Valentín Pando

Studies on cake quality made of wheat–chickpea flour blends

Manuel Gómez, Bonastre Oliete, Cristina M. Rosell et al. · LWT · 2007 · 339 citations

Food Chemistry, Nutrition, Engineering +9

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

Felicidad Ronda, Bonastre Oliete, Manuel Gómez et al. · Journal of Food Engineering · 2010 · 158 citations

Food Chemistry, Biomanufacturing, Soybean Protein Isolate +6

Impact of changes in land use, species and elevation on soil organic carbon and total nitrogen in Ethiopian Central Highlands

Mehari A. Tesfaye, Felipe Bravo, Ricardo Ruíz‐Peinado et al. · Geoderma · 2015 · 152 citations

Total Nitrogen, Carbon Sequestration, Biogeochemistry +8

Improving gluten-free bread quality by enrichment with acidic food additives

Carlos A. Blanco, Felicidad Ronda, Blanca Pérez et al. · Food Chemistry · 2011 · 74 citations

Food Chemistry, Nutrition, Food Composition +7

How do light and water influence Pinus pinaster Ait. germination and early seedling development?

Irene Ruano, Valentín Pando, Felipe Bravo · Forest Ecology and Management · 2009 · 67 citations

Biology, Engineering, Botany +8