Santos F.G.
12
Coauthors
3
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2020 | 1 |
| 2021 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 1 |
| Ciencia agraria | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Alimentación y bebidas | 3 |
| Tecnología alimentaria | 2 |
| Microorganismos, hongos y algas | 1 |
| Tecnología de otros productos orgánicos | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 3 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Capriles V.D. | 3 |
| Cristina M. Rosell | 3 |
| Aguiar E.V. | 3 |
| Alencar N.M.M. | 1 |
| Braga A.R.C. | 1 |
| Centeno A.C.L.S. | 1 |
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Top Keywords
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Publicaciones del autor
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
ArticleAbstract: Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health rPalabras claves:Gluten-free, Glycemic response, MIXOLAB, Satiety index, Sensory acceptability, textureAutores:Aguiar E.V., Capriles V.D., Cristina M. Rosell, Santos F.G.Fuentes:scopusEffect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread
ArticleAbstract: A 24 full factorial design with four center points was used to investigate the effects of chickpea fPalabras claves:gluten-free bread, MIXOLAB, Multiple factor analysis, Response Surface Methodology, Shelf lifeAutores:Aguiar E.V., Capriles V.D., Centeno A.C.L.S., Cristina M. Rosell, Santos F.G.Fuentes:scopusAn integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling
ArticleAbstract: Gluten-free bread (GFB) is generally recognized as a product with a less than satisfying appearance,Palabras claves:Acceptability, CATA, Food texture, Gluten-free, Just-About-Right, Shelf lifeAutores:Aguiar E.V., Alencar N.M.M., Braga A.R.C., Capriles V.D., Cristina M. Rosell, Santos F.G.Fuentes:scopus