Benedito C.
16
Coauthors
7
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2001 | 2 |
| 2002 | 2 |
| 2003 | 1 |
| 2004 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 4 |
| Bioquímica | 2 |
| Biotecnología | 1 |
| Ciencia agraria | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 6 |
| Alimentación y bebidas | 1 |
| Tecnología de las bebidas | 1 |
| Microorganismos, hongos y algas | 1 |
| Bioquímica | 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 |
| Haros M. | 5 |
| Bárcenas M.E. | 2 |
| Guarda A. | 1 |
| Galotto M.J. | 1 |
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Top Keywords
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Publicaciones del autor
Fungal phytase as a potential breadmaking additive
ArticleAbstract: Phytase is a natural occurring enzyme in cereal flours and derived products that catalyzes the hydroPalabras claves:Bread quality, Breadmaking, phytase, PhytateAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusEffect of different carbohydrases on fresh bread texture and bread staling
ArticleAbstract: The effect of cellulase, xylanase and P-glucanase on the properties of wheat bread and its staling dPalabras claves:Anti-staling, Avrami, Bread quality, Breadmaking, Carbohydrases, Enzyme, WheatAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusImprovement of flour quality through carbohydrases treatment during wheat tempering
ArticleAbstract: Wheat flour is obtained by the milling process, which includes several steps such as cleaning, tempePalabras claves:Bread-making, Carbohydrases, Dough, Enzymes, Fresh bread, Quality, Tempering, WheatAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusUse of fungal phytase to improve breadmaking performance of whole wheat bread
ArticleAbstract: The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by addinPalabras claves:Breadmaking, phytase, Phytate, Whole bread quality, Whole wheat bread, α-amylaseAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusUse of hydrocolloids as bread improvers in interrupted baking process with frozen storage
ArticleAbstract: Hydrocolloids are widely used in the food industry due to their capacity to control both the rheologPalabras claves:bread, Frozen, HPMC, Part-baking, Staling, κ-CarrageenanAutores:Bárcenas M.E., Benedito C., Cristina M. RosellFuentes:scopus