Cristina M. Rosell
0000-0001-7197-5874
ESPOL
1129
Coauthors
299
Documentos
71
H-index Scopus
Volumen de publicaciones por año
Cargando gráfico
| Año de publicación | Num. Publicaciones |
|---|---|
| 1991 | 3 |
| 1992 | 4 |
| 1993 | 5 |
| 1994 | 1 |
| 1995 | 7 |
| 1996 | 7 |
| 1998 | 4 |
| 1999 | 2 |
| 2000 | 1 |
| 2001 | 7 |
| 2002 | 5 |
| 2003 | 9 |
| 2004 | 10 |
| 2005 | 5 |
| 2006 | 9 |
| 2007 | 12 |
| 2008 | 12 |
| 2009 | 10 |
| 2010 | 9 |
| 2011 | 9 |
| 2012 | 12 |
| 2013 | 15 |
| 2014 | 12 |
| 2015 | 17 |
| 2016 | 9 |
| 2017 | 15 |
| 2018 | 11 |
| 2019 | 14 |
| 2020 | 15 |
| 2021 | 23 |
| 2022 | 20 |
| 2023 | 5 |
Publicaciones por áreas de conocimiento
Cargando gráfico
| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 140 |
| Ciencia de los alimentos | 100 |
| Ciencia agraria | 45 |
| Ciencia de materiales | 32 |
| Biotecnología | 22 |
| Microbiología | 15 |
| Ciencias Agrícolas | 13 |
| Enzima | 12 |
| Fitopatología | 8 |
| Proteína | 7 |
Publicaciones por áreas temáticas
Cargando gráfico
| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 193 |
| Alimentación y bebidas | 126 |
| Bioquímica | 53 |
| Microorganismos, hongos y algas | 33 |
| Ingeniería química | 29 |
| Tecnología de las bebidas | 29 |
| Química analítica | 19 |
| Salud y seguridad personal | 14 |
| Química orgánica | 10 |
| Fisiología humana | 10 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 299 |
| Google Scholar | 3 |
| RRAAE | 0 |
Cargando gráfico
Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Garzón R. | 34 |
| Fernandez‐Lafuente R. | 22 |
| Gómez M. | 22 |
| Guisan J.M. | 21 |
| Collar C. | 20 |
| Benavent-Gil Y. | 19 |
| Haros M. | 18 |
| Altamirano-Fortoul R. | 13 |
| Gujral H.S. | 10 |
| Moreira R. | 9 |
Cargando gráfico
Top Keywords
Cargando gráfico
Publicaciones del autor
Bread fortification
Book PartAbstract: Malnutrition, unbalanced diet, special nutrient requirement at specific life periods or some gastroiPalabras claves:bread, enrichment, Fortification, minerals, Nutrients, vitaminsAutores:Cristina M. RosellFuentes:scopusBread: Chemistry of Baking
Book PartAbstract: Numerous biochemical changes occur along breadmaking, which have direct consequences on the sensoryPalabras claves:Baking, bread, Chemistry, Denaturation, Dough, Hydrolysis, lactic acid bacteria, Mixing, Proofing, proteins, starch, YeastAutores:Cristina M. RosellFuentes:scopusBreadmaking technology meeting consumer drivers for healthy breads
Conference ObjectAbstract: Consumer trends drive the food systems trends including retail food marketplace, food processing/manPalabras claves:Bread formulations, Breadmaking technologies, QualityAutores:Cristina M. RosellFuentes:scopusFortification of Grain-Based Foods
Book PartAbstract: Fortification is a way of providing different nutrients using staple foods as agents, with the aim oPalabras claves:biofortification, cereals, enrichment, Fortification, minerals, regulations, vitaminsAutores:Cristina M. RosellFuentes:scopusGluten-Free Cereals and Flours and the Mixolab
Book PartAbstract:Palabras claves:Autores:Cristina M. RosellFuentes:scopus