C. Benedito de Barber

Author

Instituto de Agroquímica y Tecnología de Alimentos

Also Known As

C Benedito de Barber, C. BENEDITO DE BARBER, C. Benedito De Barber, C. Benedito de Barber, CARMEN BENEDITO DE BARBER, Carmen Benedito Barber, Carmen Benedito de Barber

Publications

3.2K

Citations

H-Index

Concepts

All Affiliations

Instituto de Agroquímica y Tecnología de Alimentos Universidad Nacional de Córdoba Consejo Superior de Investigaciones Científicas

About

C. Benedito de Barber is an author at Instituto de Agroquímica y Tecnología de Alimentos specializing in food chemistry, health sciences, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	612
2	Engineering	4	4	244
3	Medicine	3	3	205
4	Public Health	2	2	55
5	Natural Sciences	1	1	103

C. Benedito de Barber

Publications

2.9K

Citations

H-Index

Page 1

	Year	Citations
Influence of hydrocolloids on dough rheology and bread quality Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber Food Hydrocolloids RheologyRheological PropertyDough RheologyFood Quality	2001	847
Effect of the addition of different fibres on wheat dough performance and bread quality Jinshui Wang, Cristina M. Rosell, C. Benedito de Barber Food Chemistry Bread QualityWheat Dough PerformanceAgricultural EconomicsDifferent FibresGrain Quality	2002	684
Pasting properties of different wheat flour-hydrocolloid systems J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber Food Hydrocolloids Food ChemistryRheologyFood EngineeringGrain QualityFood Structure	1999	322
A differential scanning calorimetry study of wheat proteins Alberto Le�n, Cristina M. Rosell, C. Benedito de Barber European Food Research and Technology BiochemistryNatural SciencesBioanalysisGrain QualityFood Structure	2003	103
The baking process of wheat rolls followed by cryo scanning electron microscopy J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber, European Food Research and Technology Electron MicroscopyGrain ScienceWheat RollsFood EngineeringGrain Quality	2000	101
Effect of low molecular weight dextrins on gelatinization and retrogradation of starch Encarna Durán, Alberto E. León, Berta Barber, European Food Research and Technology Food ChemistryBiopolymer GelEngineeringBiotechnologyPolysaccharide	2001	99
Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough C. Benedito de Barber, M. A. Martínez-Anaya Journal of Food Science Bacterial StarterFood ChemistryProbioticLactic Acid BacteriaMicrobial Ecology	1994	92
Utilization of Enzyme Mixtures To Retard Bread Crumb Firming Alberto E. León, Encarna Durán, C. Benedito de Barber Journal of Agricultural and Food Chemistry	2002	76
Role of maltodextrins in the staling of starch gels J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber European Food Research and Technology Food ChemistryStarch GelsGlycobiologyPolysaccharideCarbohydrate-protein Interaction	2001	75
Experimental Approach To Optimize the Use of α-Amylases in Breadmaking Cristina M. Rosell, C. Escrivá, C. Benedito de Barber Journal of Agricultural and Food Chemistry Food ChemistryDifferent OriginsAgricultural ChemistryBiomanufacturingBiosynthesis	2001	70

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