheat flour and its effect in breads: A review M Gómez, LC Gutkoski, Á Bravo‐Núñez Comprehensive Reviews in Food Science and Food Safety 19 (6), 3241-3265, 2020 | 98 | 2020 |
| Evaluation of starch–protein interactions as a function of pH Á Bravo-Núñez, R Garzón, CM Rosell, M Gómez Foods 8 (5), 155, 2019 | 60 | 2019 |
| Influence of protein source on the characteristics of gluten-free layer cakes M Sahagún, Á Bravo-Núñez, G Báscones, M Gómez Lwt 94, 50-56, 2018 | 56 | 2018 |
| Arabinoxylans as Functional Food Ingredients: A Review EKA E. Zannini, Á.Bravo-Núñez, A.W. Sahin Foods 11 (7), 2022 | 40 | 2022 |
| Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies C Paesani, Á Bravo-Núñez, M Gómez LWT 132, 109931, 2020 | 35 | 2020 |
| Enrichment of cakes and cookies with pulse flours. A review Á Bravo-Núñez, M Gómez Food Reviews International, 1-19, 2021 | 25 | 2021 |
| Physicochemical properties of native and extruded maize flours in the presence of animal proteins Á Bravo-Núñez, M Gómez Journal of Food Engineering, 2018 | 24 | 2018 |
| Assessing the importance of protein interactions and hydration level on protein-enriched gluten-free breads: a novel approach Á Bravo-Núñez, M Sahagún, M Gómez Food and bioprocess technology 12, 820-828, 2019 | 21 | 2019 |
| Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design Á Bravo‐Núñez, M Sahagún, A Bravo‐Núñez, M Gómez International journal of food science & technology 55 (5), 2171-2178, 2020 | 20 | 2020 |
| Physically and chemically modified starches as texturisers of low-fat milk gels Á Bravo-Núñez, V Pando, M Gómez International dairy journal 92, 21-27, 2019 | 18 | 2019 |
| Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes C Paesani, Á Bravo-Núñez, M Gómez LWT 135, 109959, 2021 | 16 | 2021 |
| Emulsification properties of garlic aqueous extract Á Bravo-Núñez, M Golding, TK McGhie, M Gómez, L Matía-Merino Food hydrocolloids 93, 111-119, 2019 | 11 | 2019 |
| Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics Á Bravo‐Nuñez, M Sahagún, P Martínez, M Gómez International journal of food science & technology 53 (6), 1452-1458, 2018 | 9 | 2018 |
| Arabinoxylans as Functional Food Ingredients: A Review. Foods, 11: 1026 E Zannini, Á Bravo Núñez, AW Sahin, EK Arendt | 4 | 2022 |
| Assessing the influence of vegetal protein source on the physicochemical properties of maize flour Á Bravo-Núñez, M Gómez Journal of Food Measurement and Characterization, 2019 | 2 | 2019 |
| Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification Á Bravo-Núñez, M Golding, M Gómez, L Matia-Merino Foods 12 (20), 3721, 2023 | | 2023 |
| Proyecto de innovación docente en el grado superior en procesos y calidad en la industria alimentaria. Pensamiento visible Á Bravo Núñez | | 2020 |
| Interacciones proteína-almidón y su aplicación en sistemas modelo Á Bravo Núñez | | 2019 |
Manuel Gómez (ORCID:0000-0003-26...Universidad de ValladolidVerified email at iaf.uva.es
