Antonia Montilla - Concepedia

Author

Antonia Montilla

Instituto de Investigación en Ciencias de la Alimentación ORCID

Also Known As

A MONTILLA, A. E. D. Montilla, A. Montilla, Amaia Montilla, Antonia Montilla, Montilla, Antonia

210

Publications

4.5K

Citations

H-Index

Concepts

All Affiliations

Instituto de Investigación en Ciencias de la Alimentación Universidad Autónoma de Madrid Consejo Superior de Investigaciones Científicas Instituto de Fermentaciones Industriales Instituto de Química Orgánica General

About

Antonia Montilla is an author at Instituto de Investigación en Ciencias de la Alimentación specializing in biotechnology, engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	23	28	1.2K
2	Health Sciences	21	25	1.1K
3	Medicine	18	20	913
4	Education	1	1	40
5	Natural Sciences	1	1	21

Antonia Montilla

Publications

3.9K

Citations

H-Index

Page 1

	Year	Citations
Air-borne ultrasound application in the convective drying of strawberry Juliana Gamboa‐Santos, Antonia Montilla, Juan A. Cárcel, Journal of Food Engineering Air-borne Ultrasound ApplicationFood ProcessingUltrasound	2014	170
Effect of prebiotic carbohydrates on the growth and tolerance of Lactobacillus Oswaldo Hernández‐Hernández, Arunachalam Muthaiyan, F. Javier Moreno, Food Microbiology PrebioticsPrebiotic CarbohydratesProbioticLactic Acid BacteriaBacteriology	2012	168
Modification of citrus and apple pectin by power ultrasound: Effects of acid and enzymatic treatment Nerea Muñoz‐Almagro, Antonia Montilla, F. Javier Moreno, Ultrasonics Sonochemistry Food ChemistryPower UltrasoundRipeningApple PectinEnzymatic Treatment	2016	106
Current state and latest advances in the concept, production and functionality of prebiotic oligosaccharides F. Javier Moreno, Nieves Corzo, Antonia Montilla, Current Opinion in Food Science PrebioticsProbioticBiomanufacturingBiosynthesisEngineering	2017	95
Enzymatic extraction of pectin from artichoke (Cynara scolymus L.) by-products using Celluclast®1.5L Carlos Sabater, Nieves Corzo, Agustı́n Olano, Carbohydrate Polymers Food ChemistryEngineeringBiotransformationBiochemistryBiochemical Engineering	2018	84
Egg shell as catalyst of lactose isomerisation to lactulose Antonia Montilla Food Chemistry Food ChemistryBiosynthesisEngineeringEnzyme CatalysisBiocatalysis	2004	82
Role of pectin in the current trends towards low-glycaemic food consumption Nerea Muñoz‐Almagro, Antonia Montilla, Mar Villamiel Food Research International Food ChemistryNutritionHealth SciencesDiabetesGlycobiology	2020	79
Intestinal anti-inflammatory effects of artichoke pectin and modified pectin fractions in the dextran sulfate sodium model of mice colitis. Artificial neural network modelling of inflammatory markers Carlos Sabater, José Alberto Molina‐Tijeras, Teresa Vezza, Food & Function Chronic Inflammatory DiseasesMicrobial PathogensImmunologyGastroenterologyImmune Regulation	2019	78
Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries Juliana Gamboa‐Santos, Roberto Pérez, Ana C. Soria, Food Chemistry Food ChemistryAgricultural ChemistryBiochemistryBiotechnologyMetabolism	2013	76
Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation Carlos Sabater, Víctor Sabater, Agustı́n Olano, Food Hydrocolloids Food ChemistryEngineeringFood AnalysisBioanalysisBiotechnology	2019	75

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