Haros M.
51
Coauthors
21
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2001 | 3 |
| 2002 | 2 |
| 2003 | 3 |
| 2004 | 2 |
| 2005 | 1 |
| 2006 | 2 |
| 2007 | 1 |
| 2008 | 3 |
| 2009 | 1 |
| 2019 | 1 |
| 2020 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 11 |
| Bioquímica | 8 |
| Microbiología | 5 |
| Ciencia agraria | 3 |
| Ciencia de materiales | 1 |
| Enzima | 1 |
| Biotecnología | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 15 |
| Alimentación y bebidas | 8 |
| Microorganismos, hongos y algas | 7 |
| Tecnología de las bebidas | 5 |
| Bioquímica | 2 |
| Técnicas, equipos y materiales | 1 |
| Fisiología humana | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 21 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 18 |
| Palacios M.C. | 5 |
| Sanz Y. | 5 |
| Benedito C. | 5 |
| Karla Carmen Miranda-Ramos | 3 |
| Bárcenas M.E. | 2 |
| Perez O.E. | 2 |
| Gujral H.S. | 2 |
| Collar C. | 1 |
| Millán-Linares M.C. | 1 |
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Top Keywords
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Publicaciones del autor
Combined effect of chia, quinoa and amaranth incorporation on the physico-chemical, nutritional and functional quality of fresh bread
ArticleAbstract: With regard to constant technological innovations in the bakery sector in order to increase bread nuPalabras claves:Amaranthus Caudatus, bread, CHENOPODIUM QUINOA WILLD, Nutritional value, Salvia hispanica L, Technological characteristicsAutores:Haros M., Karla Carmen Miranda-RamosFuentes:scopusAssessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab
ArticleAbstract: Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions betwPalabras claves:hydrocolloids, Mixing and pasting properties, MIXOLAB, Wheat flour doughAutores:Collar C., Cristina M. Rosell, Haros M.Fuentes:scopusAn approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread
ArticleAbstract: The usefulness of different bread improvers (α-amylase, sourdough, κ-carrageenan, hydroxypropylmethyPalabras claves:amylopectin, Bread improvers, Differential scanning calorimetry, freezing, Part-bakingAutores:Bárcenas M.E., Cristina M. Rosell, Haros M.Fuentes:scopusFungal phytase as a potential breadmaking additive
ArticleAbstract: Phytase is a natural occurring enzyme in cereal flours and derived products that catalyzes the hydroPalabras claves:Bread quality, Breadmaking, phytase, PhytateAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusEvaluation of technological and nutritional quality of bread enriched with amaranth flour
ReviewAbstract: The objective of this investigation was to develop bread, with high nutritional and technological quPalabras claves:Amaranth, Bread technological/nutritional qualities, Dietary Fiber, Myo-inositol phosphates, Starch thermal propertiesAutores:Haros M., Karla Carmen Miranda-Ramos, Sanz-Ponce N.Fuentes:scopus