Sanz Y.
18
Coauthors
6
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2005 | 1 |
| 2006 | 1 |
| 2008 | 3 |
| 2021 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Microbiología | 5 |
| Bioquímica | 1 |
| Enzima | 1 |
| Nutrición | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Microorganismos, hongos y algas | 5 |
| Tecnología alimentaria | 3 |
| Alimentación y bebidas | 2 |
| Fisiología humana | 2 |
| Bioquímica | 1 |
| Salud y seguridad personal | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 6 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 5 |
| Palacios M.C. | 5 |
| Haros M. | 5 |
| Stephen Jones Barigye | 1 |
| Gozalbes R. | 1 |
| Carpio L.E. | 1 |
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Top Keywords
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Publicaciones del autor
Characterization of an acid phosphatase from Lactobacillus pentosus: Regulation and biochemical properties
ArticleAbstract: Aims: To screen for phosphatase and phytase activities in Lactobacillus isolated from diverse ecosysPalabras claves:Acid phosphatase, Anti-nutrient, Lactobacillus pentosus, phytase, PhytateAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusComputational strategies for the discovery of biological functions of health foods, nutraceuticals and cosmeceuticals: a review
ArticleAbstract: Scientific and consumer interest in healthy foods (also known as functional foods), nutraceuticals aPalabras claves:Cosmeceuticals, docking, Health foods, Machine learning, molecular dynamics, Nutraceuticals, QSARAutores:Carpio L.E., Gozalbes R., Sanz Y., Stephen Jones BarigyeFuentes:scopusApplication of Bifidobacterium strains to the breadmaking process
ArticleAbstract: The possible use of bifidobacterial strains from different origin (adult and infant humans, and chicPalabras claves:Bifidobacterium, bread, Breadmaking process, Dough, Fermentation, LACTOBACILLUSAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusPhytate degradation by Bifidobacterium on whole wheat fermentation
ArticleAbstract: Whole cereal-based products have a beneficial effect on health, but they also contain high levels ofPalabras claves:Bifidobacterium, Fermentation, Phytate intermediates, Phytic acid, Whole wheat doughAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusSelection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking
ArticleAbstract: Whole wheat products although highly recommended from the nutritional point of view, contain high lePalabras claves:Fermentation, Lactobacilli, Phytate intermediates, Phytic acid, Starters, Whole wheat breadAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopus