Aleixandre A.
20
Coauthors
7
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2019 | 1 |
| 2021 | 2 |
| 2022 | 4 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 7 |
| Ciencia de los alimentos | 2 |
| Ingeniería química | 1 |
| Biotecnología | 1 |
| Material compuesto | 1 |
| Cognición | 1 |
| Nutrición | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 5 |
| Fisiología humana | 2 |
| Alimentación y bebidas | 2 |
| Microorganismos, hongos y algas | 2 |
| Bioquímica | 2 |
| Sistemas fisiológicos específicos de los animales | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 7 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 7 |
| Benavent-Gil Y. | 3 |
| Moreira R. | 3 |
| Sineiro J. | 3 |
| Gisbert M. | 2 |
| Velickova E. | 1 |
| Gil J.V. | 1 |
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Top Keywords
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Publicaciones del autor
Starch gels enriched with phenolics: Effects on paste properties, structure and digestibility
ArticleAbstract: Phenolic compounds affect starch-based gels features and their further hydrolysis with starch digestPalabras claves:Corn starch gel, Microstructure, Ph, Rapid visco-analyzer, textureAutores:Aleixandre A., Cristina M. RosellFuentes:scopusEffect of bread structure and in vitro oral processing methods in bolus disintegration and glycemic index
ArticleAbstract: The growing interest in controlling the glycemic index of starchy-rich food has encouraged researchPalabras claves:Bolus particle size, bread, glycemic index, Matrix structure, Oral digestionAutores:Aleixandre A., Benavent-Gil Y., Cristina M. RosellFuentes:scopusIn vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
ArticleAbstract: Starch performance along digestion is becoming of utmost importance owing to the extensive presencePalabras claves:cereals, First-order kinetics, in vitro digestion, pulses, Starch gel, TubersAutores:Aleixandre A., Benavent-Gil Y., Cristina M. Rosell, Moreira R.Fuentes:scopusMastication of crisp bread: Role of bread texture and structure on texture perception
ArticleAbstract: Texture and structure of breads have been related to oral processing (FOP) performance and sensory pPalabras claves:Bolus properties, bread, FOP, mastication, SENSORY PERCEPTION, textureAutores:Aleixandre A., Benavent-Gil Y., Cristina M. Rosell, Velickova E.Fuentes:scopusUnderstanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions
ArticleAbstract: Phenolic acids are involved in modulating the activity of starch digestive enzymes but remains unclePalabras claves:digestive enzymes, gelatinization, In vitro reaction, Maltose, starchAutores:Aleixandre A., Cristina M. Rosell, Gil J.V., Sineiro J.Fuentes:scopus