Gómez M.
63
Coauthors
22
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2004 | 1 |
| 2005 | 2 |
| 2006 | 1 |
| 2007 | 4 |
| 2008 | 1 |
| 2012 | 2 |
| 2013 | 1 |
| 2014 | 4 |
| 2015 | 1 |
| 2016 | 1 |
| 2017 | 1 |
| 2019 | 2 |
| 2020 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 13 |
| Bioquímica | 11 |
| Ciencia agraria | 6 |
| Ciencia de materiales | 2 |
| Material compuesto | 1 |
| Enzima | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 16 |
| Alimentación y bebidas | 11 |
| Bioquímica | 4 |
| Tecnología de las bebidas | 2 |
| Ingeniería química | 2 |
| Microorganismos, hongos y algas | 2 |
| Técnicas, equipos y materiales | 2 |
| Química física | 1 |
| Fisiología y materias afines | 1 |
| Salud y seguridad personal | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 22 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 22 |
| Caballero. P.A. | 7 |
| Martínez M.M. | 5 |
| Román L. | 4 |
| De La Hera E. | 3 |
| Bonet A. | 3 |
| Gularte M.A. | 2 |
| Blanco C.A. | 2 |
| Ronda F. | 2 |
| Benavent-Gil Y. | 2 |
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Top Keywords
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Publicaciones del autor
Frozen dough and partially baked bread: An update
ArticleAbstract: The bakery market is growing due to the development of new technologies related in freezing. In thisPalabras claves:Breadmaking, Frozen dough, Partially baked bread, PROCESS, Quality, Raw materialsAutores:Cristina M. Rosell, Gómez M.Fuentes:scopusRice
Book PartAbstract: Rice is one of the most consumed cereals, mainly eaten as milled rice. Various value-added rice prodPalabras claves:Biscuits, bread, Cakes, Cookies, flour, processing, Quality, Rice, Rice flour specialtiesAutores:Cristina M. Rosell, Gómez M.Fuentes:scopusBread quality and dough rheology of enzyme-supplemented wheat flour
ArticleAbstract: The enzymatic treatment of wheat flours is an interesting alternative for improving their functionalPalabras claves:Bread quality, Dough rheology, Enzymes, Wheat flourAutores:Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusEffect of water content and flour particle size on gluten-free bread quality and digestibility
ArticleAbstract: The impact of dough hydration level and particle size distribution of the rice flour on the gluten fPalabras claves:gluten-free bread, Particle size, Starch digestibility, water contentAutores:Cristina M. Rosell, De La Hera E., Gómez M.Fuentes:scopusParticle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties
ArticleAbstract: Rice flour is becoming very attractive as raw material, but there is lack of information about the iPalabras claves:Particle size, Physical properties, Rice flour, Starch damage, Starch hydrolysisAutores:Cristina M. Rosell, De La Hera E., Gómez M.Fuentes:scopus