Martínez M.M.
23
Coauthors
7
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2014 | 2 |
| 2015 | 1 |
| 2016 | 1 |
| 2017 | 1 |
| 2018 | 1 |
| 2023 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 5 |
| Ciencia agraria | 4 |
| Bioquímica | 3 |
| Ciencia de materiales | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 5 |
| Alimentación y bebidas | 3 |
| Tecnología de las bebidas | 2 |
| Ingeniería química | 1 |
| Bioquímica | 1 |
| Temas específicos de la historia natural de las plantas | 1 |
| Química analítica | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 7 |
| Google Scholar | 1 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 6 |
| Gómez M. | 5 |
| Román L. | 3 |
| Dura A. | 1 |
| Calviño A. | 1 |
| Hayes A.M.R. | 1 |
| Ximena V. Yepez | 1 |
| Hamaker B.R. | 1 |
| Torres-Aguilar P.C. | 1 |
| Benavent-Gil Y. | 1 |
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Top Keywords
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Publicaciones del autor
Modification of wheat flour functionality and digestibility through different extrusion conditions
ArticleAbstract: Continuous innovation in foodstuff and their higher quality requirements force food industry to lookPalabras claves:enzymatic hydrolysis, EXTRUSIÓN, Hydration, Pasting properties, thermal properties, Wheat flourAutores:Cristina M. Rosell, Gómez M., Martínez M.M.Fuentes:scopusChanges in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment
ArticleAbstract: Extrusion is an increasingly used type of processing which combined with enzymatic action could openPalabras claves:Enzymatic treatment, EXTRUSIÓN, Starch hydrolysisAutores:Cristina M. Rosell, Gómez M., Martínez M.M., Román L.Fuentes:scopusEffect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour
ArticleAbstract: Rice flour is an interesting alternative for developing gluten free products, but its features do noPalabras claves:enzymatic hydrolysis, EXTRUSIÓN, Hydration, Particle size, Rice flour, thermal propertiesAutores:Calviño A., Cristina M. Rosell, Gómez M., Martínez M.M.Fuentes:scopusEffect of Microwave Treatment on Physicochemical Properties of Maize Flour
ArticleAbstract: Relatively little work has been reported about flour changes during microwave irradiation. For thisPalabras claves:Maize flour, Microwave treatment, Moisture Content, Physicochemical propertiesAutores:Cristina M. Rosell, Gómez M., Martínez M.M., Román L.Fuentes:scopusCombination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
ArticleAbstract: This research aims to vary functional properties of native and extruded wheat flours combining cycloPalabras claves:CGtase, Cyclodextrin, EXTRUSIÓN, Starch characteristics, Wheat flourAutores:Cristina M. Rosell, Dura A., Gómez M., Martínez M.M., Román L.Fuentes:scopus