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Mario M Martinez

Mario M Martinez

Aarhus University - Aarhus / Denmark
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1527923
Aarhus Universitet
person_outline Mario M Martinez's MOST POPULAR ARTICLES
1-) Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods Critical reviews in food science and nutrition 58 (13), 2119-2135, 2018
2-) Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths Carbohydrate Polymers 197, 531-539, 2018
3-) Influence of flour particle size on quality of gluten-free rice bread LWT-Food Science and Technology 54 (1), 199-206, 2013
4-) Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking Journal of Food Engineering 197, 78-86, 2017
5-) Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making Journal of Food Engineering 142, 49-56, 2014