Carmela Belloch - Concepedia

Author

Carmela Belloch

Instituto de Agroquímica y Tecnología de Alimentos ORCID

Also Known As

Belloch C, C BELLOCH, C Belloch, C. Belloch, Carmela Belloch, Carmen Belloch

103

Publications

4.2K

Citations

H-Index

Concepts

All Affiliations

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

About

Carmela Belloch is an author at Instituto de Agroquímica y Tecnología de Alimentos specializing in microbiology, medicine, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	18	21	1.1K
2	Health Sciences	16	17	798
3	Natural Sciences	11	12	553
4	Engineering	6	6	374
5	Education	1	1	46

Carmela Belloch

Publications

Citations

H-Index

Page 1

	Year	Citations
Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers Braulio Esteve‐Zarzoso, Carmela Belloch, F. Uruburu, INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY	1999	958
Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex Carmela Belloch, Sandi Orlić, Eladio Barrio, International Journal of Food Microbiology BiologyFungal Cell BiologyBioenergeticsGeneticsBiotechnology	2008	214
Yeast strains as potential aroma enhancers in dry fermented sausages Mónica Flores, Sara Corral, Liliana Cano-García, International Journal of Food Microbiology Food FermentationIn Vitro FermentationFood BioprocessingPotential Aroma EnhancersFood Safety	2015	140
Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production Fernando Viana, Carmela Belloch, Salvador Vallés, International Journal of Food Microbiology BiologyBiosynthesisEngineeringBiochemistryNatural Sciences	2011	118
Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains Liliana Cano-García, Silvia Rivera-Jiménez, Carmela Belloch, Food Chemistry Food FermentationAroma CompoundsBiochemical EngineeringFood MicrobiologyDebaryomyces Hansenii Strains	2013	116
Virulence and Molecular Typing of Vibrio harveyi Strains Isolated from Cultured Dentex, Gilthead Sea Bream and European Sea Bass María J. Pujalte, Ariadna Sitjà‐Bobadilla, M. Carmen Macián, Systematic and Applied Microbiology Gilthead Sea BreamCultured DentexVirulence FactorPathogenesisMolecular Typing	2003	100
Production of aroma compounds by cryotolerant<i>Saccharomyces</i>species and hybrids at low and moderate fermentation temperatures Amparo Gamero, Jordi Tronchoni, Amparo Querol, Journal of Applied Microbiology	2013	94
Chimeric Genomes of Natural Hybrids of <i>Saccharomyces cerevisiae</i> and <i>Saccharomyces kudriavzevii</i> Carmela Belloch, Roberto Pérez‐Torrado, Sara S. González, Applied and Environmental Microbiology	2009	89
Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples MarÃa Luisa Ãlvarez-RodrÃguez, Carmela Belloch, Mercedes Villa, FEMS Microbiology Letters Industrial MycologyCork StoppersFood FermentationBiochemistryFilamentous Fungi	2003	86
Phylogeny of the genus Kluyveromyces inferred from the mitochondrial cytochrome-c oxidase II gene. Carmela Belloch, Amparo Querol, María del Mar Román García, INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY BiologyMitochondrial GeneMitochondrial TreePhylogeneticsBiochemistry	2000	83

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