Martín-Álvarez P.J.
81
Coauthors
16
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 1991 | 1 |
| 1992 | 1 |
| 1998 | 1 |
| 2001 | 1 |
| 2003 | 1 |
| 2004 | 1 |
| 2008 | 1 |
| 2009 | 1 |
| 2010 | 1 |
| 2011 | 2 |
| 2012 | 2 |
| 2013 | 2 |
| 2015 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Microbiología | 13 |
| Ciencia de los alimentos | 4 |
| Bioquímica | 4 |
| Ciencia agraria | 2 |
| Química analítica | 1 |
| Biotecnología | 1 |
| Genética | 1 |
| Ciencias Agrícolas | 1 |
| Péptido | 1 |
| Farmacología | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología de las bebidas | 8 |
| Alimentación y bebidas | 6 |
| Tecnología alimentaria | 4 |
| Microorganismos, hongos y algas | 4 |
| Bioquímica | 3 |
| Procesado de productos lácteos y afines | 3 |
| Química analítica | 2 |
| Ganadería | 2 |
| Huertos, frutas, silvicultura | 1 |
| Eudicotas y Ceratofilales | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 16 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Moreno-Arribas M.V. | 8 |
| Almudena García-Ruiz | 8 |
| Bartolome B. | 8 |
| Lourdes Amigo | 7 |
| Ramos M. | 4 |
| González-Rompinelli E.M. | 3 |
| Cueva C. | 3 |
| Recio I. | 3 |
| Rodríguez-Bencomo J.J. | 2 |
| García-Muro E. | 2 |
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Publicaciones del autor
Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria
ArticleAbstract: This paper reports a comparative study of the inhibitory potential of 18 phenolic compounds, includiPalabras claves:antimicrobial activity, Inactivation mechanism, lactic acid bacteria, Lysozyme, PHENOLIC COMPOUNDS, sulphur dioxide, wineAutores:Almudena García-Ruiz, Bartolome B., Martín-Álvarez P.J., Moreno-Arribas M.V.Fuentes:scopusEffect of Technological Parameters on Electrophoretic Detection of Cow's Milk in Ewe's Milk Cheeses
ArticleAbstract: Electrophoretic analysis of whey proteins was used to determine the presence and amount of cow's milPalabras claves:actoglobulin, bovine serum albumin, BSA, Casein, CN, IEF, Isoelectric focusing, La, lactalbumin, Lg, Manchego cheese, Roquefort cheese, vegetable rennet adulterationAutores:Barbosa M., Lourdes Amigo, Martín-Álvarez P.J., Ramos M.Fuentes:scopusEffect of milk protein haplotypes on the composition and technological properties of Fleckvieh bovine milk
ArticleAbstract: The effects of composite milk protein phenotypes on the composition and coagulation characteristicsPalabras claves:Autores:García-Muro E., Lourdes Amigo, Martín-Álvarez P.J., Zarazaga I.Fuentes:scopusDifferentiation of milks and cheeses according to species based on the mineral content
ArticleAbstract: The mineral composition of 113 samples of ewes', cows', and goats' milk and 68 samples of differentPalabras claves:Autores:Juarez M., Lourdes Amigo, Martín-Álvarez P.J., Martín-Hernández C.Fuentes:scopusInactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds
ArticleAbstract: Aims: To investigate the inactivation properties of different classes of phenolic compounds presentPalabras claves:antimicrobial activity, Antioxidant activity, Inactivation mechanism, lactic acid bacteria, PHENOLIC COMPOUNDS, sulfur dioxide, wineAutores:Almudena García-Ruiz, Bartolome B., Cueva C., Martín-Álvarez P.J., Moreno-Arribas M.V.Fuentes:scopus