Carlos A. Blanco

Effect of dietary fibre on dough rheology and bread quality

Manuel Gómez, Felicidad Ronda, Carlos A. Blanco et al. · European Food Research and Technology · 2003 · 428 citations

Nutrition, Food Structure, Agricultural Economics +6

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Manuel Gómez, Felicidad Ronda, Pedro A. Caballero et al. · Food Hydrocolloids · 2006 · 394 citations

Food Chemistry, Yellow Layer Cakes, Edible Packaging +1

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

Manuel Gómez, Silvia del Real, Cristina M. Rosell et al. · European Food Research and Technology · 2004 · 116 citations

Food Chemistry, Different Emulsifiers, Grain Quality +4

Iso-α-acids, bitterness and loss of beer quality during storage

Isabel Caballero, Carlos A. Blanco, María Eugenia de Porras · Trends in Food Science & Technology · 2012 · 100 citations

Medicine, Food Preservation, Beer Quality +5

Prediction of bitterness and alcoholic strength in beer using an electronic tongue

Álvaro Arrieta, Marı́a Luz Rodrı́guez-Méndez, J.A. de Saja et al. · Food Chemistry · 2010 · 84 citations · Full text

Electronic Tongue, Alcoholic Strength