Schmiele M.
39
Coauthors
8
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2012 | 2 |
| 2014 | 1 |
| 2019 | 1 |
| 2022 | 4 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 5 |
| Ciencia agraria | 4 |
| Ciencias Agrícolas | 1 |
| Bioquímica | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 7 |
| Alimentación y bebidas | 2 |
| Ecología | 1 |
| Ingeniería química | 1 |
| Bioquímica | 1 |
| Tecnología de las bebidas | 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 |
|---|---|
| Gabriela Vernaza | 6 |
| Paucar-Menacho L.M. | 4 |
| Chang Y.K. | 3 |
| Peñas E. | 2 |
| Lavado-Cruz A.A. | 2 |
| Cristina Martínez-Villaluenga | 2 |
| Juana Frias | 2 |
| Castillo-Martínez W.E. | 2 |
| Simpalo-Lopez W.D. | 2 |
| Verona-Ruiz A.L. | 2 |
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Publicaciones del autor
High protein, gluten-free cookies made with rice, beans and avocado
ArticleAbstract: Cookies are versatile foods that can supply specific needs and can be used as food vehicles to increPalabras claves:Avocado, Biscuits, central composite design, Gluten-free cookies, Protein, Response Surface Methodology, RiceAutores:Gabriela Vernaza, José Bolaños, Schmiele M.Fuentes:scopusEffect of Cooking Time of Pumpkin (Cucurbita maxima) and the addition of Glucose Oxidase on the Increase of Resistant Starch in Loaf Bread
ArticleAbstract: Bread was made with wheat flour substitution for pumpkin flour (13%), following a central rotationalPalabras claves:Cooking time, Cucurbita maxima, Glucose oxidase, Pumpkin, resistant starchAutores:Bárbara L. Tasiguano, Camila Villarreal, Gabriela Vernaza, Schmiele M.Fuentes:scopusBrazilian soybean products: Functional properties and bioactive compounds
ArticleAbstract: Brazil is the second largest soybean producer in the world, representing 25% of the total world prodPalabras claves:Autores:Chang Y.K., Gabriela Vernaza, Paucar-Menacho L.M., Schmiele M., Steel C.J.Fuentes:scopusSoybean: Bioactive compounds improved by germination, fermentation and enzymatic hydrolysis
Book PartAbstract: The growing of soybean as a crop began by the year 2800 BC, but in recent years has been gaining attPalabras claves:Autores:Chang Y.K., da Silva L.H., Gabriela Vernaza, Paucar-Menacho L.M., Schmiele M.Fuentes:scopusStudy of Lupinus mutabilis sweet flour incorporation on the rheological, physical, chemical, and sensory properties of wheat bread
ArticleAbstract: Changes in nutritional and quality characteristics of bread with lupin flour (LF; 0%–20% w/w), yeastPalabras claves:Autores:Bonilla S., Calderón A., Danny Navarrete, Gabriela Vernaza, Schmiele M.Fuentes:scopus