Olano A.
40
Coauthors
11
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 1989 | 1 |
| 1992 | 1 |
| 1995 | 1 |
| 2008 | 5 |
| 2009 | 1 |
| 2011 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 11 |
| Ciencia de los alimentos | 4 |
| Carbohidratos | 2 |
| Ciencia agraria | 1 |
| Ciencias Agrícolas | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 5 |
| Química orgánica | 3 |
| Ingeniería química | 3 |
| Procesado de productos lácteos y afines | 2 |
| Química analítica | 2 |
| Microorganismos, hongos y algas | 2 |
| Ganadería | 1 |
| Fisiología humana | 1 |
| Bioquímica | 1 |
| Salud y seguridad personal | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 11 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina Martínez-Villaluenga | 7 |
| Corzo N. | 7 |
| Villamiel M. | 6 |
| Cardelle-Cobas A. | 6 |
| Calvo M. | 3 |
| Lourdes Amigo | 3 |
| Soria A.C. | 1 |
| Peñas E. | 1 |
| Juana Frias | 1 |
| Martin P. | 1 |
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Publicaciones del autor
Preservation of raw milk with CO<inf>2</inf> - Sensory evaluation of heat-processed milks
ArticleAbstract: The effect of CO2 on the growth of psychrotrophic milk spoilage organisms was studied, both in raw fPalabras claves:Autores:Calvo M., Lourdes Amigo, Olano A.Fuentes:scopusShort communications changes in the fractions of carbohydrates and whey proteins during heat treatment of milk acidified with carbon dioxide
ArticleAbstract:Palabras claves:Autores:Calvo M., Lourdes Amigo, Olano A., Troyano E.Fuentes:scopusStudy of galactooligosaccharide composition in commercial fermented milks
ArticleAbstract: A simple high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAPalabras claves:Bifidobacteria, Commercial fermented milks, Galactooligosaccharides, HPAEC-PAD, Lactobacillus casei, Yogurt culturesAutores:Cardelle-Cobas A., Corzo N., Cristina Martínez-Villaluenga, Olano A.Fuentes:scopusStudy of influential factors on oligosaccharide formation by fructosyltransferase activity during stachyose hydrolysis by pectinex ultra SP-L
ArticleAbstract: The influence of reaction conditions for oligosaccharide synthesis from stachyose using a commercialPalabras claves:galactosides, oligosaccharide synthesis, Pectinex ultra SP-L, Stachyose, transfructosylation, αAutores:Corzo N., Cristina Martínez-Villaluenga, Montilla A., Olano A.Fuentes:scopus2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β-carotene as quality markers of dehydrated carrots
ArticleAbstract: BACKGROUND: Processing of vegetables in the food industry usually includes dehydration as a preservaPalabras claves:2-furoylmethyl-lysine (furosine), Carbohydrates, Dehydrated carrot, hydroxymethylfurfural (HMF), Maillard reaction, Quality markers, β-caroteneAutores:Juana Frias, Olano A., Peñas E., Soria A.C., Villamiel M.Fuentes:scopus