M.Á. Lluch

Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

A. Bonet, Cristina M. Rosell, Pedro A. Caballero et al. · Food Chemistry · 2005 · 183 citations

Agriculture, Biochemistry, Food Science +13

Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties

Susana Fiszman, M.Á. Lluch, Ana Salvador · International Dairy Journal · 1999 · 143 citations

Agriculture, Dairy Science, Food Science +14

The baking process of wheat rolls followed by cryo scanning electron microscopy

J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber et al. · European Food Research and Technology · 2000 · 102 citations

Agriculture, Food Science, Cereal Science +10

Effect of minimal processing on the textural and structural properties of fresh‐cut pears

Robert Soliva‐Fortuny, Nuria Grigelmo‐Miguel, Isabel Hernando et al. · Journal of the Science of Food and Agriculture · 2002 · 81 citations

Agriculture, Food Science, Horticultural Sciences +17

Changes in proteins during Teruel dry-cured ham processing

Virginia Larrea, Isabel Hernando, Amparo Quiles et al. · Meat Science · 2006 · 72 citations

Agriculture, Biochemistry, Food Science +12