M A Martínez Anaya


Ontology type: schema:Person     


Person Info

NAME

M A

SURNAME

Martínez Anaya

Publications in SciGraph latest 50 shown

  • 2004-04 Composition of the glutenin macropolymer: effects of flour quality and nonamylolytic enzyme addition in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2003-04 Influence of pentosans on texture of starch gels during storage, and effects after enzyme treatment in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2000-02 Influence of enzymes on the evolution of fructosans in sourdough wheat processes in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 1999-08 Thermal properties of doughs formulated with enzymes and starters in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 1998-08 Interactive effects of flour, starter and enzyme on bread dough machinability in EUR FOOD RES TECHNOL
  • 1998-02 Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters in EUR FOOD RES TECHNOL
  • 1997-09 Functionality of enzymes that hydrolyse starch and non-starch polysaccharide in breadmaking in EUR FOOD RES TECHNOL
  • 1997-04 Relationships between biochemical and quality-related characteristics of breads, resulting from the interaction of flour, microbial starter and the type of process in EUR FOOD RES TECHNOL
  • 1994-09 Regulation of acetic acid production by homo-and heterofermentative lactobacilli in whole-wheat sour-doughs in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 1993-11 Effect of processing conditions on oligosaccharide profile of wheat sourdoughs in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 1993-04 Biochemical characteristics and breadmaking performance of freeze-dried wheat sour dough starters in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 1991-01 Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 1990-02 Microflora of the sour dough of wheat flour bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 1989-12 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 in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 1989-07 Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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