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M

Manuel Gómez

Universidad de Valladolid

55H-index
205Paper Count
1.0WCitation Count
Published Papers 112
Publication Date
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Pasting and Gel Behavior of Durum Wheat Derivatives
errGels 2025, Vol. 11, Page 991
IF5.3
err2025-12-10
err0
errOAAI
errDiogo Salvati; Laura Moreno; Juan Manuel Antolín-Rodríguez; Manuel Gómez
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Adjustment of dough hydration to achieve standardised volume in gluten-free breads
errJournal of Cereal Science
IF3.7
err2025-11-17
err0
errOAAI
errSilvia de Pablo; Diogo Salvati; Manuel Gómez
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Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics
errFOOD HYDROCOLLOIDS
IF12.4
err2024-09-01
err4
errOAAI
errFranco, Maria; Spotti, Maria Julia; Gomez, Manuel; Martinez, Mario M.
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Development of a fermented plant-based beverage from discarded bread flour
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-06-01
err7
errOAAI
errSigueenza-Andres, Teresa; Gomez, Manuel; Rodriguez-Nogales, Jose M.; Caro, Irma
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Redistribution of surplus bread particles into the food supply chain
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-01-01
err18
errOAAI
errGomez, Manuel; Martinez, Mario M.
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errSave
Microbial characterization of discarded breads
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-01-01
err5
errOAAI
errCaro, Irma; Portales, Sara; Gomez, Manuel
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errSave
Can cassava improve the quality of gluten free breads?
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-09-01
err17
errOAAI
errSiguenza-Andres, Teresa; Gallego, Cristina; Gomez, Manuel
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errSave
Mesoscale structuring of gluten-free bread with starch
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2021-04-01
err25
PREAI
errRoman, Laura; Gomez, Manuel; Martinez, Mario M.
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errSave
Effects of the pre-frying process on the cooking quality of rice
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-04-01
err11
PREAI
errPaesani, Candela; Gomez, Manuel
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errSave
Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-01-01
err12
PREAI
errPaesani, Candela; Bravo-Nunez, Angela; Gomez, Manuel
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errSave
Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update
errAGRONOMY-BASEL
IF3.4
err2020-12-13
err35
errOAAI
errFernandez-Pelaez, Juan; Paesani, Candela; Gomez, Manuel
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The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-10-01
err27
PREAI
errRoman, Laura; Reguilon, Montserrat P.; Martinez, Mario M.; Gomez, Manuel
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errSave
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-10-01
err26
errOAAI
errPaesani, Candela; Bravo-Nunez, Angela; Gomez, Manuel
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errSave
Psyllium: a useful functional ingredient in food systems
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2020-09-21
err57
PREAI
errBelorio, Mayara; Gomez, Manuel
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errSave
Understanding whole-wheat flour and its effect in breads: A review
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2020-09-01
err88
errOAAI
errGomez, Manuel; Gutkoski, Luiz C.; Bravo-Nunez, Angela
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Gluten-free muffins versus gluten containing muffins: Ingredients and nutritional differences
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2020-08-01
err13
PREAI
errBelorio, Mayara; Gomez, Manuel
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errSave
Influence of psyllium versus xanthan gum in starch properties
errFOOD HYDROCOLLOIDS
IF12.4
err2020-08-01
err41
PREAI
errBelorio, Mayara; Marcondes, Gisele; Gomez, Manuel
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errSave
Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads
errFOOD HYDROCOLLOIDS
IF12.4
err2020-03-01
err37
PREAI
errRoman, Laura; Reguilon, Montserrat P.; Gomez, Manuel; Martinez, Mario M.
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errSave
Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-01-01
err30
errOAAI
errSahagun, Marta; Benavent-Gil, Yaiza; Rosell, Cristina M.; Gomez, Manuel
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errSave
Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2019-11-16
err13
PREAI
errBelorio, Mayara; Sahagun, Marta; Gomez, Manuel
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errSave

Research Directions

No research directions
Co-authors
Cooperation Journals
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Cristina M. Rosell
H-index: 85 · Papers: 409
B
Bruce R. Hamaker
H-index: 82 · Papers: 530
A
Ana Salvador
H-index: 55 · Papers: 208
李诚 cover
李诚 (Cheng Li)
H-index: 55 · Papers: 545
M
Matt Golding
H-index: 52 · Papers: 173
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