Sotomayor C.
24
Coauthors
5
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 1997 | 1 |
| 1998 | 1 |
| 1999 | 1 |
| 2000 | 1 |
| 2002 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia agraria | 3 |
| Ciencia de los alimentos | 2 |
| Fitopatología | 1 |
| Ciencias Agrícolas | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 5 |
| Bioquímica | 2 |
| Alimentación y bebidas | 2 |
| Microorganismos, hongos y algas | 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 |
|---|---|
| Juana Frias | 5 |
| Vidal‐Valverde C. | 5 |
| Urbano G. | 4 |
| Diaz-Pollan C. | 2 |
| Hedley C.L. | 2 |
| Fornal J. | 1 |
| Sadowska J. | 1 |
| Fernandez M. | 1 |
| Prodanov M. | 1 |
| Sierra I. | 1 |
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Top Keywords
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Publicaciones del autor
Influence of processing on available carbohydrate content and antinutritional factors of chickpeas
ArticleAbstract: The effect of chickpea processing (soaking, soaking plus cooking and dry heating) on the content ofPalabras claves:Carbohydrates, chickpeas, starch, Trypsin inhibitor activity, α-GalactosidesAutores:Diaz-Pollan C., Juana Frias, Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusProcessing peas for producing macaroni
ArticleAbstract: Pea flour from green and yellow mature pea seeds (Pisum sativum) was processed by adding emulsifiersPalabras claves:Emulsifiers, Green pea seeds, Macaroni, Pea processing, Yellow pea seedsAutores:Hedley C.L., Juana Frias, Kovács E., Sotomayor C., Vidal‐Valverde C.Fuentes:scopusNutrients and antinutritional factors in faba beans as affected by processing
ArticleAbstract: The influence on the nutrients content (soluble sugars, starch, dietary fibre and calcium) and antinPalabras claves:Antinutritional factors, Faba beans, germination, Nutrients, soakingAutores:Diaz-Pollan C., Fernandez M., Juana Frias, Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusLentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation
ArticleAbstract: Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) were allowed to ferment naturally atPalabras claves:Autores:Fornal J., Juana Frias, Sadowska J., Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusNutritional evaluation of lentil flours obtained after short-time soaking processes
ArticleAbstract: Twenty-four short-time soaking (STS) processes were carried out to study the influence of some experPalabras claves:Available niacin, Available soluble sugars, lentils, soaking, starch, Trypsin inhibitor activity, Vitamin B 1, Vitamin B 2, α-GalactosidesAutores:Hedley C.L., Juana Frias, Prodanov M., Sierra I., Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopus