Altamirano-Fortoul R.
34
Coauthors
13
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2010 | 1 |
| 2011 | 2 |
| 2012 | 3 |
| 2013 | 3 |
| 2014 | 2 |
| 2015 | 1 |
| 2016 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 7 |
| Bioquímica | 4 |
| Ciencia de materiales | 3 |
| Nutrición | 1 |
| Microestructura | 1 |
| Biomateriales | 1 |
| Microbiología | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 11 |
| Alimentación y bebidas | 4 |
| Bioquímica | 2 |
| Salud y seguridad personal | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 13 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 13 |
| Hernando I. | 4 |
| Wronkowska M. | 1 |
| Krupa-Kozak U. | 1 |
| Bárcenas M.E. | 1 |
| Chevallier S. | 1 |
| Le-Bail A. | 1 |
| Hernández-Muñoz P. | 1 |
| Garzón R. | 1 |
| Real A. | 1 |
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Publicaciones del autor
Cryoprotective effect of ingbkp_redients on bread quality
Book PartAbstract:Palabras claves:Autores:Altamirano-Fortoul R., Cristina M. RosellFuentes:scopusPhysico-chemical changes in breads from bake off technologies during storage
ArticleAbstract: Quality of several bread specialties from frozen partially baked breads was assessed to define mainPalabras claves:bread, Crust properties, Frozen part-baked, Instrumental analysisAutores:Altamirano-Fortoul R., Cristina M. RosellFuentes:scopusEffect of high pressure processing on wheat dough and bread characteristics
ArticleAbstract: Microbial, physical and structural changes in high pressured wheat dough were studied as a functionPalabras claves:bread, Dough texture, High pressure processing, Microbiology, Wheat doughAutores:Altamirano-Fortoul R., Bárcenas M.E., Cristina M. RosellFuentes:scopusInfluence of Amyloglucosidase in Bread Crust Properties
ArticleAbstract: Enzymes are used in baking as a useful tool for improving the processing behavior or properties of bPalabras claves:Amyloglucosidase, Bread crust, Color properties, Microstructure, Puncturing, water activityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopusMechanical properties of bread crust by puncture test and the effect of sprayed enzymes
Conference ObjectAbstract: Texture analysis is widely used for assessing objectively the characteristics of food products. DiffPalabras claves:bread, Crust, Enzymes, Fracture, Mechanical properties, StructureAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopus