Garzón R.
101
Coauthors
34
Documentos
Volumen de publicaciones por año
| Año de publicación | Num. Publicaciones |
|---|---|
| 2013 | 2 |
| 2015 | 1 |
| 2016 | 1 |
| 2017 | 3 |
| 2018 | 6 |
| 2019 | 4 |
| 2020 | 2 |
| 2021 | 6 |
| 2022 | 6 |
| 2023 | 3 |
Publicaciones por áreas de conocimiento
| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 13 |
| Bioquímica | 10 |
| Ciencia agraria | 6 |
| Microbiología | 5 |
| Ciencia de materiales | 3 |
| Simulación por computadora | 1 |
| Visión por computadora | 1 |
| Ingeniería de manufactura | 1 |
| Agronomía | 1 |
| Polímero | 1 |
Publicaciones por áreas temáticas
| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 26 |
| Alimentación y bebidas | 17 |
| Bioquímica | 7 |
| Microorganismos, hongos y algas | 3 |
| Química analítica | 2 |
| Cultivos de campo y plantaciones | 2 |
| Tecnología de las bebidas | 2 |
| Ciencias de la computación | 1 |
| Estados Unidos | 1 |
| Técnicas, equipos y materiales | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 34 |
| Google Scholar | 0 |
| RRAAE | 0 |
Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 34 |
| Santamaría M. | 6 |
| Moreira R. | 4 |
| Serna-Saldivar S.O. | 4 |
| Malvar R.A. | 3 |
| Revilla P. | 3 |
| Montes L. | 3 |
| Espinosa-Ramírez J. | 3 |
| Martínez A. | 2 |
| Rodrigo D. | 2 |
Top Keywords
Publicaciones del autor
Chemical Composition of Bakery Products
Book PartAbstract: Cereals have always occupied a preferential place in the food pyramid that gathers dietary guidelinePalabras claves:Autores:Cristina M. Rosell, Garzón R.Fuentes:scopusInfluence of hydrocolloids and proteins combination in gluten free bread crumbs assessed by digital image analysis
Conference ObjectAbstract: To develop a viscoelastic network in gluten free matrixes is still a challenge in food technology. DPalabras claves:Crumb, Gluten free bread, hydrocolloids, Image digital analysis, Protein, RiceAutores:Cristina M. Rosell, Garzón R.Fuentes:scopusMicrostructure and its relationship with quality of confectionary and bakery products
Book PartAbstract: Bakery and confectionary foods cover an extensive number of specialties that can differ in the raw mPalabras claves:Bakery, COLOR, Confectionary, Crumb, Crust, Gluten-free, Microstructure, textureAutores:Cristina M. Rosell, Garzón R.Fuentes:scopusRapid assessment of starch pasting using a rapid force analyzer
ArticleAbstract: Background and objectives: The falling number is a rapid method developed for assessing amylase levePalabras claves:Amylab, gel, Microstructure, rapid force analyzer, starch, textureAutores:Cristina M. Rosell, Garzón R.Fuentes:scopusChanges from dough to bread by digital image analysis
Conference ObjectAbstract: Breadmaking of gluten-free products is more complex than those of gluten-containing products and, foPalabras claves:bread, Breadmaking, Gluten-free, image analysisAutores:Cristina M. Rosell, Garzón R., Hernández A.Fuentes:scopus