All Stories

  1. Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making

    Article • Journal of Food Engineering, December 2014, Elsevier

    Dr Manuel Gomez

  2. Effect of water content and flour particle size on gluten-free bread quality and digestibility

    Article • Food Chemistry, May 2014, Elsevier

    Dr Manuel Gomez

  3. Influence of the Addition of Extruded Flours on Rice Bread Quality

    Article • Journal of Food Quality, January 2014, Wiley

    Mario Martínez, Dr Manuel Gomez

  4. Influence of flour particle size on quality of gluten-free rice bread

    Article • LWT, November 2013, Elsevier

    Mario Martínez, Dr Manuel Gomez

  5. Texture Development in Gluten‐Free Breads: Effect of Different Enzymes and Extruded Flour

    Article • Journal of Texture Studies, August 2013, Wiley

    Mario Martínez, Dr Manuel Gomez

  6. Effect of the addition of extruded wheat flours on dough rheology and bread quality

    Article • Journal of Cereal Science, May 2013, Elsevier

    Mario Martínez, Dr Manuel Gomez

  7. Influence of Mixing on Quality of Gluten‐Free Bread

    Article • Journal of Food Quality, January 2013, Wiley

    Dr Manuel Gomez

  8. Effect of different fibers on batter and gluten-free layer cake properties

    Article • LWT, October 2012, Elsevier

    Dr Manuel Gomez

  9. Influence of maize flour particle size on gluten‐free breadmaking

    Article • Journal of the Science of Food and Agriculture, August 2012, Wiley

    Dr Manuel Gomez

  10. Effect of wheat flour characteristics on sponge cake quality

    Article • Journal of the Science of Food and Agriculture, August 2012, Wiley

    Dr Manuel Gomez

  11. Effect of extruded wheat bran on dough rheology and bread quality

    Article • LWT, December 2011, Elsevier

    Dr Manuel Gomez

  12. Effect of batter freezing conditions and resting time on cake quality

    Article • LWT, May 2011, Elsevier

    Dr Manuel Gomez

  13. Adequacy of different wheat cultivars for low-hydration bread making

    Article • Journal of the Science of Food and Agriculture, February 2011, Wiley

    Dr Manuel Gomez

  14. Rheological study of layer cake batters made with soybean protein isolate and different starch sources

    Article • Journal of Food Engineering, February 2011, Elsevier

    Dr Manuel Gomez

  15. Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality

    Article • Food and Bioprocess Technology, January 2011, Springer Science + Business Media

    Dr Manuel Gomez

  16. Original article: Influence of flour mill streams on cake quality

    Article • International Journal of Food Science & Technology, July 2010, Wiley

    Dr Manuel Gomez

  17. Adequacy of wholegrain non-wheat flours for layer cake elaboration

    Article • LWT, April 2010, Elsevier

    Dr Manuel Gomez

  18. Prolonged frozen storage of partially-baked wheat bread increasesin vitroslowly digestible starch after final bake

    Article • International Journal of Food Sciences and Nutrition, March 2010, Taylor & Francis

    Dr Manuel Gomez

  19. Use of wheat, triticale and rye flours in layer cake production

    Article • International Journal of Food Science & Technology, March 2010, Wiley

    Dr Manuel Gomez

  20. Evolution of bread-making quality of Spanish bread-wheat genotypes

    Article • Spanish Journal of Agricultural Research, September 2009, Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)

    Dr Manuel Gomez

  21. Characterization of cake batters by ultrasound measurements

    Article • Journal of Food Engineering, December 2008, Elsevier

    Dr Manuel Gomez

  22. Studies on cake quality made of wheat–chickpea flour blends

    Article • LWT, November 2008, Elsevier

    Dr Manuel Gomez

  23. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

    Article • Journal of Food Engineering, July 2007, Elsevier

    Dr Manuel Gomez

  24. Frozen Dough and Partially Baked Bread: An Update

    Article • Food Reviews International, June 2007, Taylor & Francis

    Dr Manuel Gomez

  25. Effect of fermentation conditions on bread staling kinetics

    Article • European Food Research and Technology, June 2007, Springer Science + Business Media

    Dr Manuel Gomez

  26. Bread quality and dough rheology of enzyme-supplemented wheat flour

    Article • European Food Research and Technology, June 2006, Springer Science + Business Media

    Dr Manuel Gomez