Concepedia
2
Publications
110
Citations
H-Index
2005
Active since
Affiliations
Universidad de Alcalá(Current)
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Elpidio Peña is an author at Universidad de Alcalá specializing in food chemistry, gluten-free nutrition, and allergy.
Top concepts
AllergyGeneticsMedicineFood ChemistryGluten-free Nutrition
Publications per year
2005–2006
Do tyrosine crosslinks contribute to the formation of the gluten network in common wheat (Triticum aestivum L.) dough?
Elpidio Peña, Angeles Bernardo, Consuelo Soler et al. · Journal of Cereal Science · 2006 · 56 citations
Allergy, Genetics, Common Wheat +3
Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties
Elpidio Peña, Angeles Bernardo, Consuelo Soler et al. · Euphytica · 2005 · 54 citations
Food Chemistry, Gluten-free Nutrition, Common Wheat +3
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