Andrés-Bello A.
49
Coauthors
15
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2007 | 1 |
| 2008 | 1 |
| 2009 | 1 |
| 2010 | 2 |
| 2011 | 4 |
| 2012 | 1 |
| 2013 | 3 |
| 2015 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 7 |
| Bioquímica | 3 |
| Ciencia agraria | 3 |
| Ciencia de materiales | 1 |
| Cognición | 1 |
| Ciencias Agrícolas | 1 |
| Planta | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 13 |
| Alimentación y bebidas | 8 |
| Tecnología de las bebidas | 1 |
| Microorganismos, hongos y algas | 1 |
| Plantas conocidas por sus características y flores | 1 |
| Ingeniería y operaciones afines | 1 |
| Genética y evolución | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 15 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Martínez‐monzó J. | 15 |
| P. García-Segovia | 15 |
| Iborra-Bernad C. | 4 |
| Barreto-Palacios V. | 4 |
| González-Carrascosa R. | 3 |
| Mir-Bel J. | 1 |
| Casas Moreno M. | 1 |
| Bretón J. | 1 |
| Mognetti C. | 1 |
| Ramírez J. | 1 |
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Publicaciones del autor
Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)
ArticleAbstract: The effects of cooking temperature (60-80 °C), time (15-60 min) and treatments (atmospheric pressurePalabras claves:BEEf, Color measures, Cook-vide cooking method, Cooking losses, Warner-BraztlerAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffects of vacuum cooking (cook-vide) on the physical-chemical properties of sea bream fillets (Sparus aurata)
ArticleAbstract: Vacuum cooking (cook-vide) may be an option for production of ready-to-eat dishes with high organolePalabras claves:FAT, FISH, Protein content, Vacuum cooking (cook-vide)Autores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusVacuum Frying: An Alternative to Obtain High-Quality Dried Products
ReviewAbstract: Vacuum frying is an alternative way to improve the quality of the fried food and could reduce the fiPalabras claves:Oil uptake, Pretreatment, process parameters, Vacuum frying, Water lossAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusVacuum frying process of gilthead sea bream (Sparus aurata) fillets
ArticleAbstract: Vacuum frying was tested as an alternative technique to develop low oil content fried gilthead sea bPalabras claves:FISH, Oil content, Shrinkage, Vacuum fryingAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusRehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes
ArticleAbstract: Air-dried Shiitake mushroom (Lentinus edodes) caps were rehydrated using conventional and vacuum tecPalabras claves:Microstructure, Rehydration, Shiitake mushrooms, texture, Vacuum rehydrationAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopus