M. Gómez

F. Ronda, C. Blanco, P. Caballero, 2007, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

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

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

Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread

G. Pérez, Manuel Gómez, Eugenia M. Steffolani, 2014 .

Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies

Camino M. Mancebo, Patricia Rodríguez, M. Gómez, 2016 .

Studies on cake quality made of wheat–chickpea flour blends

C. Rosell, V. Pando, B. Oliete, 2008 .

Glucose oxidase effect on dough rheology and bread quality : A study from macroscopic to molecular level

C. Rosell, Manuel Gómez, P. Caballero, 2006 .

Effect of different polyols on wheat and maize starches paste and gel properties

Mario M. Martinez, Joana Pico, M. Gómez, 2015 .

FUNCTIONALITY OF DIFFERENT HYDROCOLLOIDS ON THE QUALITY AND SHELF-LIFE OF YELLOW LAYER CAKES

C. Rosell, F. Ronda, C. Blanco, 2007 .

Submerged biological filters to treat landfill leachate. A laboratory experience

M. Zamorano, Á. Ramos, E. Hontoria, 2002 .

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

V. Pando, F. Ronda, P. Caballero, 2011 .

Direct determination of arsenic, cadmium, cobalt, copper, chromium, lead, tin and zinc in white beet sugar using graphite furnace atomic absorption spectrophotometry

F. Ronda, M. Álamo, D. Sancho, 2001 .

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Mario M. Martinez, M. Gómez, 2018, Critical reviews in food science and nutrition.

A better control of beer properties by predicting acidity of hop iso-α-acids

F. Ronda, C. Blanco, P. Caballero, 2006 .

Wastewater reuse after treatment by tertiary ultrafiltration and a membrane bioreactor (MBR): a comparative study

G. Garralón, Manuel Gómez, J. Arévalo, 2009 .

Modification of wheat flour functionality and digestibility through different extrusion conditions

C. Rosell, Mario M. Martinez, M. Gómez, 2014 .

Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes

E. D. L. Hera, M. Gómez, María José Doyagüe, 2012 .

Original article: Influence of flour mill streams on cake quality

B. Oliete, M. Gómez, E. Ruiz-París, 2010 .

Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies

Camino M. Mancebo, M. Gómez, Javier Picón, 2015 .

Influence of Mixing on Quality of Gluten‐Free Bread

Manuel Gómez, E. D. L. Hera, M. Talegón, 2013 .

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.

Changing flour functionality through physical treatments for the production of gluten-free baking goods

Mario M. Martinez, M. Gómez, 2016 .

Quantification of sugars in wheat flours with an HPAEC-PAD method.

Mario M. Martinez, Joana Pico, M. T. Martín, 2015, Food chemistry.

Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality

Marta Sahagún, Mayara Belorio, M. Gómez, 2019, Food and Bioprocess Technology.

Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods

Mario M. Martinez, M. Gómez, 2019, Foods.

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.

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties.

C. Rosell, M. Gómez, Esther de la Hera, 2013, Carbohydrate polymers.

Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

P. Ribotta, C. Ferrero, Marta Sahagún, 2019, Food and Bioprocess Technology.

Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

C. Rosell, Mario M. Martinez, M. Gómez, 2014, Food and Bioprocess Technology.

Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update

C. Paesani, M. Gómez, Juan Fernández-Peláez, 2020, Agronomy.

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

Laura Roman, M. Gómez, 2018 .

Effect of different fibers on batter and gluten-free layer cake properties

M. Gularte, C. Rosell, E. D. L. Hera, 2012 .

Effect of fibre size on the quality of fibre-enriched layer cakes

P. Caballero, B. Oliete, M. Gómez, 2010 .

Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making

Mario M. Martinez, Álvaro Díaz, M. Gómez, 2014 .

Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum

Mayara Belorio, M. Gómez, 2020, Foods.

Gluten-Free Bakery Products and Pasta

L. Sciarini, M. Gómez, 2015 .

Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

Mario M. Martinez, Camino M. Mancebo, M. Gómez, 2015, Journal of Food Science and Technology.

Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

J. Bernal, Joana Pico, M. Gómez, 2019, Journal of Cereal Science.

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

C. Rosell, P. Caballero, M. Gómez, 2007 .

Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads

M. Gómez, Maria Franco, 2022, Foods.

Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water

Mario M. Martinez, Camino M. Mancebo, M. Gómez, 2015 .

Effect of fermentation conditions on bread staling kinetics

V. Pando, F. Ronda, P. Caballero, 2008 .

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Mario M. Martinez, Manuel Gómez, Camino M. Mancebo, 2018 .

Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads

A. León, Mario M. Martinez, Eugenia M. Steffolani, 2015 .

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

C. Rosell, S. Real, F. Ronda, 2004 .

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.

Emulsification properties of garlic aqueous extract

L. Matia-Merino, M. Golding, Manuel Gómez, 2019, Food Hydrocolloids.

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.

Influence of wheat flour subjected to different extrusion conditions on the rheological behaviour and thermal properties of batter systems for coating

T. Sanz, Mario M. Martinez, M. Gómez, 2015 .

Influence of different flours and starches on gluten-free bread aroma

J. Bernal, Joana Pico, M. Gómez, 2017, Journal of Food Science and Technology.

Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality

B. Oliete, M. Gómez, Jesús Quijano González, 2012, Food and Bioprocess Technology.

Effect of the milling process on quality characteristics of rye flour.

P. Caballero, B. Oliete, M. Gómez, 2009 .

Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour

C. Rosell, P. Caballero, A. Bonet, 2005 .

Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat

C. Rosell, P. Caballero, A. Bonet, 2005 .

Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

F. Ronda, Manuel Gómez, C. Blanco, 2005 .

Bread quality and dough rheology of enzyme-supplemented wheat flour

C. Rosell, P. Caballero, M. Gómez, 2007 .

Influence of maize flour particle size on gluten-free breadmaking.

P. Caballero, M. Talegón, M. Gómez, 2013, Journal of the science of food and agriculture.

Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

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

Effects of the pre-frying process on the cooking quality of rice

C. Paesani, M. Gómez, 2021 .

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

Marta Sahagún, M. Gómez, 2018, Food and Bioprocess Technology.

Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

Manuel Gómez, Mayara Belorio, Cecilia Moralejo, 2020, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Evolution of volatile compounds in gluten-free bread: From dough to crumb.

Mario M. Martinez, J. Bernal, Joana Pico, 2017, Food chemistry.

Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS.

F. Biasioli, L. Navarini, V. Capozzi, 2018, Journal of mass spectrometry : JMS.

Assessing the influence of vegetal protein source on the physicochemical properties of maize flour

Ángela Bravo‐Núñez, M. Gómez, 2019, Journal of Food Measurement and Characterization.

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 .

Physically and chemically modified starches as texturisers of low-fat milk gels

V. Pando, Ángela Bravo‐Núñez, M. Gómez, 2019, International Dairy Journal.

Effect of batter freezing conditions and resting time on cake quality

B. Oliete, M. Gómez, Elena Ruiz Ruiz, 2011 .

MODELING OF TEXTURE EVOLUTION OF CAKES DURING STORAGE

V. Pando, B. Oliete, M. Gómez, 2010 .

Characterization of cake batters by ultrasound measurements

Jordi Salazar, Manuel Gómez, Felicidad Ronda, 2008 .

Texture development in gluten-free breads : Effect of different enzymes and 1 extruded flour 2 3

Mario M. Martinez, M. Gómez, P. Marcos, 2014 .

Texture Development in Gluten-Free Breads: Effect of Different Enzymes and Extruded Flour

Mario M. Martinez, M. Gómez, P. Marcos, 2013 .

Effect of water content and flour particle size on gluten-free bread quality and digestibility.

C. Rosell, M. Gómez, Esther de la Hera, 2014, Food chemistry.

Effect of sorghum flour properties on gluten-free sponge cake

P. Ribotta, J. Camiña, Mayara Belorio, 2021, Journal of food science and technology.

Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies

L. Barros, I. Ferreira, M. Ayuso, 2021, Foods.

Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies

Manuel Gómez, Marta Sahagún, Mayara Belorio, 2019, Foods.

Influence of flour particle size on quality of gluten-free rice bread

Manuel Gómez, Mario M. Martinez, Esther de la Hera, 2013 .

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.

Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins

T. Sanz, A. Salvador, E. D. L. Hera, 2013, Food and Bioprocess Technology.

Properties of whole grain wheat flour and performance in bakery products as a function of particle size

J. Bressiani, T. Bertolin, Tatiana Oro, 2017 .

Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes

Mario M. Martinez, B. Oliete, E. D. L. Hera, 2013, Food and Bioprocess Technology.

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

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

Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies

C. Paesani, Ángela Bravo‐Núñez, M. Gómez, 2020 .

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

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

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

Marta Sahagún, Ángela Bravo‐Núñez, M. Gómez, 2019, Food and Bioprocess Technology.

Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

Mario M. Martinez, M. Gómez, 2017 .

Effects of adding chickpea and chestnut flours to layer cakes

Priscila Guerra-Oliveira, Mayara Belorio, M. Gómez, 2022, International Journal of Food Science & Technology.

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 wheat flour characteristics on sponge cake quality.

G. Pérez, M. Moiraghi, M. Gómez, 2013, Journal of the science of food and agriculture.

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.

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.

Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum

T. Sanz, A. Salvador, E. D. L. Hera, 2012, Food and Bioprocess Technology.

Evaluation of Starch–Protein Interactions as a Function of pH

C. Rosell, R. Garzón, Ángela Bravo‐Núñez, 2019, Foods.

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 .

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

M. Gularte, C. Rosell, M. Gómez, 2012, Food and Bioprocess Technology.

Micronized whole wheat flour and xylanase application: dough properties and bread quality

M. T. Friedrich, B. Biduski, T. Bertolin, 2020, Journal of Food Science and Technology.

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.

Studies of the quality of cakes made with wheat-lentil composite flours

B. Oliete, E. D. L. Hera, M. Gómez, 2012 .

Synergistic maltogenic α-amylase and branching treatment to produce enzyme-resistant molecular and supramolecular structures in extruded maize matrices

Mario M. Martinez, Joana Pico, M. Gómez, 2016 .

Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis.

Mario M. Martinez, Manuel Gómez, Joana Pico, 2015, Food chemistry.

Physicochemical modification of native and extruded wheat flours by enzymatic 1 amylolysis 2 Running head : Modification of native and extruded wheat flours by enzymatic 3 amylolysis 4

Mario M. Martinez, Joana Pico, M. Gómez, 2014 .

Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

C. Paesani, Ángela Bravo‐Núñez, M. Gómez, 2021 .

Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design

Marta Sahagún, Ángela Bravo‐Núñez, M. Gómez, 2020 .

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

P. Ribotta, C. Ferrero, Mayara Belorio, 2019, International Journal of Food Science & Technology.

Use of wheat, triticale and rye flours in layer cake production

A. León, P. Ribotta, G. Pérez, 2010 .

Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics.

Mario M. Martinez, Camino M. Mancebo, M. Gómez, 2017, Journal of texture studies.

Can cassava improve the quality of gluten free breads

M. Gómez, C. Gallego, Teresa Sigüenza-Andrés, 2021 .

Analytical methods for volatile compounds in wheat bread.

J. Bernal, J. Bernal, Joana Pico, 2016, Journal of chromatography. A.

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.

Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels

Mario M. Martinez, Mayara Belorio, M. Gómez, 2015 .

Effect of the addition of extruded wheat flours on dough rheology and bread quality

Mario M. Martinez, B. Oliete, M. Gómez, 2013 .

Batter Characteristics and Quality of Cakes Made with Wheat-Oats Flour Blends

Manuel Gómez, B. Oliete, E. D. L. Hera, 2013 .

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.

Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration

C. Rosell, Yaiza Benavent-Gil, Marta Sahagún, 2020 .

Can Citrus Fiber Improve the Quality of Gluten-Free Breads?

M. Gómez, Raquel Bugarín, 2023, Foods.

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

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

Evolution of bread-making quality of Spanish bread-wheat genotypes

N. Aparicio, P. Caballero, B. Oliete, 2009 .

An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb.

M. J. Nozal, J. Bernal, Joana Pico, 2016, Food chemistry.

Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste

V. Pando, J. Rodríguez-Nogales, M. Gómez, 2022, Foods.

Effects of particle size in wasted bread flour properties

Priscila Guerra-Oliveira, M. Gómez, C. Gallego, 2022, International Journal of Food Science & Technology.

Waste Bread as Main Ingredient for Cookie Elaboration

Manuel Gómez, Priscila Guerra-Oliveira, Mayara Belorio, 2021, Foods.

Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

M. Gómez, C. Gallego, Juan Fernández-Peláez, 2021, Foods.

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.

Development of a fermented plant-based beverage from discarded bread flour

I. Caro, J. Rodríguez-Nogales, M. Gómez, 2023, LWT.

Insight of the α-Amylase Family of Enzymes

Mario M. Martinez, M. Gómez, 2017 .

Non‐traditional ingredients and processes for the development of grain‐based foods

O. Campanella, A. León, M. Gómez, 2022, International Journal of Food Science & Technology.

Adequacy of different wheat cultivars for low-hydration bread making.

N. Aparicio, B. Oliete, M. Gómez, 2011, Journal of the science of food and agriculture.

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.

Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF.

J. Bernal, Joana Pico, J. Tapia, 2017, Food chemistry.

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Marta Sahagún, Ángela Bravo‐Núñez, M. Gómez, 2018 .