Pedro Antonio Caballero Calvo
Pedro Antonio Caballero Calvo
Verified email at iaf.uva.es
Title
Cited by
Cited by
Year
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
M Gomez, F Ronda, PA Caballero, CA Blanco, CM Rosell
Food Hydrocolloids 21 (2), 167-173, 2007
4602007
Effect of dietary fibre on dough rheology and bread quality
M Gómez, F Ronda, CA Blanco, PA Caballero, A Apesteguía
European Food research and technology 216 (1), 51-56, 2003
4312003
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
PA Caballero, M Gomez, CM Rosell
Journal of food engineering 81 (1), 42-53, 2007
3122007
Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes
F Ronda, M Gómez, CA Blanco, PA Caballero
Food Chemistry 90 (4), 549-555, 2005
3092005
Effect of fibre size on the quality of fibre-enriched layer cakes
M Gómez, A Moraleja, B Oliete, E Ruiz, PA Caballero
LWT-Food Science and Technology 43 (1), 33-38, 2010
1952010
Glucose oxidase effect on dough rheology and bread quality: a study from macroscopic to molecular level
A Bonet, CM Rosell, PA Caballero, M Gómez, I Pérez-Munuera, MA Lluch
Food Chemistry 99 (2), 408-415, 2006
1882006
Rheological study of layer cake batters made with soybean protein isolate and different starch sources
F Ronda, B Oliete, M Gómez, PA Caballero, V Pando
Journal of Food Engineering 102 (3), 272-277, 2011
1502011
Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality
M Gómez, S Del Real, CM Rosell, F Ronda, CA Blanco, PA Caballero
European Food Research and Technology 219 (2), 145-150, 2004
1372004
Influence of maize flour particle size on gluten‐free breadmaking
E de la Hera, M Talegón, P Caballero, M Gómez
Journal of the Science of Food and Agriculture 93 (4), 924-932, 2013
812013
Bread quality and dough rheology of enzyme-supplemented wheat flour
PA Caballero, M Gómez, CM Rosell
European Food Research and Technology 224 (5), 525-534, 2007
752007
Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour
PA Caballero, A Bonet, CM Rosell, M Gómez
Journal of Cereal Science 42 (1), 93-100, 2005
682005
Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness
F Ronda, PA Caballero, J Quilez, YH Roos
Journal of cereal science 53 (1), 97-103, 2011
632011
Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat
A Bonet, PA Caballero, M Gomez, CM Rosell
Cereal chemistry 82 (4), 425-430, 2005
512005
Effect of fermentation conditions on bread staling kinetics
M Gómez, B Oliete, V Pando, F Ronda, PA Caballero
European Food Research and Technology 226 (6), 1379-1387, 2008
492008
Improvement of quality of gluten-free layer cakes
F Ronda, M Gómez, PA Caballero, B Oliete, CA Blanco
Revista de Agaroquimica y Tecnologia de Alimentos 15 (2), 193-202, 2009
482009
Adequacy of wholegrain non-wheat flours for layer cake elaboration
M Gómez, L Manchón, B Oliete, E Ruiz, PA Caballero
LWT-Food Science and Technology 43 (3), 507-513, 2010
382010
A better control of beer properties by predicting acidity of hop iso-α-acids
CA Blanco, A Rojas, PA Caballero, F Ronda, M Gomez, I Caballero
Trends in food science & technology 17 (7), 373-377, 2006
372006
Effect of nut paste enrichment on wheat dough rheology and bread volume
M Gómez, B Oliete, PA Caballero, F Ronda, CA Blanco
Revista de Agaroquimica y Tecnologia de Alimentos 14 (1), 57-65, 2008
292008
Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread
B Oliete, M Gómez, V Pando, E Fernández-Fernández, PA Caballero, ...
Revista de Agaroquimica y Tecnologia de Alimentos 14 (3), 259-269, 2008
282008
Effect of the milling process on quality characteristics of rye flour
M Gómez, J Pardo, B Oliete, PA Caballero
Journal of the Science of Food and Agriculture 89 (3), 470-476, 2009
262009
The system can't perform the operation now. Try again later.
Articles 1–20