Gularte M.A.
13
Coauthors
5
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2011 | 2 |
| 2012 | 2 |
| 2013 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 3 |
| Bioquímica | 3 |
| Material compuesto | 1 |
| Ciencia agraria | 1 |
| Ciencia de materiales | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Alimentación y bebidas | 4 |
| Tecnología alimentaria | 4 |
| Tecnología de las bebidas | 1 |
| Salud y seguridad personal | 1 |
| Química analítica | 1 |
| Ingeniería química | 1 |
| Bioquímica | 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 | 4 |
| Gómez M. | 2 |
| Gabriela Vernaza | 1 |
| Chang Y.K. | 1 |
| De La Hera E. | 1 |
| da Rosa Zavareze E. | 1 |
| Storck C.R. | 1 |
| Guerra Dias A.R. | 1 |
| Elias M.C. | 1 |
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Top Keywords
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Publicaciones del autor
Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids
ArticleAbstract: Hydrocolloids are largely used in food processing because of their functional properties, but scarcePalabras claves:Corn, In vitro digestibility, Pasting, potato, starch, ViscosityAutores:Cristina M. Rosell, Gularte M.A.Fuentes:scopusAddition of green o banana flour to instant noodles technological rheological and Technological properties
ArticleAbstract: Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The oPalabras claves:Functional noodles, Oil absorption, resistant starchAutores:Chang Y.K., Gabriela Vernaza, Gularte M.A.Fuentes:scopusImpact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes
ArticleAbstract: The aim of the study was to investigate the impact of incorporation of different legumes (chickpea,Palabras claves:CAKE, Gluten-free, Legume, nutrition, Quality, Starch hydrolysisAutores:Cristina M. Rosell, Gómez M., Gularte M.A.Fuentes:scopusEffect of different fibers on batter and gluten-free layer cake properties
ArticleAbstract: The effect of different fibers, added individually or in combination, to improve the functional propPalabras claves:Cakes, fibers, Gluten free, Rice flour, starchAutores:Cristina M. Rosell, De La Hera E., Gómez M., Gularte M.A.Fuentes:scopusProtein enrichment and its effects on gluten-free bread characteristics
ArticleAbstract: Protein-enriched, rice-based flours, composed of casein and albumin protein isolates as well as tranPalabras claves:bread, proteins, rheology, Rice, TransglutaminaseAutores:Cristina M. Rosell, da Rosa Zavareze E., Elias M.C., Guerra Dias A.R., Gularte M.A., Storck C.R.Fuentes:scopus