María Romero-Peña
ESPOL
24
Coauthors
5
Documentos
2
H-index Scopus
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2021 | 1 |
| 2022 | 2 |
| 2023 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Microbiología | 4 |
| Bioquímica | 2 |
| Biomateriales | 1 |
| Ciencia de los alimentos | 1 |
| Ingeniería química | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 3 |
| Ingeniería química | 2 |
| Caza, pesca y conservación | 1 |
| Fisiología y materias afines | 1 |
| Economía de la tierra y la energía | 1 |
| Salud y seguridad personal | 1 |
| Química física | 1 |
| Tecnología de otros productos orgánicos | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 5 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Jonathan Ricardo Coronel Leon | 2 |
| Mirian Villavicencio Vásquez | 2 |
| Ghosh S. | 2 |
| Cruz Mendoza I. | 1 |
| Diana Coello Montoya | 1 |
| Paola Aguayo | 1 |
| Luis Plaza | 1 |
| Marqués A.M. | 1 |
| Patricio J. Cáceres | 1 |
| Génesis Calderón | 1 |
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Top Keywords
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Publicaciones del autor
Effect of water content and pectin on the viscoelastic improvement of water-in-canola oil emulsions
ArticleAbstract: This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oilPalabras claves:Droplet aggregation, Droplet packing, Freeze/thaw stability, Gelation, glycerol monooleate, Hydrogenated soybean oil, Low-fat table spreads, Water-in-oil emulsionAutores:Ghosh S., María Romero-PeñaFuentes:scopusStabilization of liquid water-in-oil emulsions by modifying the interfacial interaction of glycerol monooleate with aqueous phase ingbkp_redients
ArticleAbstract: Glycerol monooleate (GMO)-stabilized liquid water-in-vegetable oil emulsions are difficult to stabilPalabras claves:emulsifier binding, glycerol monooleate, hydrogen bond-forming agents, low methoxy pectin, Water-in-oil emulsionAutores:Ghosh S., María Romero-PeñaFuentes:scopusCollagen, protein hydrolysates and chitin from by-products of fish and shellfish: An overview
ReviewAbstract: Waste processing from fish and seafood manufacturers represents a sustainable option to prevent enviPalabras claves:chitin, collagen, Protein hydrolysates, Seafood byproductsAutores:Cindy Espinales, Génesis Calderón, Katiuska Vergara, María Romero-Peña, Patricio J. Cáceres, Priscila CastilloFuentes:scopusBiosurfactant from Bacillus subtilis DS03: Properties and Application in Cleaning Out Place System in a Pilot Sausages Processing
ArticleAbstract: Biosurfactants (BS) are amphiphilic molecules that align at the interface reducing the surface tensiPalabras claves:Antibiofilm, cleaning, crude extract biosurfactant, disinfectionAutores:Cruz Mendoza I., Diana Coello Montoya, Jonathan Ricardo Coronel Leon, Luis Plaza, María Romero-Peña, Marqués A.M., Mirian Villavicencio Vásquez, Paola AguayoFuentes:scopusConventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables
ReviewAbstract: Pandemic COVID-19 warned the importance of preparing the immune system to prevent diseases. ThereforPalabras claves:biofilm, Disinfection methods, fruits, microbial contamination, vegetablesAutores:Esther Ortiz Luna, Galo Chuchuca Moran, Iana Cruz Mendoza, Jonathan Ricardo Coronel Leon, Luis Galarza Romero, María Dreher Pozo, María Romero-Peña, Mirian Villavicencio Vásquez, Montoya D.C., Rómulo Salazar, Ximena V. YepezFuentes:scopus