Ribotta P.D.
10
Coauthors
4
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2006 | 1 |
| 2007 | 1 |
| 2010 | 1 |
| 2012 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 4 |
| Ciencia de materiales | 2 |
| Ciencia de los alimentos | 1 |
| Proteína | 1 |
| Biotecnología | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 3 |
| Tecnología de las bebidas | 1 |
| Bioquímica | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 4 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 4 |
| Pérez G.T. | 2 |
| Barrera G.N. | 1 |
| León A.E. | 1 |
| Marco C. | 1 |
| Colombo A. | 1 |
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Top Keywords
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Publicaciones del autor
Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
ArticleAbstract: Reformulation of traditional food systems to introduce new ingbkp_redients may change their structurPalabras claves:Enzymatic modification, Soybean protein, starchAutores:Cristina M. Rosell, Ribotta P.D.Fuentes:scopusEnzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
ArticleAbstract: The interactions between starch and proteins during processing influence pasting and rheological proPalabras claves:Cassava starch, corn starch, Enzymes, Gels, Pea proteinsAutores:Colombo A., Cristina M. Rosell, Ribotta P.D.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 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