Sadowska J.
33
Coauthors
9
Documentos
Volumen de publicaciones por año
Cargando gráfico
| Año de publicación | Num. Publicaciones |
|---|---|
| 1996 | 1 |
| 1999 | 2 |
| 2002 | 1 |
| 2003 | 1 |
| 2004 | 1 |
| 2006 | 1 |
| 2007 | 1 |
| 2010 | 1 |
Publicaciones por áreas de conocimiento
Cargando gráfico
| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 6 |
| Ciencia de los alimentos | 5 |
| Fitopatología | 2 |
| Invertebrado | 1 |
| Ciencia agraria | 1 |
| Ciencias Agrícolas | 1 |
| Ciencia de materiales | 1 |
Publicaciones por áreas temáticas
Cargando gráfico
| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 6 |
| Microorganismos, hongos y algas | 3 |
| Alimentación y bebidas | 3 |
| Bioquímica | 1 |
| Temas específicos de la historia natural de las plantas | 1 |
| Tecnología de las bebidas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 9 |
| Google Scholar | 0 |
| RRAAE | 0 |
Cargando gráfico
Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Fornal J. | 5 |
| Juana Frias | 5 |
| Cristina M. Rosell | 4 |
| Błaszczak W. | 4 |
| Vidal‐Valverde C. | 3 |
| Vidai-Valverde C. | 2 |
| Aja S. | 1 |
| Krupa-Kozak U. | 1 |
| Soral-ŚMietana M. | 1 |
| Perez O.E. | 1 |
Cargando gráfico
Top Keywords
Cargando gráfico
Publicaciones del autor
Amylase activities in insect (Aelia and Eurygaster)-damaged wheat
ArticleAbstract: The extent of modification of wheat amylase activities caused by Aelia and Eurygaster attack on wheaPalabras claves:Aelia and Eurygaster, Amylases, Bug-damaged wheat, Diastatic activity, Sem, starchAutores:Aja S., Cristina M. Rosell, Sadowska J.Fuentes:scopusBean starch as ingbkp_redient for gluten-free bread
ArticleAbstract: Commercially available gluten-free breads are of low quality and have a rapid staling during storagePalabras claves:Autores:Cristina M. Rosell, Krupa-Kozak U., Sadowska J., Soral-ŚMietana M.Fuentes:scopusNatural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour
ArticleAbstract: The effects of fermentation on functional properties of lentil flour and rheological properties of dPalabras claves:Autores:Fornal J., Juana Frias, Sadowska J., Vidal‐Valverde C.Fuentes:scopusStructural changes in the wheat dough and bread with the addition of alpha-amylases
Conference ObjectAbstract: The influence of fungal and bacterial α-amylases on the texture and microstructure of dough and breaPalabras claves:Bread crumb, Dough, Microstructure, Staling, texture, α-amylaseAutores:Błaszczak W., Cristina M. Rosell, Fornal J., Sadowska J.Fuentes:scopusChanges of wheat dough and bread quality and structure as a result of germinated pea flour addition
ArticleAbstract: The effects of addition of germinated pea flour on rheological properties of wheat dough, and on thePalabras claves:bread, Dough, germination, Microstructure, peaAutores:Błaszczak W., Fornal J., Juana Frias, Sadowska J., Vidai-Valverde C.Fuentes:scopus