Molina E.
41
Coauthors
11
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 1996 | 1 |
| 1998 | 1 |
| 2000 | 1 |
| 2002 | 1 |
| 2003 | 1 |
| 2004 | 1 |
| 2007 | 1 |
| 2008 | 1 |
| 2009 | 1 |
| 2011 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 12 |
| Ciencia de los alimentos | 3 |
| Ciencia de materiales | 1 |
| Nutrición | 1 |
| Investigación de mercado | 1 |
| Espectrometría de masas | 1 |
| Proteína | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 8 |
| Microorganismos, hongos y algas | 4 |
| Bioquímica | 3 |
| Química analítica | 1 |
| Procesado de productos lácteos y afines | 1 |
| Fisiología humana | 1 |
| Electricidad y electrónica | 1 |
| Enfermedades | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 11 |
| Google Scholar | 1 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Lourdes Amigo | 10 |
| Ramos M. | 7 |
| Taborda G. | 3 |
| Martínez-Castro I. | 2 |
| Recio I. | 2 |
| Gómez-Ruiz J.A. | 2 |
| de Frutos M. | 1 |
| García-Risco M. | 1 |
| Martín-Álvarez P.J. | 1 |
| Del Mar Contreras M. | 1 |
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Publicaciones del autor
Characterisation of the casein fraction of Ibérico cheese by electrophoretic techniques
ArticleAbstract: The physicochemical characteristics of Ibérico cheese, a semi-hard Spanish variety manufactured fromPalabras claves:capillary electrophoresis, Cheese caseins, Ibérico cheese, Two-dimensional electrophoresisAutores:Lourdes Amigo, Molina E., Ramos M.Fuentes:scopusDetection of bovine milk proteins in soymilk by Western blotting
ArticleAbstract: A Western blotting method for the detection of whey milk proteins in commercial soymilks was appliedPalabras claves:Autores:Lourdes Amigo, Molina E., Ramos M.Fuentes:scopusApplicability of capillary electrophoresis to the study of bovine β-lactoglobulin polymorphism
ArticleAbstract: Capillary electrophoresis performed on uncoated capillaries is used to quantitate major whey proteinPalabras claves:Autores:de Frutos M., Lourdes Amigo, Molina E.Fuentes:scopusSensory Profiling of Market Milks
Book PartAbstract:Palabras claves:Correct sensory evaluation of milk sample, Liquid milk product and milk beverage types, Microbial flavour defects of dairy products - caused by bacteria, yeasts or moulds, Milk flavour criticisms and suggested flavour scores for milk, New processing techniques and packaging materials and minimising undesirable off-flavours, Off-flavour attributes characterised in milk - sensory scheme of American Dairy Science Association (ADSA), Sanitation - key factor in microbial flavour prevention, Sensory attributes of flavour defects, Sensory profiling of market milks, Soymilk consumption growing in popularityAutores:Lourdes Amigo, Molina E., Quirós A.Fuentes:scopusComposition of the water-soluble fraction of different cheeses
ArticleAbstract: Volatile and nonvolatile compounds present in the water-soluble fraction (WSF) and water-soluble fraPalabras claves:Spanish cheeses, Volatile compounds, Water-soluble nitrogenAutores:Lourdes Amigo, Martínez-Castro I., Molina E., Ramos M., Taborda G.Fuentes:scopus