Santos E.
16
Coauthors
8
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2006 | 2 |
| 2007 | 1 |
| 2008 | 1 |
| 2009 | 2 |
| 2010 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 5 |
| Ciencia de materiales | 4 |
| Bioquímica | 2 |
| Ciencia agraria | 1 |
| Fibra | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Alimentación y bebidas | 4 |
| Tecnología alimentaria | 4 |
| Tecnología de las bebidas | 1 |
| Química y ciencias afines | 1 |
| Ingeniería química | 1 |
| Fabricación | 1 |
| Microorganismos, hongos y algas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 8 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 8 |
| Collar C. | 6 |
| Sanz Penella J.M. | 1 |
| Haros M. | 1 |
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Top Keywords
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Publicaciones del autor
Impact of fibers on physical characteristics of fresh and staled bake off bread
ArticleAbstract: The technological functionality of different fibers (high methylated ester pectin, resistant starch,Palabras claves:Breadmaking, Partially baked, Quality, StalingAutores:Cristina M. Rosell, Santos E.Fuentes:scopusAssessment of the rheological profile of fibre-enriched bread doughs by response surface methodology
ArticleAbstract: The research aims at optimising mixtures of fibres from different sources and degree of processing mPalabras claves:Dietary Fibre, Dough viscoelasticity, Wheat bread doughAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusGelatinization and retrogradation kinetics of high-fiber wheat flour blends: A Calorimetric approach
ArticleAbstract: The impact of dietary fiber (DF) mixtures on dough thermal properties needs to be investigated whenPalabras claves:Autores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusMixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
ArticleAbstract: Fibre-enriched baked goods have increasingly become a convenient carrier for dietary fibre. However,Palabras claves:Dietary Fibre, Mixing dough properties, rheology, Wheat doughAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusPhysical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab<sup>®</sup>
ArticleAbstract: Dietary fiber incorporation into bread dough systems greatly interferes with protein association andPalabras claves:Dietary Fiber, Dough, Gelling, Mixing, Mixolab ®, Overmixing, PastingAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopus