Miguel A. Bootello - Concepedia

Author

Miguel A. Bootello

Instituto de la Grasa ORCID

Also Known As

M. A. Bootello, M. Á. Bootello, Miguel A. Bootello

Publications

375

Citations

H-Index

Concepts

All Affiliations

Instituto de la Grasa University of Wisconsin–Madison

About

Miguel A. Bootello is an author at Instituto de la Grasa specializing in food chemistry, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	111
2	Health Sciences	4	4	150
3	Biochemistry	2	2	49
4	Biomolecular Engineering	2	2	49
5	Chemical Engineering	2	2	62

Miguel A. Bootello

Publications

324

Citations

H-Index

Page 1

	Year	Citations
Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation Miguel A. Bootello, Richard W. Hartel, Rafael Garcés, Food Chemistry Food Chemistry	2012	91
Production of stearate-rich butters by solvent fractionation of high stearic–high oleic sunflower oil Joaquı́n J. Salas, Miguel A. Bootello, Enrique Martínez‐Force, Food Chemistry Food ChemistryStearate-rich ButtersSolvent FractionationFood EngineeringPetroleum Refining Process	2010	56
Dry Fractionation and Crystallization Kinetics of High‐Oleic High‐Stearic Sunflower Oil Miguel A. Bootello, Rafael Garcés, Enrique Martínez‐Force, Journal of the American Oil Chemists Society Food ChemistrySaturated Fatty AcidsChemical EngineeringEngineeringPetrochemical	2011	43
Studies of isothermal crystallisation kinetics of sunflower hard stearin-based confectionery fats Miguel A. Bootello, Richard W. Hartel, M.A. Levin, Food Chemistry Food ChemistryFood EngineeringFood ProcessingChemistryThermal Processing	2013	38
Tropical vegetable fats and butters: properties and new alternatives Joaquı́n J. Salas, Miguel A. Bootello, Enrique Martínez‐Force, Oléagineux Corps gras Lipides Food ChemistryNutritionLipid AnalysisEngineeringBiochemistry	2009	27
High stearic sunflower oil: Latest advances and applications Joaquı́n J. Salas, Miguel A. Bootello, Enrique Martínez‐Force, OCL Food ChemistryLipid AnalysisEngineeringPetrochemicalBiochemistry	2021	22
Effect of solvents on the fractionation of high oleic–high stearic sunflower oil Miguel A. Bootello, Rafael Garcés, Enrique Martínez‐Force, Food Chemistry Chemical EngineeringEngineeringPetroleum ChemistryOrganic ChemistryHeavy Oil Recovery	2014	19
Chemical characterization and thermal properties of kernel oils from Tunisian peach and nectarine varieties of Prunus persica D. Chamli, Miguel A. Bootello, Intidhar Bouali, Grasas y Aceites	2017	15
Characterization of Sunflower Stearin‐Based Confectionary Fats in Bulk and in Compound Coatings Miguel A. Bootello, Peng Chong, Ángel Máñez, Journal of the American Oil Chemists Society Food ChemistryMaterials ScienceCompound CoatingsConfectionary FatsFood Colloid	2018	13

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