Ángela García Solaesa

Author

Universidad de Burgos ORCID

Also Known As

A.G. Solaesa, Angela G. Solaesa, Angela Solaesa, Á. G. Solaesa, Ángela G. Solaesa, Ángela García, Ángela García Solaesa

Publications

941

Citations

H-Index

Concepts

All Affiliations

Universidad de Burgos Universidad de Valladolid Universidad de Morelia Instituto Tecnológico de Morelia

ÁG

About

Ángela García Solaesa is an author at Universidad de Burgos specializing in engineering, biochemistry, and biochemical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	11	11	511
2	Health Sciences	5	5	245
3	Education	1	1	14
4	Medicine	1	1	38
5	Public Health	1	1	14

Ángela García Solaesa

Publications

874

Citations

H-Index

Page 1

	Year	Citations
Production and concentration of monoacylglycerols rich in omega-3 polyunsaturated fatty acids by enzymatic glycerolysis and molecular distillation Ángela García Solaesa, Marı́a Teresa Sanz, Mia Falkeborg, Food Chemistry BiochemistryOmega-3 Fatty AcidEnzymatic GlycerolysisLipid ChemistryMolecular Distillation	2015	115
Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features Antonio J. Vela, Marina Villanueva, Ángela García Solaesa, Food Hydrocolloids Materials ScienceHigh-intensity Ultrasound WavesEngineeringPower UltrasoundRice Flour	2020	108
Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour Ángela García Solaesa, Marina Villanueva, J. M. Muñoz, LWT Dry-heat TreatmentRice FlourRadiofrequency HeatingFood EngineeringThermal Processing	2021	70
Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice A.E. Illera, Marı́a Teresa Sanz, Óscar Benito-Román, Innovative Food Science & Emerging Technologies Thermosonication Batch TreatmentEngineeringBioanalysisBiochemical EngineeringBiotechnology	2018	60
Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties H. Briongos, A.E. Illera, Marı́a Teresa Sanz, LWT Food ChemistryEngineeringBiochemistryBiochemical EngineeringBiotechnology	2016	58
Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions Ángela García Solaesa, Marina Villanueva, Antonio J. Vela, Food Hydrocolloids Food ChemistryEngineeringBiochemistryRheological PropertiesBiotechnology	2020	57
Enzymatic activity and conformational and morphological studies of four commercial lipases treated with supercritical carbon dioxide Rodrigo Melgosa, Marı́a Teresa Sanz, Ángela García Solaesa, The Journal of Supercritical Fluids Commercial LipasesEngineeringBiochemistryEnzymatic ActivitySupercritical Fluid Chromatography	2014	53
Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples A.E. Illera, Marı́a Teresa Sanz, Sagrario Beltrán, Journal of Food Engineering Cloudy JuiceEngineeringBiotechnologyAnalytical ChemistryFood Processing	2017	47
Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments Ángela García Solaesa, Marina Villanueva, Antonio J. Vela, International Journal of Biological Macromolecules Health SciencesRice FlourRadiofrequency HeatingFood EngineeringFood Processing	2022	42
Supercritical carbon dioxide as solvent in the lipase-catalyzed ethanolysis of fish oil: Kinetic study Rodrigo Melgosa, Marı́a Teresa Sanz, Ángela García Solaesa, Journal of CO2 Utilization Chemical EngineeringEngineeringBioenergySupercritical Carbon DioxidePetroleum Production	2016	40

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