Laura Roman

发表

Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

Manuel Gómez, J. Bernal, Joana Pico, 2019, European Food Research and Technology.

The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures

L. Bello‐Pérez, E. Bertoft, Mario M. Martinez, 2021 .

Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states.

Mario M. Martinez, Manuel Gómez, Laura Roman, 2019, Food & function.

Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb.

B. Hamaker, Mario M. Martinez, Manuel Gómez, 2019, Food chemistry.

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

Mario M. Martinez, Manuel Gómez, Laura Roman, 2017, Plant Foods for Human Nutrition.

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

Mario M. Martinez, Laura Roman, B. Bohrer, 2020, Foods.

Biophysical features of cereal endosperm that decrease starch digestibility.

B. Hamaker, Cheng Li, Mario M. Martinez, 2017, Carbohydrate polymers.

Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity

C. Rosell, Yaiza Benavent-Gil, Laura Roman, 2018, Starch - Stärke.

Molecular and physical characterization of octenyl succinic anhydride-modified starches with potential applications in pharmaceutics.

R. Pinal, Mario M. Martinez, C. E. Mora‐Huertas, 2020, International journal of pharmaceutics.

Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives

Mario M. Martinez, Laura Roman, 2019, Foods.

Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust.

Mario M. Martinez, Laura Roman, M. Gómez, 2018, Food chemistry.

High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris)

I. Joye, Mario M. Martinez, Laura Roman, 2020, Foods.

Changes to fine structure, size and mechanical modulus of phytoglycogen nanoparticles subjected to high-shear extrusion.

J. Dutcher, Mario M. Martinez, Laura Roman, 2022, Carbohydrate polymers.

Gluten-Free Breads: The Gap Between Research and Commercial Reality.

Laura Roman, Mayara Belorio, M. Gómez, 2019, Comprehensive reviews in food science and food safety.

Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)

Mario M. Martinez, Michael Grossutti, B. Reuhs, 2021 .

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

C. Rosell, Mario M. Martinez, Á. Durá, 2016, Food chemistry.

A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring

M. Corredig, J. Dutcher, T. Mekonnen, 2022, Food Hydrocolloids.

Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology.

J. Bernal, Joana Pico, Beatriz Antolín, 2018, Food research international.

Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization

Mario M. Martinez, Laura Roman, M. Gómez, 2018, Food Hydrocolloids.

Role of Different Polymers on the Development of Gluten-Free Baked Goods

Laura Roman, M. Gómez, 2018 .

Mesoscale structuring of gluten-free bread with starch

Mario M. Martinez, Laura Roman, M. Gómez, 2021 .

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study.

Mario M. Martinez, Laura Roman, M. Gómez, 2015, Food research international.

Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

Mario M. Martinez, Laura Roman, Mitchell R. Walker, 2022, Foods.

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Laura Roman, M. Gómez, Montserrat P. Reguilón, 2018 .

Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour

M. Gargouri, Mario M. Martinez, Laura Roman, 2017, European Food Research and Technology.

The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems.

Mario M. Martinez, Laura Roman, B. Bohrer, 2020, Meat science.

Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking

Mario M. Martinez, S. Simsek, J. Rahimi, 2022, Innovative Food Science & Emerging Technologies.

Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

C. Rosell, Mario M. Martinez, Laura Roman, 2015, Food and Bioprocess Technology.

Influence of the Addition of Extruded Flours on Rice Bread Quality

Mario M. Martinez, B. Oliete, Laura Roman, 2014 .

Effect of high pressure processing on batters and cakes properties

Mario M. Martinez, Laura Roman, M. Gómez, 2016 .

Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes

Mario M. Martinez, Laura Roman, M. Gómez, 2016 .

The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling

Mario M. Martinez, Laura Roman, M. Gómez, 2020 .

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.

Mario M. Martinez, Laura Roman, Cristina Segundo, 2017, Food chemistry.

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

Mario M. Martinez, Laura Roman, M. Gómez, 2015, Journal of Food Science and Technology.

Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making.

Mario M. Martinez, Kang-ning Xu, Joana Pico, 2020, Food chemistry.

The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties

L. Matia-Merino, Laura Roman, M. Gómez, 2019, Food Hydrocolloids.

Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads

Mario M. Martinez, Laura Roman, M. Gómez, 2020 .

Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity.

O. Campanella, Mario M. Martinez, Laura Roman, 2019, Carbohydrate polymers.

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies

Laura Roman, M. Gómez, A. González, 2017, Journal of Food Science and Technology.

On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility.

B. Hamaker, E. Bertoft, Anna M. R. Hayes, 2020, Carbohydrate polymers.

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

C. Rosell, Mario M. Martinez, Laura Roman, 2017, International journal of biological macromolecules.

Extruded flour improves batter pick-up, coating crispness and aroma profile.

Mario M. Martinez, Joana Pico, Beatriz Antolín, 2018, Food chemistry.

Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels

L. Matia-Merino, Laura Roman, M. Gómez, 2019, Food and Bioprocess Technology.

Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage

B. Hamaker, Mario M. Martinez, Laura Roman, 2018, Journal of Food Engineering.

Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives

Mario M. Martinez, Laura Roman, 2019, Foods.