Martinez MM - Search Results

1

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods.

Gómez M, Martinez MM. Gómez M, et al. Among authors: martinez mm. Crit Rev Food Sci Nutr. 2018;58(13):2119-2135. doi: 10.1080/10408398.2017.1305946. Epub 2017 Jun 2. Crit Rev Food Sci Nutr. 2018. PMID: 28362109

2

Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis.

Martínez MM, Pico J, Gómez M. Martínez MM, et al. Food Chem. 2015 Jan 15;167:447-53. doi: 10.1016/j.foodchem.2014.07.031. Epub 2014 Jul 11. Food Chem. 2015. PMID: 25149010

3

Quantification of sugars in wheat flours with an HPAEC-PAD method.

Pico J, Martínez MM, Martín MT, Gómez M. Pico J, et al. Among authors: martinez mm. Food Chem. 2015 Apr 15;173:674-81. doi: 10.1016/j.foodchem.2014.10.103. Epub 2014 Oct 25. Food Chem. 2015. PMID: 25466075

4

Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.

Mancebo CM, Merino C, Martínez MM, Gómez M. Mancebo CM, et al. Among authors: martinez mm. J Food Sci Technol. 2015 Oct;52(10):6323-33. doi: 10.1007/s13197-015-1769-4. Epub 2015 Feb 25. J Food Sci Technol. 2015. PMID: 26396377 Free PMC article.

5

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

Román L, Santos I, Martínez MM, Gómez M. Román L, et al. Among authors: martinez mm. J Food Sci Technol. 2015 Dec;52(12):8188-95. doi: 10.1007/s13197-015-1909-x. Epub 2015 Jun 13. J Food Sci Technol. 2015. PMID: 26604393 Free PMC article.

6

Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality.

Román L, Dura Á, Martínez MM, Rosell CM, Gómez M. Román L, et al. Among authors: martinez mm. Food Chem. 2016 May 15;199:287-95. doi: 10.1016/j.foodchem.2015.12.040. Epub 2015 Dec 10. Food Chem. 2016. PMID: 26775973

7

Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes.

Segundo C, Román L, Gómez M, Martínez MM. Segundo C, et al. Among authors: martinez mm. Food Chem. 2017 Mar 15;219:240-248. doi: 10.1016/j.foodchem.2016.09.143. Epub 2016 Sep 22. Food Chem. 2017. PMID: 27765223

8

Evolution of volatile compounds in gluten-free bread: From dough to crumb.

Pico J, Martínez MM, Bernal J, Gómez M. Pico J, et al. Among authors: martinez mm. Food Chem. 2017 Jul 15;227:179-186. doi: 10.1016/j.foodchem.2017.01.098. Epub 2017 Jan 19. Food Chem. 2017. PMID: 28274420

9

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment.

Román L, Martínez MM, Rosell CM, Gómez M. Román L, et al. Among authors: martinez mm. Int J Biol Macromol. 2017 Aug;101:326-333. doi: 10.1016/j.ijbiomac.2017.03.109. Epub 2017 Mar 21. Int J Biol Macromol. 2017. PMID: 28341177

10

Biophysical features of cereal endosperm that decrease starch digestibility.

Roman L, Gomez M, Li C, Hamaker BR, Martinez MM. Roman L, et al. Among authors: martinez mm. Carbohydr Polym. 2017 Jun 1;165:180-188. doi: 10.1016/j.carbpol.2017.02.055. Epub 2017 Feb 20. Carbohydr Polym. 2017. PMID: 28363538

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