Igual M.
134
Coauthors
33
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2019 | 1 |
| 2020 | 6 |
| 2021 | 12 |
| 2022 | 8 |
| 2023 | 6 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 11 |
| Ciencia agraria | 5 |
| Bioquímica | 3 |
| Biotecnología | 3 |
| Ciencia de materiales | 2 |
| Biomateriales | 1 |
| Proteína | 1 |
| Invertebrado | 1 |
| Material compuesto | 1 |
| Ciencias Agrícolas | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 22 |
| Alimentación y bebidas | 16 |
| Microorganismos, hongos y algas | 4 |
| Tecnología de las bebidas | 3 |
| Imprenta y actividades conexas | 2 |
| Farmacología y terapéutica | 2 |
| Costumbres generales | 2 |
| Bioquímica | 1 |
| Artes decorativas | 1 |
| Cultura e instituciones | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 33 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Martínez‐monzó J. | 33 |
| P. García-Segovia | 33 |
| Uribe-Wandurraga Z.N. | 7 |
| Chiş M.S. | 5 |
| Vodnar D.C. | 4 |
| Codoñer-Franch P. | 3 |
| Arilla E. | 3 |
| Păucean A. | 3 |
| Matas A. | 2 |
| Sotelo-Díaz L.I. | 2 |
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Top Keywords
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Publicaciones del autor
Beetroot microencapsulation with pea protein using spray drying: Physicochemical, structural and functional properties
ArticleAbstract: Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water‐soluble betalaPalabras claves:Antioxidant capacity, beetroot, bioactive compounds, Encapsulation, Pea protein, Physicochemical properties, Powder, spray dryingAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusAmino acids and protein in vitro bio-accessibility from edible insect and pea protein enriched bread
ArticleAbstract: Edible insects have seen increasing use as a nutritive ingbkp_redient in food because of their highPalabras claves:Alphitobius diaperinus, amino acids, Bio-accessibility, bread, Tenebrio molitorAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusAmino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion
ArticleAbstract: The aim of this study was to investigate the amino acid (AA) release from breads enrichment with ediPalabras claves:Amino acids release, bread, edible insect, Pea proteinAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products
ArticleAbstract: Acheta domesticus is one of the most promising reared insects because of their attractive nutritionaPalabras claves:Acheta domesticus, colour, EXPANSION, EXTRUSIÓN, House cricket, Snack, textureAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusPhysicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins
ArticleAbstract: A projected global population growth by 2050 and climate change crises have led to increasing demandPalabras claves:Alternative proteins, Alveographic properties, bread, Insect powder, Pea protein, Physicochemical properties, Sensory analysis, Word associationAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopus