M. L. Martín

A mechanism of bread firming. II. Role of starch hydrolyzing enzymes

R. Hoseney, M. L. Martín, 1991 .

Relationship between cyanogenic compounds in kernels, leaves, and roots of sweet and bitter kernelled almonds.

P. Martínez-Gómez, F. Dicenta, N. Grane, 2002, Journal of agricultural and food chemistry.

Influence of the pollinizer in the amygdalin content of almonds

R. Sánchez-Pérez, F. Dicenta, G. Arrázola, 2012 .

DETERMINATION OF CYANOGENIC COMPOUND AMYGDALIN AND PRUNASIN IN ALMOND KERNELS (PRUNUS DULCIS L) BY USING LIQUID CHROMATOGRAPHY

F. Dicenta, N. Grane, M. L. Martín, 2013 .

Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity

María del Carmen Garrigós, N. Grane, Marina Ramos, 2011 .

A mechanism of bread firming. I. Role of starch swelling

R. Hoseney, M. L. Martín, K. Zeleznak, 1991 .

Comparison of High-molecular-weight Subunits of Glutenin and Baking Performance of Flours Varying in Bread-making Quality

R. Hoseney, G. Lookhart, A. Uhlen, 1993 .