Publications (134) Mario Martinez Martinez publications

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2026

  1. Comprehensive study on the migration on non-intentionally added substances from food contact films of PBS, PLA, and their blends

    Food Packaging and Shelf Life, Vol. 54

  2. Harnessing apple pomace as a bioactive bread ingredient: Influence of exogenous soluble polysaccharides on water dynamics and structure-dependent polyphenol stability

    Food Hydrocolloids, Vol. 175

  3. Interactive effects of free and cell wall-bound polyphenols on starch pasting, retrogradation, gelation and digestibility

    Food Hydrocolloids, Vol. 175

  4. Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome

    Annual review of food science and technology, Vol. 17, Núm. 1, pp. 51-77

2025

  1. Comparative assessment of polyphenol bioaccessibility in cold-pressed apple fractions using static and semi-dynamic digestion models

    Food Research International, Vol. 202

  2. Deep eutectic solvent-assisted starch acetylation within stale bread particles to improve water resistance

    International Journal of Biological Macromolecules, Vol. 288

  3. Deproteinization and controlled starch prehydrolysis in intact pulse cotyledon cells regulates starch retrogradation and digestion

    Carbohydrate Polymers, Vol. 367

  4. Effect of Quinoa Protein Concentrate in Particulate and Fibrillar Forms on the Physico-Chemical Properties of Quinoa Starch Gels

    Food and Bioprocess Technology, Vol. 18, Núm. 8, pp. 7194-7209

  5. Flavor bouquet of plants: enhancing the valorization of plant food byproducts in the non-alcoholic beverage industry

    Trends in Food Science and Technology, Vol. 166

  6. Impact of citric acid-mediated starch crosslinking on the properties of films derived from stale bread particles: A comparative study of solvent casting and melt-mixing/hot pressing processing

    International Journal of Biological Macromolecules, Vol. 310

  7. Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network

    Scientific Reports, Vol. 15, Núm. 1

  8. Microwave-assisted subcritical water extraction of low methoxyl pectin from pistachio industry waste: Optimization, characterization, emulsification, and gelation mechanism

    Carbohydrate Polymers, Vol. 368

  9. Optimization of microwave-assisted hydrothermal extraction of homogalacturonan-rich, low methoxyl pectin from discarded garlic peels: Comparative macromolecular and functional analysis with conventional extraction

    Food Hydrocolloids, Vol. 166

  10. Pancreatic lipase exhibits selective esterase activity on carboxyl-linked hydroxycinnamic acid glucosides

    Food Chemistry, Vol. 488

  11. Polyphenols non-covalently bound to artificial plant cell walls are readily accessible to fecal microbiota and transiently alter fermentation activity

    Food Chemistry, Vol. 493

  12. Rat small intestine extract as a source of mammalian α- and β-glycosidases to study polyphenol bioaccessibility and deglycosylation in vitro: A case study with matrix-devoid and matrix-defined apple fractions

    Food Research International, Vol. 199

  13. Starch digestion: A comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies

    Trends in Food Science and Technology, Vol. 159

  14. Upcycling stale bread into (meso)porous materials: Xerogels and aerogels

    Food Hydrocolloids, Vol. 160

2024

  1. Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars

    LWT, Vol. 203

  2. Development of Material and Processing Parameters for AM

    Springer Tracts in Additive Manufacturing (Springer Nature), pp. 231-306