Concepedia

Marta Sahagún

MS

12

Publications

446

Citations

12

H-Index

2018

Active since

Affiliations

Universidad de Valladolid(Current)

University of Carthage

Marta Sahagún is an author at Universidad de Valladolid specializing in food chemistry, health sciences, and food quality.

Top concepts

Food ChemistryHealthNutritionFood QualityAgricultural EconomicsBiochemistryEngineeringGlycobiologyFood TechnologyFood Engineering

Publications per year

2018–2020

12

Publications

12

Influence of protein source on the characteristics of gluten-free layer cakes

Marta Sahagún, Ángela Bravo‐Núñez, Guillermo Báscones et al. · LWT · 2018 · 68 citations · Full text

Food Chemistry, Food Composition, Food Analysis +5

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

Marta Sahagún, Manuel Gómez · Journal of Food Science and Technology · 2018 · 55 citations · Full text

Food Chemistry, Nutrition, Food Analysis +7

Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

Andrés F. Rocha Parra, Marta Sahagún, Pablo D. Ribotta et al. · Food and Bioprocess Technology · 2019 · 51 citations · Full text

Food Chemistry, Engineering, Mechanical Engineering +9

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

Marta Sahagún, Manuel Gómez · Food and Bioprocess Technology · 2018 · 50 citations · Full text

Food Chemistry, Nutrition, Hydration Level +8

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

Mayara Belorio, Marta Sahagún, Manuel Gómez · Foods · 2019 · 50 citations · Full text

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