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GOMEZ PALLARES, MANUEL

CATEDRATICOS DE UNIVERSIDAD
Ingeniería Agrícola y Forestal
Tecnología de la Industria Alimentaria: Cereales y Derivados
 
mgpallares@uva.es

Índice H en Scopus: 46
 

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Fiber Improve the Quality of Gluten-Free Breads?00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75168]], camposKey:0023-6438 2023-01-01 Microbial characterization of discarded breads00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75562]], camposKey:0023-6438 2023-01-01 Redistribution of surplus bread particles into the food supply chain00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75169]], camposKey:0950-5423 2022-08-01 Effects of adding chickpea and chestnut flours to layer cakes48404846, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75170]], camposKey:0950-5423 2022-08-01 Effects of particle size in wasted bread flour properties47824791, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75564]], camposKey:2304-8158 2022-06-01 Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75563]], camposKey:2304-8158 2022-06-01 Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High¿Glucose Slurry from Bread Waste00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75565]], camposKey:2304-8158 2022-05-01 Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=65902]], camposKey:0950-5423 2022-02-04 Non-traditional ingredients and processes for the development of grain-based foods00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=65903]], camposKey:0950-5423 2022-01-01 Wasted bread flour as a novel ingredient in cake making00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=66372]], camposKey:1082-0132 2021-12-01 Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies693701, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=66373]], camposKey:0022-1155 2021-10-01 Micronized whole wheat flour and xylanase application: dough properties and bread quality39023912, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=66374]], camposKey:0023-6438 2021-09-01 Can cassava improve the quality of 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Artículos de revista (196)


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Libros (1)

Nuevas tecnologías para el control de proceso y de producto en la industria alimentaria. Secretariado de Publicaciones e Intercambio Editorial 2004.
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Capítulos de libros (12)

Gomez M.; Roman L. Role of different polymers on the development of gluten-free baked goods . En: -. Polymers for Food Applications. -; 2018. p. 693-724.

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Proyectos (16)

DESENMARAÑANDO LOS MECANISMOS RESPONSABLES DE LAS INTERACCIONES PROTEÍNA VEGETAL-ALMIDÓN DURANTE CONDICIONES RELEVANTES DE PROCESADO ALIMENTARIO. Equipo Investigadores: ROMAN RIVAS, LAURA (IP); GOMEZ PALLARES, MANUEL. Equipo de Trabajo: MARTINEZ MARTINEZ, MARIO; FRANCO MARCOS, MARÍA; CORREDIG -, MILENA. PID2022-139425OA-I00. Entidades Participantes: UNIVERSIDAD DE VALLADOLID (UVa). Entidades Financiadoras: AGENCIA ESTATAL DE INVESTIGACIÓN, FONDOS FEDER, 10.13039/501100011033, UNION EUROPEA, MICINN. MINISTERIO DE CIENCIA E INNOVACIÓN . 01/09/2023-31/08/2027

FEDERUnión EuropeaMnisterio de Ciencia e InnovaciónAEI
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Convenios/Contratos OTC (71)

Asesoramiento en el desarrollo de productos sin gluten.. Equipo Investigadores: GOMEZ PALLARES, MANUEL (IP). Entidades Participantes: FUNDACION GENERAL DE LA UNIVERSIDAD DE VALLADOLID.. 08/04/2024

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Otras ayudas y becas (9)

CONTRATO POP-UVA 2016 DE ÁNGELA BRAVO NUÑEZ: MEJORAR MATRICES A BASE DE CEREALES (PRINCIPALMENTE GALLETAS, PANES Y BIZCOCHOS), PUBLICAR EN REVISTAS DE ALTO IMPACTO, DAR DIFUSIÓN A LOS RESULTADOS EN CONGRESOS/CONFERENCIAS, DIVULGACIÓN DE LOS RESULTADOS.. GOMEZ PALLARES, MANUEL (Director). BRAVO NUÑEZ, ANGELA (Beneficiario). 19/12/2019 - 13/10/2020. 23.771,50 EUR.

Banco SantanderUniversidad de Valladolid
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OTROS

Tesis doctorales (10)

GUERRA DE OLIVEIRA, PRISCILA Reutilización para alimentación humana de los desechos de pan en industria y distribución. Universidad de Valladolid; 2023

 
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Congresos (4)

ASISTENCIA AL VIII CONGRESO INTERNACIONAL DE CIENCIA Y TECNOLOGIA DE ALIMENTOS, CORDOBA ( ARGENTINA ) 04/10/2022 -
(Conferencia invitada). GOMEZ PALLARES, MANUEL. ASISTENCIA AL VIII CONGRESO INTERNACIONAL DE CIENCIA Y TECNOLOGIA DE ALIMENTOS
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Patentes (5)

Manuel Gómez Pallarés. Dispositivo y Procedimiento para medir la mojabilidad de productos alimentarios. P-201301176/PCT/ES2014/070894. 2013
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Estancias de investigación (2)

ESTANCIA DE INVESTIGACION EN LA UNIIVERSIDAD NACIONAL DE CORDOBA. 13/09/2023 - 08/12/2023
     UNIVERSIDAD NACIONAL DE CORDOBA. ( ARGENTINA )


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El poster como herramienta divulgativa del conocimiento generado en la Universidad de Valladolid - PID2018/64. Universidad de Valladolid. 01/09/2018.
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