Amparo Quiles - Concepedia

Author

Amparo Quiles

Universitat Politècnica de València

Also Known As

A QUILES, A Quiles, A. Quiles, Amparo QUILES, Amparo Quiles, Amparo Quiles-Chuliá

134

Publications

3.5K

Citations

H-Index

Concepts

All Affiliations

Universitat Politècnica de València Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Universidade Estadual Paulista (Unesp)

About

Amparo Quiles is an author at Universitat Politècnica de València specializing in health sciences, food chemistry, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	24	40	1.2K
2	Engineering	15	20	784
3	Medicine	5	5	200
4	Management	2	2	66
5	Social Sciences	1	1	42

Amparo Quiles

Publications

3.2K

Citations

H-Index

Page 1

	Year	Citations
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation Elisa Franco Ribeiro, Pere Morell, Vânia Regina Nicoletti, Food Hydrocolloids Food ColloidEmulsion StabilisationMicroemulsionFood EngineeringEmulsion	2021	280
Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’ Alejandra Salvador, L. Arnal, Cristina Besada, Postharvest Biology and Technology EngineeringBotanyDeastringency TreatmentStructural ChangesAgricultural Economics	2007	184
Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers Elisa Franco Ribeiro, Taís Téo de Barros‐Alexandrino, O. B. G. Assis, Carbohydrate Polymers	2020	128
Recent trends in oil structuring using hydrocolloids Santiago Bascuas, Pere Morell, Isabel Hernando, Food Hydrocolloids Petroleum ReservoirEngineeringRecent TrendsFluid MechanicsMechanical Engineering	2021	126
Composition and physicochemical properties of dried berry pomace Anne‐Marie Reißner, Said Al‐Hamimi, Amparo Quiles, Journal of the Science of Food and Agriculture	2018	110
Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative Santiago Bascuas, M. Espert, Empar Llorca, LWT Chocolate SpreadsFood ColloidFat AlternativeFood EngineeringFood Structure	2020	88
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach Sara Victoria Ángel-Rendón, Annamaría Filomena-Ambrosio, María Hernández‐Carrión, Meat Science Food ChemistryPhysicochemical ApproachMeat PackagingFood AnalysisDifferent Cooking Methods	2020	80
Changes in proteins during Teruel dry-cured ham processing Virginia Larrea, Isabel Hernando, Amparo Quiles, Meat Science Alternative Protein SourceFood ProcessingBiotechnologyBiochemistry	2006	72
Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids Santiago Bascuas, Isabel Hernando, Gemma Moraga, International Journal of Food Science & Technology Food ChemistryOlive Oil OleogelsFood ColloidBiomanufacturingEmulsion‐template Approach	2019	67
Cell Wall Stability of Fresh‐Cut Fuji Apples Treated with Calcium Lactate L. Alandes, Isabel Hernando, Amparo Quiles, Journal of Food Science	2006	65

Page 1