PICO CARBAJO, JOANAPICO CARBAJO, JOANA

[][com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=46976]], camposKey:0733-5210 2019-01-01 Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads92101, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=37414]], camposKey:0963-9969 2018-01-01 Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology686695, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=50522]], camposKey:1615-9306 2018-01-01 Analytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumb39023909, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7877]], camposKey:0308-8146 2017-01-01 Evolution of volatile compounds in gluten-free bread: From dough to crumb179186, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7873]], camposKey:0308-8146 2017-01-01 Impact of frozen storage time on the volatile profile of wheat bread crumb185190, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=37412]], camposKey:0882-5734 2017-01-01 Inhibition of fermentation evolution in bread doughs for aroma analyses00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=1956]], camposKey:0021-9673 2016-01-01 Analytical methods for volatile compounds in wheat bread5571, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7833]], camposKey:0308-8146 2015-01-01 Quantification of sugars in wheat flours with an HPAEC-PAD method674681, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=1950]], camposKey:0963-9969 2015-01-01 Wheat bread aroma compounds in crumb and crust: A review200215][][][][][][][][com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBeca[id=com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBecaPK[ifcactivitat=AAB, ifccomptador=61469]]][com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBeca[id=com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBecaPK[ifcactivitat=AAB, ifccomptador=61469]]][][][][][][][][][][][com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@5599f458, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@681c7c89][][][][][com.sigma.fs3.argos.domain.gpc.EstadesFora[id=com.sigma.fs3.argos.domain.commons.ArgosPK[act=ESF, cont=57528]]][com.sigma.fs3.argos.domain.gpc.EstadesFora[id=com.sigma.fs3.argos.domain.commons.ArgosPK[act=ESF, cont=57528]]][][][][com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@45f74a], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@41338c]][][][][][][][]