Barro F.
22
Coauthors
5
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2010 | 1 |
| 2012 | 1 |
| 2014 | 3 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Fitopatología | 2 |
| Ciencia agraria | 1 |
| Nutrición | 1 |
| Planta | 1 |
| Expresión génica | 1 |
| Biotecnología | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 2 |
| Bioquímica | 2 |
| Alimentación y bebidas | 2 |
| Química analítica | 1 |
| Cultivos de campo y plantaciones | 1 |
| Ingeniería química | 1 |
| Salud y seguridad personal | 1 |
| Eudicotas y Ceratofilales | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 5 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 5 |
| Pistón F. | 4 |
| Gil-Humanes J. | 3 |
| Sousa C. | 2 |
| Mena M. | 1 |
| Shewry P.R. | 1 |
| Martin A. | 1 |
| Leon E. | 1 |
| Aouni R. | 1 |
| Real A. | 1 |
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Publicaciones del autor
Cereals for developing gluten-free products and analytical tools for gluten detection
ReviewAbstract: Recently, gluten free foods have attracted much research interest motivated by the increasing marketPalabras claves:Analytical tools, Breeding, Gluten free cereals, ProlaminsAutores:Barro F., Cristina M. Rosell, Mena M., Sousa C.Fuentes:scopusSignificant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat
ArticleAbstract: The contribution of gliadins to the baking performance of wheat has been widely discussed. In the prPalabras claves:Bread-making quality, Dough quality, Gluten proteins, MIXOLAB, RNAi, Wheat gliadinsAutores:Barro F., Cristina M. Rosell, Gil-Humanes J., Pistón F.Fuentes:scopusThe shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing
ArticleAbstract: Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins aPalabras claves:Autores:Barro F., Cristina M. Rosell, Gil-Humanes J., Pistón F.Fuentes:scopusPasting properties of transgenic lines of a commercial bread wheat expressing combinations of HMW glutenin subunit genes
ArticleAbstract: Seven transgenic lines of a commercial wheat (Triticum aestivum L.) cultivar expressing transgenic sPalabras claves:Breeding, Cereal, GM, HMW-GS, Pasting, WheatAutores:Aouni R., Barro F., Cristina M. Rosell, Leon E., Martin A., Pistón F., Shewry P.R.Fuentes:scopusReduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologies
ArticleAbstract: Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associatePalabras claves:Autores:Altamirano-Fortoul R., Barro F., Comino I., Cristina M. Rosell, Gil-Humanes J., Pistón F., Real A., Sousa C.Fuentes:scopus