M. Antonia Mart�nez-Anaya

Statistics

Publications

Citations

100

H-Index

Active since

1989

Affiliations

Instituto de Agroquímica y Tecnología de Alimentos(Current)

M. Antonia Mart�nez-Anaya is an author at Instituto de Agroquímica y Tecnología de Alimentos specializing in food science, agriculture, and cereal science.

Publications per year

1989–2004

Publications

Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process

S. Barber, Rosario B�guena, C. Benedito de Barber et al. · European Food Research and Technology · 1991 · 50 citations

Agriculture, Biochemistry, Food Science +10

Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms

S. Barber, M. J. Torner, M. Antonia Mart�nez-Anaya et al. · European Food Research and Technology · 1989 · 39 citations

Agriculture, Food Science, Microbiology +17

Composition of the glutenin macropolymer: effects of flour quality and nonamylolytic enzyme addition

Cristina Primo-Mart�n, M. Antonia Mart�nez-Anaya · European Food Research and Technology · 2004 · 11 citations

Agriculture, Biochemistry, Food Science +15

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