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Gómez Pallarés, Manuel
442  Ergebnisse:
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1

Phenolic compounds and free sulfhydryl groups in whole grai..:

Both, Josemere ; Esteres, Vanessa P ; Santetti, Gabriela S...
Journal of the Science of Food and Agriculture.  99 (2019)  12 - p. 5392-5400 , 2019
Link: https://doi.org/10.1002/..
 
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2

Development of a fermented plant-based beverage from discar..:

Sigüenza Andrés, Teresa ; Gómez Pallarés, Manuel ; Rodríguez Nogales, José Manuel.
https://www.sciencedirect.com/science/article/pii/S0023643823003742?via%3Dihub.  , 2023
Link: https://uvadoc.uva.es/ha..
 
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3

Can citrus fiber improve the quality of gluten-free breads?:

Bugarín Labrador, Raquel ; Gómez Pallarés, Manuel
https://www.mdpi.com/2304-8158/12/7/1357.  , 2023
Link: https://uvadoc.uva.es/ha..
 
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4

Wasted bread flour as a novel ingredient in cake making:

Guerra Oliveira, Priscila ; Belorio, Mayara ; Gómez Pallarés, Manuel
https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15577.  , 2022
Link: https://uvadoc.uva.es/ha..
 
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5

Effects of adding chickpea and chestnut flours to layer cak..:

Gallego Gallego, Cristina ; Belorio, Mayara ; Guerra Oliveira, Priscila.
https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15719.  , 2022
Link: https://uvadoc.uva.es/ha..
 
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6

Enrichment of Cakes and Cookies with Pulse Flours. A Review:

Gómez Pallarés, Manuel
https://doi.org/10.1080/87559129.2021.1983591.  , 2021
Link: https://uvadoc.uva.es/ha..
 
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7

Can cassava improve the quality of gluten free breads?:

Sigüenza Andrés, Teresa ; Gallego Gallego, Cristina ; Gómez Pallarés, Manuel
https://www.sciencedirect.com/science/article/pii/S0023643821010768?via%3Dihub.  , 2021
Link: https://uvadoc.uva.es/ha..
 
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8

Waste bread as main ingredient for cookie elaboration:

Guerra Oliveira, Priscila ; Belorio, Mayara ; Gómez Pallarés, Manuel
https://www.mdpi.com/2304-8158/10/8/1759.  , 2021
Link: https://uvadoc.uva.es/ha..
 
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9

Effect of hydration on gluten-free breads made with hydroxy..:

Belorio, Mayara ; Gómez Pallarés, Manuel
https://www.mdpi.com/2304-8158/9/11/1548.  , 2020
Link: https://uvadoc.uva.es/ha..
 
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10

Sourdough technology as a tool for the development of healt..:

Fernández Peláez, Juan ; Paesani, Candela ; Gómez Pallarés, Manuel
https://www.mdpi.com/2073-4395/10/12/1962.  , 2020
Link: https://uvadoc.uva.es/ha..
 
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11

Physically and chemically modified starches as texturisers ..:

Bravo Núñez, Ángela ; Pando Fernández, Valentín ; Gómez Pallarés, Manuel
https://www.sciencedirect.com/science/article/pii/S095869461930007X.  , 2019
Link: http://uvadoc.uva.es/han..
 
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12

Effect of rice, pea, egg white and whey proteins on crust q..:

Pico Carbajo, Joana ; Prieto Reguilón, Montserrat ; Bernal del Nozal, José.
https://www.sciencedirect.com/science/article/pii/S0733521018305940.  , 2019
Link: http://uvadoc.uva.es/han..
 
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13

Physicochemical properties of native and extruded maize flo..:

Bravo Núñez, Ángela ; Gómez Pallarés, Manuel
https://www.sciencedirect.com/science/article/pii/S0260877418303935.  , 2019
Link: http://uvadoc.uva.es/han..
 
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14

Assessing the Importance of Protein Interactions and Hydrat..:

Bravo Núñez, Ángela ; Sahagún Carabaza, Marta ; Gómez Pallarés, Manuel
https://link.springer.com/article/10.1007/s11947-019-02258-2.  , 2019
Link: http://uvadoc.uva.es/han..
 
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15

Current trends in the realm of baking: When indulgent consu..:

Martínez Martínez, Mario ; Gómez Pallarés, Manuel
https://www.mdpi.com/2304-8158/8/10/518.  , 2019
Link: https://uvadoc.uva.es/ha..
 
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