José Antonio Curiel

Author

José Antonio Curiel

Instituto de Fermentaciones Industriales ORCID

Also Known As

J. A. Curiel, J.A. Curiel, Jose A. Curiel, Jose Antonio Curiel, Jose Curiel, José A. Curiel, José Antonio Curiel

111

Publications

4.3K

Citations

H-Index

Concepts

All Affiliations

Instituto de Fermentaciones Industriales Instituto de Ciencia y Tecnología de Alimentos y Nutrición University of Bari Aldo Moro Instituto de Química Física Blas Cabrera Consejo Superior de Investigaciones Científicas

About

José Antonio Curiel is an author at Instituto de Fermentaciones Industriales specializing in microbiology, biotechnology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	16	1.1K
2	Medicine	16	17	847
3	Engineering	11	11	714
4	Public Health	5	5	489
5	Natural Sciences	2	2	161

José Antonio Curiel

Publications

3.2K

Citations

H-Index

Page 1

	Year	Citations
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties Rossana Coda, Leena Melama, Carlo Giuseppe Rizzello, International Journal of Food Microbiology EngineeringFood FermentationFood AnalysisAgricultural EconomicsBiotechnology	2014	220
Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria Luana Nionelli, Rossana Coda, José Antonio Curiel, International Journal of Food Microbiology BiomanufacturingFood FermentationLactic Acid BacteriaBiochemical EngineeringBiotechnology	2014	198
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation José Antonio Curiel, Rossana Coda, Isabella Centomani, International Journal of Food Microbiology NutritionFunctional CharacteristicsFood FermentationSourdough FermentationAgricultural Economics	2014	178
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries José Antonio Curiel, Daniela Pinto, Barbara Marzani, Microbial Cell Factories	2015	111
Improvement of Enzyme Properties with a Two-Step Immobilizaton Process on Novel Heterofunctional Supports César Mateo, Juan M. Bolívar, César A. Godoy, Biomacromolecules Bioorganic ChemistryEngineeringEnzyme PropertiesGlycobiologyChemical Biology	2010	108
Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds José María Landete, José Antonio Curiel, Héctor Rodrı́guez, Journal of Functional Foods Phenolic CompoundsFood Bioactive CompoundBiochemistryAryl GlycosidasesMicrobiology	2014	103
Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry Jorge G. Figueroa, Isabel Borrás‐Linares, Raquel Del Pino‐García, Food Chemistry Food ChemistryEdible FilmEdible PackagingAvocado PeelBiotechnology	2021	103
Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains José María Landete, José Antonio Curiel, Héctor Rodrı́guez, Food Chemistry Phenolic CompoundsBiochemistryFood MicrobiologyMicrobiologyPhytochemistry	2007	98
Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages José Antonio Curiel, Alfonso V. Carrascosa, Rosario Múñoz, Meat Science Food SpoilageLactic Acid BacteriaBiotechnologyFood MicrobiologyMicrobiology	2013	96
Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten Carlo Giuseppe Rizzello, José Antonio Curiel, Luana Nionelli, Food Microbiology ProbioticWheat BreadFood FermentationLactic Acid BacteriaBiotechnology	2013	94

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