M. J. Torner

Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs.

M. A. Martínez-Anaya, C. Benedito de Barber, B. Antuña, 1992, International journal of food microbiology.

Kinetics of enzyme release from breadmaking yeast cells in a bead mill

J. Asenjo, M. J. Torner, 1991 .

Kinetics of protein release from yeast using enzymatic lysis for selective product recovery

J. Asenjo, B. Andrews, M. J. Torner, 1992 .

Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms

M. A. Martínez-Anaya, S. Barber, C. B. Barber, 1989 .

The microflora of the sour dough of wheat flour bread XII. Effect of freezing on the viability and functional properties in wheat flour doughs of microbial mass from lactic acid bacteria

M. A. Martínez-Anaya, C. B. Barber, A. Bainotti, 1989 .