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de la Hera, Esther
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1

Supplementation with biscuits enriched with hesperidin and ..:

Mayneris-Perxachs, Jordi ; Alcaide-Hidalgo, Juan Maria ; de la Hera, Esther...
Journal of Functional Foods.  61 (2019)  - p. 103504 , 2019
Link: https://doi.org/10.1016/..
 
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2

Effect of oil and shortening in rice bread quality: Relatio..:

Mancebo, Camino M. ; Martínez, Mario M. ; Merino, Cristina..
Journal of Texture Studies.  48 (2017)  6 - p. 597-606 , 2017
Link: https://doi.org/10.1111/..
 
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3

Effect of water content and flour particle size on gluten-f..:

de la Hera, Esther ; Rosell, Cristina M. ; Gomez, Manuel
Food Chemistry.  151 (2014)  - p. 526-531 , 2014
Link: https://doi.org/10.1016/..
 
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4

Influence of flour particle size on quality of gluten-free ..:

Hera, Esther de la ; Martinez, Mario ; Gómez, Manuel
LWT - Food Science and Technology.  54 (2013)  1 - p. 199-206 , 2013
Link: https://doi.org/10.1016/..
 
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5

Particle size distribution of rice flour affecting the star..:

de la Hera, Esther ; Gomez, Manuel ; Rosell, Cristina M.
Carbohydrate Polymers.  98 (2013)  1 - p. 421-427 , 2013
Link: https://doi.org/10.1016/..
 
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6

Effect of wheat flour characteristics on sponge cake qualit:

Moiraghi, Malena ; de la Hera, Esther ; Pérez, Gabriela T.
Journal of the Science of Food and Agriculture.  93 (2012)  3 - p. 542-549 , 2012
Link: https://doi.org/10.1002/..
 
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7

Addition of pin-milled pea flour and air-classified fractio..:

Gómez, Manuel ; Doyagüe, María José ; de la Hera, Esther
LWT - Food Science and Technology.  46 (2012)  1 - p. 142-147 , 2012
Link: https://doi.org/10.1016/..
 
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8

Influence of maize flour particle size on gluten‐free bread..:

de la Hera, Esther ; Talegón, María ; Caballero, Pedro.
Journal of the Science of Food and Agriculture.  93 (2012)  4 - p. 924-932 , 2012
Link: https://doi.org/10.1002/..
 
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9

Effect of Nutriose on Rheological, Textural and Sensorial C..:

Martínez-Cervera, Sandra ; de la Hera, Esther ; Sanz, Teresa..
Food and Bioprocess Technology.  6 (2012)  8 - p. 1990-1999 , 2012
Link: https://doi.org/10.1007/..
 
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10

Studies of the quality of cakes made with wheat-lentil comp..:

de la Hera, Esther ; Ruiz-París, Elena ; Oliete, Bonastre.
LWT.  49 (2012)  1 - p. 48-54 , 2012
Link: https://doi.org/10.1016/..
 
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11

Effect of different fibers on batter and gluten-free layer ..:

Gularte, Márcia Arocha ; de la Hera, Esther ; Gómez, Manuel.
LWT - Food Science and Technology.  48 (2012)  2 - p. 209-214 , 2012
Link: https://doi.org/10.1016/..
 
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12

Influence of Flour Particle Size on Quality of Gluten-Free ..:

de la Hera, Esther ; Martinez, Mario ; Oliete, Bonastre.
Food and Bioprocess Technology.  6 (2012)  9 - p. 2280-2288 , 2012
Link: https://doi.org/10.1007/..
 
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13

Effect of using Erythritol as a Sucrose Replacer in Making ..:

Martínez-Cervera, Sandra ; de la Hera, Esther ; Sanz, Teresa..
Food and Bioprocess Technology.  5 (2011)  8 - p. 3203-3216 , 2011
Link: https://doi.org/10.1007/..
 
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14

Sistema y método no invasivo de medida de un atributo de te..:

Gómez Álvarez-Arenas, Tomás ; Camacho Sosa-Días, Jorge ; Martín Ginel, Alba...
ES2916400 A1 (2022-06-30).  , 2022
Link: http://hdl.handle.net/10..
 
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15

Sistema y método no invasivo de medida de un atributo de te..:

Gómez Álvarez-Arenas, Tomás ; Camacho Sosa-Días, Jorge ; Martín Ginel, Alba...
WO2022144477 A1 (2022-07-07).  , 2022
Link: http://hdl.handle.net/10..
 
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