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Results:
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Results: 20
Authors:
COLLAR C
ANDREU P
MARTINEZANAYA MA
Citation: C. Collar et al., INTERACTIVE EFFECTS OF FLOUR, STARTER AND ENZYME ON BREAD DOUGH MACHINABILITY, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(2), 1998, pp. 133-139
Authors:
MARTINEZANAYA MA
JIMENEZ T
Citation: Ma. Martinezanaya et T. Jimenez, PHYSICAL-PROPERTIES OF ENZYME-SUPPLEMENTED DOUGHS AND RELATIONSHIP WITH BREAD QUALITY PARAMETERS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(2), 1998, pp. 134-142
Authors:
MARTINEZANAYA MA
JIMENEZ T
Citation: Ma. Martinezanaya et T. Jimenez, FUNCTIONALITY OF ENZYMES THAT HYDROLYZE STARCH AND NONSTARCH POLYSACCHARIDE IN BREADMAKING, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(3), 1997, pp. 209-214
Authors:
ROUZAUD O
MARTINEZANAYA MA
Citation: O. Rouzaud et Ma. Martinezanaya, RELATIONSHIPS BETWEEN BIOCHEMICAL AND QUALITY-RELATED CHARACTERISTICSOF BREADS, RESULTING FROM THE INTERACTION OF FLOUR, MICROBIAL STARTERAND THE TYPE OF PROCESS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(4), 1997, pp. 321-326
Authors:
MARTINEZANAYA MA
ROUZAUD O
Citation: Ma. Martinezanaya et O. Rouzaud, INFLUENCE OF WHEAT-FLOUR AND LACTOBACILLUS STRAINS ON THE DYNAMICS OFBY-PRODUCTS FROM AMYLOLYTIC ACTIVITIES, Food science and technology international, 3(2), 1997, pp. 123-136
Authors:
MARTINEZANAYA MA
JIMENEZ T
Citation: Ma. Martinezanaya et T. Jimenez, RHEOLOGICAL PROPERTIES OF ENZYME SUPPLEMENTED DOUGHS, Journal of texture studies, 28(5), 1997, pp. 569-583
Authors:
MARTINEZANAYA MA
ROUZAUD O
Citation: Ma. Martinezanaya et O. Rouzaud, INFLUENCE OF FLOUR, BACTERIAL STARTER AND BREADMAKING STAGES ON TOTALSTARCH, SUGARS AND LOW-MOLECULAR-WEIGHT DEXTRINS, Food science and technology international, 2(1), 1996, pp. 35-43
Authors:
MARTINEZANAYA MA
Citation: Ma. Martinezanaya, ENZYMES AND BREAD FLAVOR, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2469-2480
Authors:
MARTINEZANAYA MA
COLLAR C
DEBARBER CB
Citation: Ma. Martinezanaya et al., COMPARISON OF WHEAT FLOURS FROM DIFFERENT EUROPEAN COUNTRIES IN MICROBIOLOGICALLY STARTED BREADMAKING PROCESSES, Cereal foods world, 40(9), 1995, pp. 605-610
Authors:
MARTINEZANAYA MA
Citation: Ma. Martinezanaya, REVIEW - FACTORS INFLUENCING THE QUALITY OF WHEAT SOURDOUGH PROCESSES, AND THE USE OF CHEMOMETRICS IN QUALITY ASSESSMENT, Revista espanola de ciencia y tecnologia de alimentos, 34(5), 1994, pp. 469-493
Authors:
COLLAR C
MARTINEZANAYA MA
DEBARBER CB
Citation: C. Collar et al., INTERACTIVE EFFECTS BETWEEN MICROBIAL BREADMAKING STARTERS AND WHEAT FLOURS ON SOUR DOUGH AND BREAD QUALITY, Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 191-201
Authors:
MARTINEZANAYA MA
DEBARBER CB
ESTEVE CC
Citation: Ma. Martinezanaya et al., EFFECT OF PROCESSING CONDITIONS ON ACIDIFICATION PROPERTIES OF WHEAT SOUR DOUGHS, International journal of food microbiology, 22(4), 1994, pp. 249-255
Authors:
COLLAR C
MARTINEZANAYA MA
Citation: C. Collar et Ma. Martinezanaya, INFLUENCE OF THE MICROBIAL STARTER AND THE BREADMAKING STEP ON THE FREE AMINO-ACID PROFILES OF WHEAT SOURS, DOUGHS, AND BREADS BY REVERSED-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, Journal of liquid chromatography, 17(16), 1994, pp. 3437-3460
Authors:
MARTINEZANAYA MA
LLIN ML
MACIAS MP
COLLAR C
Citation: Ma. Martinezanaya et al., REGULATION OF ACETIC-ACID PRODUCTION BY HOMOFERMENTATIVE AND HETEROFERMENTATIVE LACTOBACILLI IN WHOLE-WHEAT SOUR-DOUGHS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 199(3), 1994, pp. 186-190
Authors:
ESTEVE CC
DEBARBER CB
MARTINEZANAYA MA
Citation: Cc. Esteve et al., MICROBIAL SOUR DOUGHS INFLUENCE ACIDIFICATION PROPERTIES AND BREADMAKING POTENTIAL OF WHEAT DOUGH, Journal of food science, 59(3), 1994, pp. 629
Authors:
MARTINEZANAYA MA
PITARCH B
GONZALEZ FJ
DEBARBER CB
Citation: Ma. Martinezanaya et al., BIOCHEMICAL AND TECHNOLOGICAL CHARACTERISTICS OF FROZEN MICROBIAL CONCENTRATES FOR BREADMAKING, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 491-500
Authors:
MARTINEZANAYA MA
GRANA L
TORNER MJ
Citation: Ma. Martinezanaya et al., EFFECT OF PROCESSING CONDITIONS ON THE BREADMAKING PERFORMANCE OF DEHYDRATED STARTERS FOR WHITE BREAD, Revista espanola de ciencia y tecnologia de alimentos, 33(4), 1993, pp. 399-414
Authors:
ROUZAUD O
MARTINEZANAYA MA
Citation: O. Rouzaud et Ma. Martinezanaya, EFFECT OF PROCESSING CONDITIONS ON OLIGOSACCHARIDE PROFILE OF WHEAT SOURDOUGHS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(5), 1993, pp. 434-439
Authors:
MARTINEZANAYA MA
PITARCH B
DEBARBER CB
Citation: Ma. Martinezanaya et al., BIOCHEMICAL CHARACTERISTICS AND BREADMAKING PERFORMANCE OF FREEZE-DRIED WHEAT SOUR DOUGH STARTERS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 196(4), 1993, pp. 360-365
Authors:
MARTINEZANAYA MA
PITARCH B
DEBARBER CB
Citation: Ma. Martinezanaya et al., CHEMOMETRICS ASSESS QUALITY OF BREADMAKING STARTERS, Journal of food science, 58(2), 1993, pp. 419-425
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