Pérez G.T.
14
Coauthors
5
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2004 | 1 |
| 2005 | 1 |
| 2006 | 1 |
| 2007 | 1 |
| 2008 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 4 |
| Ciencia de los alimentos | 2 |
| Proteína | 2 |
| Ciencia de materiales | 1 |
| Fitopatología | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 2 |
| Bioquímica | 2 |
| Microorganismos, hongos y algas | 2 |
| Tecnología de las bebidas | 1 |
| Alimentación y bebidas | 1 |
| Fisiología humana | 1 |
| Ganadería | 1 |
| Cultivos de campo y plantaciones | 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 |
|---|---|
| Cristina M. Rosell | 5 |
| Ribotta P.D. | 2 |
| León A.E. | 2 |
| Marco C. | 2 |
| Barrera G.N. | 1 |
| Bonet A. | 1 |
| Aja S. | 1 |
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Publicaciones del autor
Wheat damage by Aelia spp. and Erygaster spp.: Effects on gluten and water-soluble compounds released by gluten hydrolysis
ArticleAbstract: Wheat damage by heteropterous insects produces gluten hydrolysis giving different degradation producPalabras claves:Bug damaged wheat, Gluten, Gluten index, SDS-PAGE, Size-exclusion high performance liquid chromatography, Water-soluble proteinsAutores:Aja S., Cristina M. Rosell, Pérez G.T.Fuentes:scopusRelationship between gluten degradation by Aelia spp and Eurygaster spp and protein structure
ArticleAbstract: Gluten from wheat damaged by heteropterous insects loses its functionality after a short period of rPalabras claves:Gluten, HPCE, Protein, thermal properties, Wheat damageAutores:Bonet A., Cristina M. Rosell, Pérez G.T.Fuentes:scopusEffect of microbial transglutaminase on the protein fractions of rice, pea and their blends
ArticleAbstract: BACKGROUND: Transglutaminase (TG) is a transferase that has been used for crosslinking proteins. InPalabras claves:Electrophoresis, pea, proteins, Rice, TransglutaminaseAutores:Cristina M. Rosell, Marco C., Pérez G.T., Ribotta P.D.Fuentes:scopusEffect of transglutaminase on protein electrophoretic pattern of rice, soybean, and rice-soybean blends
ArticleAbstract: The interactions taking place in composite dough containing rice flour and soybean proteins (5% w/w)Palabras claves:Autores:Cristina M. Rosell, León A.E., Marco C., Pérez G.T.Fuentes:scopusEffect of damaged starch levels on flour-thermal behaviour and bread staling
ArticleAbstract: The effect of the amount of damaged starch in two different flours (wheat and triticale) on the breaPalabras claves:Bread staling, damaged starch, Pasting properties, thermal behaviourAutores:Barrera G.N., Cristina M. Rosell, León A.E., Pérez G.T., Ribotta P.D.Fuentes:scopus