Manuel Gómez (Manuel Gomez)

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 25

Top Topics

Quality Improvement

Top Venues

Foods (Basel, Switzerland)

Comprehensive reviews in food science and food safety

Journal of food science and technology

Journal of mass spectrometry : JMS

This page only lists publications with an associated author ORCID identifier.

Publications

Manuel Gómez, Eliana Patrícia Pereira Teixeira
Grain Products: Traditional and Innovative Technologies. Foods (Basel, Switzerland) 13 (7) (2024)
Teresa Sigüenza-Andrés, Javier Mateo, José Manuel Rodríguez-Nogales, Manuel Gómez, Irma Caro
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters. Foods (Basel, Switzerland) 13 (6) (2024)
Teresa Sigüenza-Andrés, Javier Mateo, José Manuel Rodríguez-Nogales, Manuel Gómez, Irma Caro
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters. Foods (Basel, Switzerland) 13 (6) (2024)
Manuel Gómez, Eliana Patrícia Pereira Teixeira
Grain Products: Traditional and Innovative Technologies. Foods (Basel, Switzerland) 13 (7) (2024)
Manuel Gómez, Andrea Casado, Irma Caro
Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain. Foods (Basel, Switzerland) 12 (23) (2023)
Ángela Bravo-Núñez, Matt Golding, Manuel Gómez, Lara Matia-Merino
Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification. Foods (Basel, Switzerland) 12 (20) (2023)
Manuel Gómez, Andrea Casado, Irma Caro
Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain. Foods (Basel, Switzerland) 12 (23) (2023)
Raquel Bugarín, Manuel Gómez
Can Citrus Fiber Improve the Quality of Gluten-Free Breads? Foods (Basel, Switzerland) 12 (7) (2023)
Maria Franco, Manuel Gómez
Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads. Foods (Basel, Switzerland) 11 (12) (2022)
Maria Franco, Mayara Belorio, Manuel Gómez
Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver. Foods (Basel, Switzerland) 11 (9) (2022)
Teresa Sigüenza-Andrés, Valentín Pando, Manuel Gómez, José Manuel Rodríguez-Nogales
Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste. Foods (Basel, Switzerland) 11 (12) (2022)
Juan Fernández-Peláez, Priscila Guerra, Cristina Gallego, Manuel Gómez
Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs. Foods (Basel, Switzerland) 10 (2) (2021)
Priscila Guerra-Oliveira, Mayara Belorio, Manuel Gómez
Waste Bread as Main Ingredient for Cookie Elaboration. Foods (Basel, Switzerland) 10 (8) (2021)
Marta Torra, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel Cristina Fernandes Rodrigues Ferreira, Lillian Barros, Manuel Gómez
Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods (Basel, Switzerland) 10 (5) (2021)
Manuel Gómez, Luiz C Gutkoski, Ángela Bravo-Núñez
Understanding whole-wheat flour and its effect in breads: A review. Comprehensive reviews in food science and food safety 19 (6) (2020)
Mayara Belorio, Manuel Gómez
Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum. Foods (Basel, Switzerland) 9 (11) (2020)
Mayara Belorio, Marta Sahagún, Manuel Gómez
Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies. Foods (Basel, Switzerland) 8 (2) (2019)
Laura Roman, Mayara Belorio, Manuel Gómez
Gluten-Free Breads: The Gap Between Research and Commercial Reality. Comprehensive reviews in food science and food safety 18 (3) (2019)
Mario M Martinez, Manuel Gómez
Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods. Foods (Basel, Switzerland) 8 (10) (2019)
Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, José Bernal, Manuel Gómez, Franco Biasioli
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. Journal of mass spectrometry : JMS 53 (9) (2018)
Cristina Segundo, Laura Román, Manuel Lobo, Mario M Martinez, Manuel Gómez
Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes. Plant foods for human nutrition (Dordrecht, Netherlands) 72 (4) (2018)
Beatriz de Lamo, Manuel Gómez
Bread Enrichment with Oilseeds. A Review. Foods (Basel, Switzerland) 7 (11) (2018)
Marta Sahagún, Manuel Gómez
Influence of protein source on characteristics and quality of gluten-free cookies. Journal of food science and technology 55 (10) (2018)
Camino M Mancebo, Mario M Martínez, Cristina Merino, Esther de la Hera, Manuel Gómez
Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics. Journal of texture studies 48 (6) (2017)
Laura Román, Ana González, Teresa Espina, Manuel Gómez
Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies. Journal of food science and technology 54 (7) (2017)