Caballero. P.A.
32
Coauthors
8
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2004 | 1 |
| 2005 | 2 |
| 2006 | 1 |
| 2007 | 3 |
| 2020 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 6 |
| Ciencia de los alimentos | 4 |
| Ciencia agraria | 1 |
| Ciencia de materiales | 1 |
| Enzima | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 6 |
| Microorganismos, hongos y algas | 2 |
| Alimentación y bebidas | 2 |
| Técnicas, equipos y materiales | 1 |
| Bioquímica | 1 |
| Ingeniería química | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 8 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Gómez M. | 7 |
| Cristina M. Rosell | 7 |
| Ronda F. | 3 |
| Bonet A. | 3 |
| Blanco C.A. | 2 |
| Peñas E. | 1 |
| Gutierrez A.L. | 1 |
| Villaverde A. | 1 |
| Martín‐diana A.B. | 1 |
| Cristina Martínez-Villaluenga | 1 |
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Top Keywords
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Publicaciones del autor
Bread quality and dough rheology of enzyme-supplemented wheat flour
ArticleAbstract: The enzymatic treatment of wheat flours is an interesting alternative for improving their functionalPalabras claves:Bread quality, Dough rheology, Enzymes, Wheat flourAutores:Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusImprovement of dough rheology, bread quality and bread shelf-life by enzymes combination
ArticleAbstract: Present work seeks to systematically analyse the individual and synergistic effects of some gluten-cPalabras claves:Bread quality, Bread staling, Dough rheology, Enzymes, Wheat flourAutores:Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusEffect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour
ArticleAbstract: Proteases in insect damaged wheat disrupt grain protein structure. Transglutaminases catalyse the foPalabras claves:Damaged wheat, dsc, Dynamic rheology, Transglutaminase, viscoelastic propertiesAutores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusMicrobial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat
ArticleAbstract: In some wheat-growing countries, considerable quantities of commercial wheat are rendered unusable iPalabras claves:Autores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusFunctionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
ArticleAbstract: Functionality of hydrocolloids of different origin and chemical structure (sodium alginate, carrageePalabras claves:Cake quality, Gums, hydrocolloids, Physical properties, Sensory evaluation, texture, Yellow layer cakeAutores:Blanco C.A., Caballero. P.A., Cristina M. Rosell, Gómez M., Ronda F.Fuentes:scopus