| 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, 51-56, 2003 | 587 | 2003 |
| Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes M Gómez, F Ronda, PA Caballero, CA Blanco, CM Rosell Food hydrocolloids 21 (2), 167-173, 2007 | 583 | 2007 |
| Studies on cake quality made of wheat–chickpea flour blends M Gómez, B Oliete, CM Rosell, V Pando, E Fernández LWT-Food Science and Technology 41 (9), 1701-1709, 2008 | 464 | 2008 |
| Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes F Ronda, M Gomez, CA Blanco, PA Caballero Food chemistry 90 (4), 549-555, 2005 | 385 | 2005 |
| Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination PA Caballero, M Gómez, CM Rosell Journal of food engineering 81 (1), 42-53, 2007 | 384 | 2007 |
| Wheat bread aroma compounds in crumb and crust: A review J Pico, J Bernal, M Gómez Food Research International 75, 200-215, 2015 | 361 | 2015 |
| Effect of different fibers on batter and gluten-free layer cake properties MA Gularte, E de la Hera, M Gómez, CM Rosell LWT-Food science and technology 48 (2), 209-214, 2012 | 279 | 2012 |
| Effect of water content and flour particle size on gluten-free bread quality and digestibility E De La Hera, CM Rosell, M Gomez Food chemistry 151, 526-531, 2014 | 266 | 2014 |
| 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 | 254 | 2010 |
| Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes MA Gularte, M Gómez, CM Rosell Food and Bioprocess Technology 5, 3142-3150, 2012 | 237 | 2012 |
| 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 | 234 | 2006 |
| 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 | 229 | 2011 |
| Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties E De La Hera, M Gomez, CM Rosell Carbohydrate polymers 98 (1), 421-427, 2013 | 214 | 2013 |
| Effect of extruded wheat bran on dough rheology and bread quality M Gómez, S Jiménez, E Ruiz, B Oliete LWT-Food Science and Technology 44 (10), 2231-2237, 2011 | 211 | 2011 |
| Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods M Gómez, MM Martinez Critical reviews in food science and nutrition 58 (13), 2119-2135, 2018 | 195 | 2018 |
| Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies CM Mancebo, J Picón, M Gómez LWT-Food Science and Technology 64 (1), 264-269, 2015 | 167 | 2015 |
| 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, 145-150, 2004 | 167 | 2004 |
| Influence of flour particle size on quality of gluten-free rice bread E de la Hera, M Martinez, M Gómez LWT-Food Science and Technology 54 (1), 199-206, 2013 | 161 | 2013 |
| Gluten‐free breads: The gap between research and commercial reality L Roman, M Belorio, M Gomez Comprehensive reviews in food science and food safety 18 (3), 690-702, 2019 | 158 | 2019 |
| Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies CM Mancebo, P Rodriguez, M Gomez LWT-food Science and Technology 67, 127-132, 2016 | 157 | 2016 |
Mario M. MartinezAarhus University在 food.au.dk 的电子邮件经过验证
