Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking von Martínez, Mario M., Gómez, Manuel

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Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust von Martínez, Mario M., Román, Laura, Gómez, Manuel

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Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge c... von Segundo, Cristina, Román, Laura, Gómez, Manuel, Martínez, Mario M.

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Modification of wheat flour functionality and digestibility through different extrusion conditions von Martínez, Mario M., Rosell, Cristina M., Gómez, Manuel

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Evolution of volatile compounds in gluten-free bread: From dough to crumb von Pico, Joana, Martínez, Mario M., Bernal, José, Gómez, Manuel

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Knowing Our Enemy in the Antimicrobial Resistance Era: Dissecting the Molecular Basis of Bacterial Defense Systems von Martínez, Mario, Rizzuto, Irene, Molina, Rafael

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A Deep Learning Approach for Brain Tumor Classification and Segmentation Using a Multiscale Convolutional Neural Network von Díaz-Pernas, Francisco Javier, Martínez-Zarzuela, Mario, Antón-Rodríguez, Míriam, González-Ortega, David

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Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies von Mancebo, Camino M., Rodríguez, Patricia, Martínez, Mario M., Gómez, Manuel

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Spectral Projected Gradient Methods: Review and Perspectives von Birgin, Ernesto G., Martínez, José Mario, Raydan, Marcos

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Case of the month from San Raffaele Hospital, Milan, Italy: Pushing the limits of simultaneous bilateral endoscopic surgery for renal stones von Proietti, Silvia, Basulto‐Martínez, Mario, Saitta, Giuseppe, Yeow, Yuyi, Gaboardi, Franco, Giusti, Guido

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Trichoderma Biomass as an Alternative for Removal of Congo Red and Malachite Green Industrial Dyes von Argumedo-Delira, Rosalba, Gómez-Martínez, Mario J., Uribe-Kaffure, Ramiro

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Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making von Martinez, Mario M, Diaz, Alvaro, Gomez, Manuel

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Remote ortho -C-H functionalization via medium-sized cyclopalladation von Mingo, Mario Martínez, Rodríguez, Nuria, Arrayás, Ramón Gómez, Carretero, Juan C

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Changing flour functionality through physical treatments for the production of gluten-free baking goods von Gómez, Manuel, Martínez, Mario M.

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Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study von Román, Laura, Martínez, Mario M., Gómez, Manuel

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Aptamers Against Live Targets: Is In Vivo SELEX Finally Coming to the Edge? von Sola, Mayte, Menon, Ashwathi Puravankara, Moreno, Beatriz, Meraviglia-Crivelli, Daniel, Soldevilla, Mario Martínez, Cartón-García, Fernando, Pastor, Fernando

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Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour von Martínez, Mario M, Calviño, Adelina, Rosell, Cristina M, Gómez, Manuel

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Effect of the addition of extruded wheat flours on dough rheology and bread quality von Martínez, Mario, Oliete, Bonastre, Gómez, Manuel

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Remote C(sp3)–H functionalization via catalytic cyclometallation: beyond five-membered ring metallacycle intermediates von Mario Martínez Mingo, Rodríguez, Nuria, Ramón Gómez Arrayás, Carretero, Juan C

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Multiple Halogenation of Aliphatic C−H Bonds within the Hofmann–Löffler Manifold von Del Castillo, Estefanía, Martínez, Mario D., Bosnidou, Alexandra E., Duhamel, Thomas, O'Broin, Calvin Q., Zhang, Hongwei, Escudero‐Adán, Eduardo C., Martínez‐Belmonte, Marta, Muñiz, Kilian

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