A. Andrés-Bello - Concepedia

Author

A. Andrés-Bello

Universitat Politècnica de València

Also Known As

A. Andrés-Bello, Amparo Andres-Bello, Amparo Andrés-Bello

Publications

Citations

H-Index

Concepts

All Affiliations

Universitat Politècnica de València

About

A. Andrés-Bello is an author at Universitat Politècnica de València specializing in food quality, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	540
2	Engineering	3	3	412
3	Education	1	1	300
4	Public Health	1	1	18
5	Environmental Engineering	1	1	91

A. Andrés-Bello

Publications

993

Citations

H-Index

Page 1

	Year	Citations
Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis) Purificación García‐Segovia, A. Andrés-Bello, Javier Martı́nez-Monzó Journal of Food Engineering Animal PhysiologyEngineeringMechanical PropertiesAnimal NutritionAnimal Science	2006	300
Effect of pH on Color and Texture of Food Products A. Andrés-Bello, V. Barreto-Palacios, Purificación García‐Segovia, Food Engineering Reviews Food ChemistryNutritionFood AnalysisAgricultural EconomicsFood Products	2013	269
Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes Purificación García‐Segovia, A. Andrés-Bello, Javier Martı́nez-Monzó LWT Food ChemistryAir-dried Shiitake MushroomEngineeringEnvironmental EngineeringWater Purification	2010	91
Vacuum Frying: An Alternative to Obtain High-Quality Dried Products A. Andrés-Bello, Purificación García‐Segovia, Javier Martı́nez-Monzó Food Engineering Reviews Food ChemistryFood PreservationFood EngineeringFood ProcessingVacuum Frying	2011	76
Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes Purificación García‐Segovia, A. Andrés-Bello, Javier Martı́nez-Monzó Journal of Food Engineering Food ChemistryDifferent Cooking ProcessesFood QualityTextural PropertiesVegetable Production	2007	71
Osmotic dehydration of Aloe vera (Aloe barbadensis Miller) Purificación García‐Segovia, C. Mognetti, A. Andrés-Bello, Journal of Food Engineering Physiological Plant PathologyOsmoregulationOsmotic StressAloe Vera	2009	44
Vacuum frying process of gilthead sea bream (Sparus aurata) fillets A. Andrés-Bello, Purificación García‐Segovia, Javier Martı́nez-Monzó Innovative Food Science & Emerging Technologies Gilthead Sea Bream	2010	44
Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata) A. Andrés-Bello, Carlos de Jesús, Purificación García‐Segovia, LWT	2014	23
Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin Purificación García‐Segovia, V. Barreto-Palacios, C. Iborra‐Bernad, International Journal of Gastronomy and Food Science	2012	21
Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products A. Andrés-Bello, C. Iborra‐Bernad, Purificación García‐Segovia, Food and Bioprocess Technology Materials ScienceEngineeringKonjac GlucomannanMechanical PropertiesFunctional Property	2012	21

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