Carlos A. Blanco - Concepedia

Author

Carlos A. Blanco

Also Known As

Blanco, Carlos, C A Blanco, C Blanco, C. BLANCO, C. Blanco, C.A. Blanco, CARLOS A. BLANCO, Carlos A Blanco, Carlos A. Blanco, Carlos Blanco

106

Publications

2.7K

Citations

H-Index

Concepts

All Affiliations

Universidad de Valladolid Agricultural Research Service Southern Research Station

About

Carlos A. Blanco is an author at Universidad de Valladolid specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	925
2	Engineering	10	10	271
3	Medicine	4	4	179
4	Public Health	4	4	103
5	Natural Sciences	2	2	27

Carlos A. Blanco

Publications

2.1K

Citations

H-Index

Page 1

	Year	Citations
Effect of dietary fibre on dough rheology and bread quality Manuel Gómez, Felicidad Ronda, Carlos A. Blanco, European Food Research and Technology NutritionFood StructureAgricultural EconomicsDough RheologyDietary Fibre	2003	428
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes Manuel Gómez, Felicidad Ronda, Pedro A. Caballero, Food Hydrocolloids Food ChemistryYellow Layer CakesEdible PackagingDifferent Hydrocolloids	2006	394
Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality Manuel Gómez, Silvia del Real, Cristina M. Rosell, European Food Research and Technology Food ChemistryDifferent EmulsifiersGrain QualityFood QualityFood Technology	2004	116
Iso-α-acids, bitterness and loss of beer quality during storage Isabel Caballero, Carlos A. Blanco, María Eugenia de Porras Trends in Food Science & Technology MedicineFood PreservationBeer QualityMetabolismFood Quality	2012	100
Prediction of bitterness and alcoholic strength in beer using an electronic tongue Álvaro Arrieta, Marı́a Luz Rodrı́guez-Méndez, J.A. de Saja, Food Chemistry Electronic TongueAlcoholic Strength	2010	84
Developments and characteristics of craft beer production processes Salvador Villacreces, Carlos A. Blanco, Isabel Caballero Food Bioscience EngineeringIndustrial EngineeringProcess DevelopmentProcess EngineeringFood Engineering	2021	84
Improving gluten-free bread quality by enrichment with acidic food additives Carlos A. Blanco, Felicidad Ronda, Blanca Pérez, Food Chemistry Food ChemistryNutritionFood CompositionFood AnalysisAgricultural Economics	2011	74
GEOGRAPHIC AND TEMPORAL VARIATION IN MOTH CHEMICAL COMMUNICATION Astrid T. Groot, Olive Inglis, Scott A Bowdridge, Evolution	2009	67
Beer discrimination using a portable electronic tongue based on screen-printed electrodes Carlos A. Blanco, Rocío de la Fuente, Isabel Caballero, Journal of Food Engineering Electronic TonguePortable Electronic TongueScreen-printed ElectrodesBeer DiscriminationBioelectronics	2015	64
Pervaporation methodology for improving alcohol-free beer quality through aroma recovery Álvaro del Olmo, Carlos A. Blanco, Laura Palacio, Journal of Food Engineering Beverage IndustryPervaporation Methodology	2014	55

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