Rossana Altamirano‐Fortoul

Author

Instituto de Agroquímica y Tecnología de Alimentos ORCID

Also Known As

R. Altamirano-Fortoul, R. Altamirano‐Fortoul, Rossana Altamirano-Fortoul, Rossana Altamirano‐Fortoul, Rossana del Carmen ALTAMIRANO-FORTOUL

Publications

570

Citations

H-Index

Concepts

All Affiliations

Instituto de Agroquímica y Tecnología de Alimentos Universitat Politècnica de València Consejo Superior de Investigaciones Científicas

About

Rossana Altamirano‐Fortoul is an author at Instituto de Agroquímica y Tecnología de Alimentos specializing in mechanical engineering, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	127
2	Medicine	3	3	258
3	Health Sciences	2	2	103
4	Public Health	1	1	101
5	Allergy	1	1	101

Rossana Altamirano‐Fortoul

Publications

563

Citations

H-Index

Page 1

	Year	Citations
Viability of some probiotic coatings in bread and its effect on the crust mechanical properties Rossana Altamirano‐Fortoul, R. Moreno-Terrazas, A. Quezada-Gallo, Food Hydrocolloids Food StructureCrust Mechanical PropertiesProbiotic CoatingsFood ProcessingMicrobiology	2012	123
Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies Javier Gil‐Humanes, Fernando Pistón, Rossana Altamirano‐Fortoul, PLoS ONE NutritionGluten-free NutritionFood IntoleranceFood AllergyAllergy	2014	101
Effect of high pressure processing on wheat dough and bread characteristics Marı́a Eugenia Bárcenas, Rossana Altamirano‐Fortoul, Cristina M. Rosell LWT Wheat DoughMechanical EngineeringHigh Pressure ProcessingFood EngineeringGrain Quality	2009	76
Effect of the amount of steam during baking on bread crust features and water diffusion Rossana Altamirano‐Fortoul, Alain Le‐Bail, Sylvie Chevallier, Journal of Food Engineering Bread Crust FeaturesWater Diffusion	2011	73
Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts Urszula Krupa‐Kozak, Rossana Altamirano‐Fortoul, Małgorzata Wronkowska, European Food Research and Technology Food ChemistryHealth SciencesCalcium CarbonateFood AnalysisAgricultural Economics	2012	52
Physico-chemical changes in breads from bake off technologies during storage Rossana Altamirano‐Fortoul, Cristina M. Rosell LWT EngineeringMechanical EngineeringFood BiophysicsAgricultural EconomicsGrain Quality	2010	51
Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough Cristina M. Rosell, Rossana Altamirano‐Fortoul, Clyde Don, Cereal Chemistry EngineeringFood BiophysicsInduced Protein AggregationStarch Structural ChangesWheat Flour Dough	2012	34
Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure Rossana Altamirano‐Fortoul, Isabel Hernando, Cristina M. Rosell Journal of Texture Studies Water ActivityEngineeringMechanical PropertiesMoisture ContentFood Physic	2012	31
Influence of Amyloglucosidase in Bread Crust Properties Rossana Altamirano‐Fortoul, Isabel Hernando, Cristina M. Rosell Food and Bioprocess Technology Food ChemistryBiochemistryBiotechnologyPolysaccharideHemicellulose	2013	11
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives Rossana Altamirano‐Fortoul, Pilar Hernández‐Muñoz, Isabel Hernando, Journal of Food Engineering Materials ScienceDifferent Food AdditivesEngineeringMechanical PropertiesFunctional Property	2015	11

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