Guerra M.
20
Coauthors
5
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2002 | 1 |
| 2003 | 1 |
| 2005 | 2 |
| 2007 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 2 |
| Ciencia agraria | 2 |
| Fitopatología | 1 |
| Nutrición | 1 |
| Ciencias Agrícolas | 1 |
| Agricultura | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 4 |
| Alimentación y bebidas | 3 |
| Microorganismos, hongos y algas | 3 |
| Salud y seguridad personal | 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 |
|---|---|
| Granito M. | 5 |
| Juana Frias | 5 |
| Vidal‐Valverde C. | 3 |
| Champ M. | 3 |
| Torres A. | 2 |
| Michel C. | 1 |
| Doblado R. | 1 |
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Publicaciones del autor
Effect of natural and controlled fermentation on flatus-producing compounds of beans (Phaseolus vulgaris)
ArticleAbstract: Fermentation of grain legumes is an efficient method to reduce the concentration of α-galactosidic cPalabras claves:Beans, Controlled fermentation, Dietary Fibre, Natural fermentation, α-GalactosidesAutores:Champ M., Granito M., Guerra M., Juana FriasFuentes:scopusChemical, biological and sensory evaluation of pasta products supplemented with α-galactoside-free lupin flours
ArticleAbstract: α-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to inPalabras claves:Fortified pasta, Lupin, Protein digestibility, Protein efficiency ratio, Sensory evaluation, α-galactoside-free lupin floursAutores:Granito M., Guerra M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusFermented Phaseolus vulgaris: Acceptability and intestinal effects
ArticleAbstract: Dry beans such as Phaseolus vulgaris are an important source of nutrients, especially in developingPalabras claves:Beans, Flatulence, Intestinal effects, Natural fermentation, Palatability, Phaseolus vulgarisAutores:Champ M., Granito M., Guerra M., Juana Frias, Michel C.Fuentes:scopusInfluence of fermentation on the nutritional value of two varieties of Vigna sinensis
ArticleAbstract: Cowpeas ( Vigna sinensis) are a good source of protein and energy. They are widely consumed all overPalabras claves:Antinutritional factors, Cooking, digestibility, Fermentation, Nutritional value, Vigna sinensisAutores:Granito M., Guerra M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusNutritional improvement of beans (Phaseolus vulgaris) by natural fermentation
ArticleAbstract: The effect of natural fermentation of flour and whole bean seeds (Phaseolus vulgaris) on the contentPalabras claves:Antinutritional factors, Beans, Dietary Fiber, digestibility, Inositol phosphates, Natural fermentation, Protein, starch, tannins, Trypsin inhibitor activity, vitamins, α-GalactosidesAutores:Champ M., Doblado R., Granito M., Guerra M., Juana Frias, Vidal‐Valverde C.Fuentes:scopus