Bárcenas M.E.
14
Coauthors
8
Documentos
Volumen de publicaciones por año
Cargando gráfico
| Año de publicación | Num. Publicaciones |
|---|---|
| 2003 | 2 |
| 2004 | 1 |
| 2005 | 1 |
| 2006 | 1 |
| 2007 | 1 |
| 2009 | 1 |
| 2010 | 1 |
Publicaciones por áreas de conocimiento
Cargando gráfico
| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 7 |
| Ciencia agraria | 1 |
Publicaciones por áreas temáticas
Cargando gráfico
| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 8 |
| Alimentación y bebidas | 2 |
| Tecnología de las bebidas | 1 |
| Poesía lírica griega clásica | 1 |
| Bioquímica | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 8 |
| Google Scholar | 0 |
| RRAAE | 0 |
Cargando gráfico
Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 8 |
| Haros M. | 2 |
| Benedito C. | 2 |
| Altamirano-Fortoul R. | 1 |
| O-Keller J.D.l. | 1 |
Cargando gráfico
Top Keywords
Cargando gráfico
Publicaciones del autor
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
ArticleAbstract: The effect of hydroxypropylmethylcellulose (HPMC) addition on a basic bread formulation is describedPalabras claves:Bread quality, HPMC, Hydrocolloid, Microstructure, Sensory analysis, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes:scopusEffect of frozen storage time on the bread crumb and aging of par-baked bread
ArticleAbstract: The effect of frozen storage time of par-baked bread on the bread crumb and staling of bread obtainePalabras claves:Amylopectin retrogradation, dsc, Frozen storage, Microstructure, Par-baked bread, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes:scopusDifferent approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition
ArticleAbstract: Partially baked bread is a product with short shelf life that requires sub-zero temperatures for extPalabras claves:Amylopectin retrogradation, hardness, HPMC, Low temperatures storage, Partially baked bread, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes:scopusAn approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread
ArticleAbstract: The usefulness of different bread improvers (α-amylase, sourdough, κ-carrageenan, hydroxypropylmethyPalabras claves:amylopectin, Bread improvers, Differential scanning calorimetry, freezing, Part-bakingAutores:Bárcenas M.E., Cristina M. Rosell, Haros M.Fuentes:scopusEffect of high pressure processing on wheat dough and bread characteristics
ArticleAbstract: Microbial, physical and structural changes in high pressured wheat dough were studied as a functionPalabras claves:bread, Dough texture, High pressure processing, Microbiology, Wheat doughAutores:Altamirano-Fortoul R., Bárcenas M.E., Cristina M. RosellFuentes:scopus