Sara I.F.S. Martins - Concepedia

Author

Sara I.F.S. Martins

Also Known As

S. I. F. S. Martins, S.I.F.S. Martins, Sara I F S Martins, Sara I. F. S. Martins, Sara I.F.S Martins, Sara I.F.S. Martins, Sara Martins

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

Wageningen University & Research Unilever (Netherlands)Stellenbosch University Universidade Católica Portuguesa Unilever (United Kingdom)

About

Sara I.F.S. Martins is an author at Wageningen University & Research specializing in biochemistry, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	357
2	Medicine	6	6	602
3	Health Sciences	5	5	160
4	Natural Sciences	1	1	39
5	Social Sciences	1	1	28

Sara I.F.S. Martins

Publications

971

Citations

H-Index

Page 1

	Year	Citations
A kinetic model for the glucose/glycine Maillard reaction pathways Sara I.F.S. Martins, M.A.J.S. van Boekel Food Chemistry Energy MetabolismBiochemistryBioenergeticsGlycobiologyMetabolic Engineering	2004	283
Kinetics of the glucose/glycine Maillard reaction pathways: influences of pH and reactant initial concentrations Sara I.F.S. Martins, M.A.J.S. van Boekel Food Chemistry EngineeringFood QualityBiochemistryBioenergeticsFood Biophysics	2004	133
Melanoidins extinction coefficient in the glucose/glycine Maillard reaction Sara I.F.S. Martins, M.A.J.S. van Boekel Food Chemistry BiochemistryFood BiophysicsGlycobiologyMetabolismFood Quality	2003	133
Kinetic modelling of Amadori N-(1-deoxy-d-fructos-1-yl)-glycine degradation pathways. Part I—Reaction mechanism Sara I.F.S. Martins, Antonius T. M. Marcelis, M.A.J.S. van Boekel Carbohydrate Research EngineeringBiochemistryEnzyme CatalysisStructure-function Enzyme KineticsChemical Kinetics	2003	91
Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams Charfedinne Ayed, Sara I.F.S. Martins, Ann‐Marie Williamson, Food Chemistry Food ChemistryNutritionSaliva ImpactIce CreamsFood Processing	2017	55
Kinetic modelling of Amadori N-(1-deoxy-d-fructos-1-yl)-glycine degradation pathways. Part II—Kinetic analysis Sara I.F.S. Martins, M.A.J.S. van Boekel Carbohydrate Research EngineeringBiotransformationBiochemistryEnzyme CatalysisStructure-function Enzyme Kinetics	2003	49
Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde Formation Ana Rita Monforte, Sara I.F.S. Martins, A. C. Silva Ferreira Journal of Agricultural and Food Chemistry Strecker Aldehyde FormationFood AnalysisDegradation ReactionChemistryQuinone Formation	2017	39
Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness Marion Doyennette, Monica G. Aguayo-Mendoza, Ann-Marie Williamson, Food Quality and Preference Food ChoiceBehavioral SciencesCognitive ScienceIce CreamsSensory Science	2019	28
Persistence of aroma volatiles in the oral and nasal cavities: real-time monitoring of decay rate in air exhaled through the nose and mouth José Antonio Sánchez-López, Aldo Ziere, Sara I.F.S. Martins, Journal of Breath Research Real-time MonitoringEngineeringChemical CompositionDecay RateVolatile Element	2016	24
Fate of glycine in the glucose–glycine reaction: a kinetic analysis M.A.J.S. van Boekel, Sara I.F.S. Martins International Congress Series BiochemistryGlucose–glycine ReactionMetabolismCarbohydrate-protein InteractionBiomolecular Engineering	2002	22

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