Palacios M.C.
15
Coauthors
5
Documentos
Volumen de publicaciones por año
Cargando gráfico
| Año de publicación | Num. Publicaciones |
|---|---|
| 2005 | 1 |
| 2006 | 1 |
| 2008 | 3 |
Publicaciones por áreas de conocimiento
Cargando gráfico
| Área de conocimiento | Num. Publicaciones |
|---|---|
| Microbiología | 5 |
| Bioquímica | 1 |
| Enzima | 1 |
Publicaciones por áreas temáticas
Cargando gráfico
| Área temática | Num. Publicaciones |
|---|---|
| Microorganismos, hongos y algas | 5 |
| Tecnología alimentaria | 3 |
| Alimentación y bebidas | 2 |
| Fisiología humana | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 5 |
| Google Scholar | 0 |
| RRAAE | 0 |
Cargando gráfico
Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 5 |
| Haros M. | 5 |
| Sanz Y. | 5 |
Cargando gráfico
Top Keywords
Cargando gráfico
Publicaciones del autor
Characterization of an acid phosphatase from Lactobacillus pentosus: Regulation and biochemical properties
ArticleAbstract: Aims: To screen for phosphatase and phytase activities in Lactobacillus isolated from diverse ecosysPalabras claves:Acid phosphatase, Anti-nutrient, Lactobacillus pentosus, phytase, PhytateAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusApplication of Bifidobacterium strains to the breadmaking process
ArticleAbstract: The possible use of bifidobacterial strains from different origin (adult and infant humans, and chicPalabras claves:Bifidobacterium, bread, Breadmaking process, Dough, Fermentation, LACTOBACILLUSAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusPhytate degradation by Bifidobacterium on whole wheat fermentation
ArticleAbstract: Whole cereal-based products have a beneficial effect on health, but they also contain high levels ofPalabras claves:Bifidobacterium, Fermentation, Phytate intermediates, Phytic acid, Whole wheat doughAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusSelection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking
ArticleAbstract: Whole wheat products although highly recommended from the nutritional point of view, contain high lePalabras claves:Fermentation, Lactobacilli, Phytate intermediates, Phytic acid, Starters, Whole wheat breadAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusSelection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation
ArticleAbstract: Lately, whole wheat products are highly recommended from their healthy properties. However, the presPalabras claves:Bifidobacterium, Fermentation, Phytic acid, Whole wheat breadAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopus