Beatriz Gullón - Concepedia

Author

Beatriz Gullón

Universidade de Vigo ORCID

Also Known As

B. Gullón, Beatriz Gullon, Beatriz Gullón, Gullon, B., Gullón, B., Gullón, Beatriz, José Luís Alonso

184

Publications

9.7K

Citations

H-Index

102

Concepts

All Affiliations

Universidade de Vigo Universidade de Santiago de Compostela Universidade Católica Portuguesa University of the Basque Country Centro Tecnológico de Automoción de Galicia

About

Beatriz Gullón is an author at Universidade de Vigo specializing in engineering, biotechnology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	27	41	2.2K
2	Health Sciences	22	30	1.9K
3	Medicine	16	18	1K
4	Public Health	3	3	149
5	Natural Sciences	2	2	107

Beatriz Gullón

102

Publications

6.7K

Citations

H-Index

Page 1

	Year	Citations
Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation Belén Gómez, Beatriz Gullón, Remedios Yáñez, Journal of Functional Foods In Vitro FermentationPectic OligosaccharidesBiotechnologyLemon Peel WastesSugar Beet Pulp	2015	302
Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region Janaína Maria Batista de Sousa, Evandro Leite de Souza, Gilmardes Marques, LWT	2015	255
Pectic oligosaccharides: Manufacture and functional properties Beatriz Gullón, Belén Gómez, M. Martínez-Sabajanes, Trends in Food Science & Technology Pectic OligosaccharidesPolysaccharideHemicelluloseCarbohydrate-protein InteractionBiomolecular Engineering	2013	244
Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction Beatriz Gullón, Manuela Pintado, José Ángel Pérez‐Álvarez, Food Control Food ChemistryPolyphenolicsFood AnalysisPolyphenolic ProfilePomegranate Peel	2015	211
Novel strategy for developing healthy meat products replacing saturated fat with oleogels María López‐Pedrouso, José M. Lorenzo, Beatriz Gullón, Current Opinion in Food Science NutritionEngineeringNovel StrategyLipid NutritionBiotechnology	2020	197
Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products Beatriz Gullón, Mohammed Gagaoua, Francisco J. Barba, Trends in Food Science & Technology Food Bioactive CompoundBioassay-guided IsolationNovel Extraction StrategiesBioactive CompoundsTailored Meat Products	2020	188
Purification, Characterization, and Prebiotic Properties of Pectic Oligosaccharides from Orange Peel Wastes Belén Gómez, Beatriz Gullón, Henk A. Schols, Journal of Agricultural and Food Chemistry BioenergyIn Vitro FermentationFood FermentationPos FermentationPos Mixtures	2014	175
In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability Beatriz Gullón, Manuela E. Pintado, Juana Fernández‐López, Journal of Functional Foods	2015	172
Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region Janaína Maria Barbosa Sousa, Evandro Leite de Souza, Gilmardes Marques, Food Research International	2016	161
Structural features and assessment of prebiotic activity of refined arabinoxylooligosaccharides from wheat bran Beatriz Gullón, Patricia Gullón, Freni K. Tavaria, Journal of Functional Foods Food ChemistryStructural FeaturesBiosynthesisBiochemistryGlycobiology	2013	141

Page 1