Guamis B.V.
89
Coauthors
23
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2000 | 4 |
| 2001 | 1 |
| 2002 | 5 |
| 2003 | 1 |
| 2004 | 2 |
| 2009 | 2 |
| 2010 | 1 |
| 2011 | 1 |
| 2012 | 2 |
| 2013 | 1 |
| 2014 | 2 |
| 2016 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Microbiología | 12 |
| Ciencia de los alimentos | 9 |
| Bioquímica | 5 |
| Ciencia de materiales | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 16 |
| Tecnología de las bebidas | 7 |
| Microorganismos, hongos y algas | 6 |
| Procesado de productos lácteos y afines | 4 |
| Alimentación y bebidas | 3 |
| Ingeniería química | 2 |
| Huertos, frutas, silvicultura | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 23 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Jordi Saldo | 23 |
| Sendra E. | 10 |
| Gervilla R. | 8 |
| Buffa M. | 7 |
| Trujillo A.J. | 5 |
| Roig-Sagués A.X. | 5 |
| Suárez-Jacobo A. | 5 |
| Capellas M. | 4 |
| Syed Q.A. | 4 |
| Rüfer C.E. | 2 |
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Publicaciones del autor
Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)
ArticleAbstract: Garrotxa cheese was pressurised at 400 MPa for 5 min to shorten ripening accordingly to previous stuPalabras claves:Bound water, Cheese, Free water, High pressure, Thermal analysisAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusColour changes during ripening of high pressure treated hard caprine cheese
ArticleAbstract: High hydrostatic pressure (HHP) treatment of cheese intended to accelerate ripening. Along with incrPalabras claves:colour, Goat cheese, High pressure, RipeningAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusHard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining
ArticleAbstract: High hydrostatic pressure (HHP) treatment (50 MPa for 72 h) on cheese in the early stages of ripeninPalabras claves:Cheese, composition, High pressure, Microstructure, textureAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusHigh hydrostatic pressure for accelerating ripening of goat's milk cheese: Proteolysis and texture
ArticleAbstract: High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments werPalabras claves:Goat's milk cheese, High pressure, Proteolysis, Ripening, textureAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusChanges in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk
ArticleAbstract: Organic acids of cheeses made from raw (RA), pasteurized (PA; 72°C, 15s) or pressure-treated (PR; 50Palabras claves:Goat cheese, High-pressure treatment, Organic acidsAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopus