List of works - Manuel Gomez

2-Acetyl-1,3-cyclopentanedione–oxovanadium(IV) complexes. Acidity and implications for gastrointestinal absorption

scientific article published on 12 September 2006

Adequacy of different wheat cultivars for low-hydration bread making

scientific article published on 15 February 2011

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

scientific article published on 17 March 2016

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

scientific article published on 8 February 2018

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

scientific article published on 17 August 2018

Analytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumb

scientific article published on 27 September 2018

Analytical methods for volatile compounds in wheat bread

scientific article published on 26 September 2015

Antioxidant Properties of Sparkling Wines Produced with β-Glucanases and Commercial Yeast Preparations

scientific article published on 17 August 2012

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

scientific article published on 24 April 2015

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

scientific article published on 04 September 2018

Biophysical features of cereal endosperm that decrease starch digestibility

scientific article published on 20 February 2017

Bread Enrichment with Oilseeds. A Review

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

scientific article published on 21 March 2017

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

scientific article

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

scientific article published on 30 June 2017

Corrigendum to "Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust" [Food Chem. 239 (2018) 295-303].

scientific article published in February 2018

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

scientific article published on 21 October 2019

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

scientific article published on 10 May 2017

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

scientific article published on 26 October 2020

Effect of dietary fibre on dough rheology and bread quality

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

scientific article

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

scientific article published on 27 April 2017

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

scientific article published on 27 November 2013

Effect of wheat flour characteristics on sponge cake quality

scientific article published on 03 August 2012

Evaluation of Starch⁻Protein Interactions as A Function of pH.

scientific article published on 7 May 2019

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

scientific article

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

scientific article published on 30 March 2018

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

scientific article published on 31 March 2017

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

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

article by Manuel Gomez et al published March 2007 in Food Hydrocolloids

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

scientific article published on 28 March 2019

Impact of frozen storage time on the volatile profile of wheat bread crumb

scientific article published on 06 April 2017

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

scientific article

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

scientific article published on 23 February 2019

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

scientific article published on 27 March 2017

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

scientific article published on 6 August 2012

Influence of protein source on characteristics and quality of gluten-free cookies

scientific article published on 24 July 2018

Influence of wheat milling on low-hydration bread quality developed by sheeting rolls

scientific article published on 06 May 2011

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

scientific article published on 22 September 2016

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

scientific article published on 25 February 2015

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

scientific article published on 01 February 2019

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

scientific article

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

scientific article published on 11 July 2014

Prolonged frozen storage of partially-baked wheat bread increasesin vitroslowly digestible starch after final bake

scientific article published on 01 September 2010

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

scientific article published on 25 October 2014

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

scientific article published on 8 September 2017

Studies on cake quality made of wheat–chickpea flour blends

Understanding whole-wheat flour and its effect in breads: A review

scientific article published on 01 September 2020

Wasted bread flour as a novel ingredient in cake making

scientific article published in 2022

Wheat bread aroma compounds in crumb and crust: A review

scientific article published on June 2015

List of works by Manuel Gomez

2-Acetyl-1,3-cyclopentanedione–oxovanadium(IV) complexes. Acidity and implications for gastrointestinal absorption

Adequacy of different wheat cultivars for low-hydration bread making

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

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

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

Analytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumb

Analytical methods for volatile compounds in wheat bread

Antioxidant Properties of Sparkling Wines Produced with β-Glucanases and Commercial Yeast Preparations

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

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

Biophysical features of cereal endosperm that decrease starch digestibility

Bread Enrichment with Oilseeds. A Review

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

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

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

Corrigendum to "Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust" [Food Chem. 239 (2018) 295-303].

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

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

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

Effect of dietary fibre on dough rheology and bread quality

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

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

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

Effect of wheat flour characteristics on sponge cake quality

Evaluation of Starch⁻Protein Interactions as A Function of pH.

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

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

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

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

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

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

Impact of frozen storage time on the volatile profile of wheat bread crumb

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

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

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

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

Influence of protein source on characteristics and quality of gluten-free cookies

Influence of wheat milling on low-hydration bread quality developed by sheeting rolls

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

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

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

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

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

Prolonged frozen storage of partially-baked wheat bread increasesin vitroslowly digestible starch after final bake

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

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

Studies on cake quality made of wheat–chickpea flour blends

Understanding whole-wheat flour and its effect in breads: A review

Wasted bread flour as a novel ingredient in cake making

Wheat bread aroma compounds in crumb and crust: A review