Concepedia

Author

S. Rovira

Universidad de Murcia

Also Known As

Rovira, Silvia, S. Rovira, SILVIA ROVIRA, Silvia Rovira

23

Publications

337

Citations

10

H-Index

24

Concepts

All Affiliations

Universidad de Murcia
SR

About

S. Rovira is an author at Universidad de Murcia specializing in nutrition, health sciences, and food technology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

3

3

94

2

Education

2

2

107

3

Medicine

1

1

14

4

Public Health

1

1

12

5

Biology

1

1

12

S. Rovira

×

9

Publications

219

Citations

9

H-Index

YearCitations

Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese

V. García, S. Rovira, R. Teruel,

Dairy Science and Technology

2012

68

Effect of feeding goats with rosemary (Rosmarinus officinalis spp.) by-product on milk and cheese properties

Khalid Boutoial, E. Ferrandini, S. Rovira,

Small Ruminant Research

2012

39

Hot topic: Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd

S. Rovira, M.B. López, E. Ferrandini,

Journal of Dairy Science

2011

23

Effect of feeding goats with distilled and non-distilled thyme leaves (<i>Thymus zygis</i> subp. <i>gracilis</i>) on milk and cheese properties

Khalid Boutoial, V. García, S. Rovira,

Journal of Dairy Research

2013

22

A comparison of the use of thistle (Cynara cardunculus L.) and artichoke (Cynara scolymus L.) aqueous extracts for milk coagulation

V. García, S. Rovira, Khalid Boutoial,

Dairy Science and Technology

2014

17

Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese

Khalid Boutoial, Yanilka Alcántara-De Tejada, S. Rovira,

International Journal of Dairy Technology

2013

14

Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese

E. Ferrandini, M. Castillo, Mertxe de Renobales,

Journal of Dairy Science

2012

13

Physicochemical, microbiological, textural and sensory changes during the ripening of pasteurised goat milk cheese made with plant coagulant (<i><scp>C</scp>ynara scolymus</i>)

V. García, S. Rovira, Khalid Boutoial,

International Journal of Dairy Technology

2015

12

Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (<i>Cynara cardunculus</i>)

V. García, S. Rovira, Khalid Boutoial,

Journal of the Science of Food and Agriculture

2013

11

Page 1