Bonastre Oliete - Concepedia

Author

Bonastre Oliete

Universidad de Valladolid ORCID

Also Known As

B. Oliete, BONASTRE OLIETE, Bonastre Oliete, Oliete, Bonastre

Publications

2.6K

Citations

H-Index

Concepts

All Affiliations

Universidad de Valladolid Institut Agro Dijon Procédés Alimentaires et Microbiologiques Université Bourgogne Franche-Comté Universidade de Santiago de Compostela

About

Bonastre Oliete is an author at Universidad de Valladolid specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	17	1K
2	Engineering	7	7	619
3	Public Health	6	6	286
4	Education	3	3	224
5	Medicine	2	2	25

Bonastre Oliete

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Studies on cake quality made of wheat–chickpea flour blends Manuel Gómez, Bonastre Oliete, Cristina M. Rosell, LWT Food ChemistryNutritionEngineeringHealth SciencesFood Analysis	2007	339
Effect of fibre size on the quality of fibre-enriched layer cakes Manuel Gómez, Ana García Moraleja, Bonastre Oliete, LWT Fiber ScienceFibre-enriched Layer CakesFibre Size	2009	189
Effect of extruded wheat bran on dough rheology and bread quality Manuel Gómez, Sara Jiménez, Elena Ruiz, LWT Bread QualityExtruded Wheat BranFood EngineeringDough RheologyGrain Quality	2011	175
Rheological study of layer cake batters made with soybean protein isolate and different starch sources Felicidad Ronda, Bonastre Oliete, Manuel Gómez, Journal of Food Engineering Food ChemistryBiomanufacturingSoybean Protein IsolateLayer Cake BattersAlternative Protein Source	2010	158
Effect of pasture finishing on the meat characteristics and intramuscular fatty acid profile of steers of the Rubia Gallega breed A. Varela, Bonastre Oliete, T. Moreno, Meat Science Animal PhysiologyNutritionAnimal PerformanceAnimal NutritionAnimal Science	2004	124
Studies of the quality of cakes made with wheat-lentil composite flours Esther de la Hera, Elena Ruiz‐París, Bonastre Oliete, LWT Wheat-lentil Composite FloursGrain Quality	2012	108
Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes Esther de la Hera, Mario M. Martínez, Bonastre Oliete, Food and Bioprocess Technology Grain QualityFlour Particle SizeGrain ScienceGluten-free Rice Cakes	2012	83
Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties Mehrsa Emkani, Bonastre Oliete, Rémi Saurel Foods	2021	80
Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization Bonastre Oliete, François Potin, Eliane Cases, Innovative Food Science & Emerging Technologies Food ColloidFood ChemistryRheologyBiophysicsEmulsion	2018	73
Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough Guénaelle Leray, Bonastre Oliete, S. Mezaize, Journal of Food Engineering Frozen Storage ConditionsRheologyDifferent FormulationsFood EngineeringFood Processing	2010	69

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