| Understanding whole‐wheat flour and its effect in breads: A review M Gómez, LC Gutkoski, Á Bravo‐Núñez Comprehensive Reviews in Food Science and Food Safety 19 (6), 3241-3265, 2020 | 144 | 2020 |
| Arabinoxylans as Functional Food Ingredients: A Review EKA E. Zannini, Á.Bravo-Núñez, A.W. Sahin Foods 11 (7), 2022 | 91 | 2022 |
| Evaluation of starch–protein interactions as a function of pH Á Bravo-Núñez, R Garzón, CM Rosell, M Gómez Foods 8 (5), 155, 2019 | 74 | 2019 |
| Influence of protein source on the characteristics of gluten-free layer cakes M Sahagún, Á Bravo-Núñez, G Báscones, M Gómez Lwt 94, 50-56, 2018 | 67 | 2018 |
| Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies C Paesani, Á Bravo-Núñez, M Gómez LWT 132, 109931, 2020 | 45 | 2020 |
| Enrichment of cakes and cookies with pulse flours. A review Á Bravo-Núñez, M Gómez Food Reviews International, 1-19, 2021 | 41 | 2021 |
| Physicochemical properties of native and extruded maize flours in the presence of animal proteins Á Bravo-Núñez, M Gómez Journal of Food Engineering, 2018 | 29 | 2018 |
| Assessing the importance of protein interactions and hydration level on protein-enriched gluten-free breads: a novel approach Á Bravo-Núñez, M Sahagún, M Gómez Food and bioprocess technology 12, 820-828, 2019 | 28 | 2019 |
| Physically and chemically modified starches as texturisers of low-fat milk gels Á Bravo-Núñez, V Pando, M Gómez International Dairy Journal 92, 21-27, 2019 | 25 | 2019 |
| Optimisation of protein-enriched gluten-free layer cakes using a mixture design Á Bravo-Núñez, M Sahagún, A Bravo-Núñez, M Gómez International Journal of Food Science and Technology 55 (5), 2171-2178, 2020 | 24 | 2020 |
| Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes C Paesani, Á Bravo-Núñez, M Gómez LWT 135, 109959, 2021 | 22 | 2021 |
| Emulsification properties of garlic aqueous extract Á Bravo-Núñez, M Golding, TK McGhie, M Gómez, L Matía-Merino Food Hydrocolloids 93, 111-119, 2019 | 14 | 2019 |
| Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics Á Bravo-Nuñez, M Sahagún, P Martínez, M Gómez International Journal of Food Science and Technology 53 (6), 1452-1458, 2018 | 14 | 2018 |
| Arabinoxylans as Functional Food Ingredients: A Review. Foods, 11: 1026 E Zannini, Á Bravo Núñez, AW Sahin, EK Arendt | 5 | 2022 |
| Assessing the influence of vegetal protein source on the physicochemical properties of maize flour Á Bravo-Núñez, M Gómez Journal of Food Measurement and Characterization, 2019 | 3 | 2019 |
| Evaluating the roles of food matrix, lipid micronutrients and bioactives in controlling postprandial hypertriglyceridaemia and inflammation Á Bravo-Núñez, R Valéro, E Reboul Nutrition Research Reviews, 1-14, 2024 | 2 | 2024 |
| Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility K Alvarado-Ramos, Á Bravo-Nunez, C Halimi, M Maillot, C Icard-Vernière, ... Scientific Reports 14 (1), 11908, 2024 | 2 | 2024 |
| Overweight leads to an increase in vitamin E absorption and status in mice K Alvarado‐Ramos, Á Bravo‐Núñez, D Vairo, C Sabran, JF Landrier, ... Molecular Nutrition & Food Research 68 (23), 2400509, 2024 | 1 | 2024 |
| Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion Á Bravo-Núñez, L Salvia-Trujillo, C Halimi, O Martín-Belloso, E Reboul Food Chemistry 455, 139820, 2024 | 1 | 2024 |
| Development of an in vitro triculture model of intestine inflammation to assess the immunomodulatory properties of cassava and roselle, two African green leafy vegetables N Fioroni, MDCP de León, N Leconte, C Mouquet-Rivier, C Guzman, ... NFS Journal 38, 100213, 2025 | | 2025 |
Manuel Gómez (ORCID:0000-0003-26...Universidad de Valladolid確認したメール アドレス: iaf.uva.es