Concepedia

Marı́a Eugenia Bárcenas

ME

12

Publications

1.2K

Citations

12

H-Index

1997

Active since

Affiliations

Universidad de las Américas Puebla(Current)

Instituto de Agroquímica y Tecnología de Alimentos

Marı́a Eugenia Bárcenas is an author at Universidad de las Américas Puebla specializing in health sciences, food engineering, and food preservation.

Top concepts

HealthFood EngineeringFood PreservationFood QualityFood StorageFood TechnologyFood SafetyFood ChemistryFood ProcessingBiophysics

Publications per year

1997–2013

12

Publications

12

Effect of HPMC addition on the microstructure, quality and aging of wheat bread

Marı́a Eugenia Bárcenas, Cristina M. Rosell · Food Hydrocolloids · 2005 · 238 citations

Food Chemistry, Wheat Bread, Food Structure +6

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

Marı́a Eugenia Bárcenas, Jessica De la O-Keller, Cristina M. Rosell · Journal of Food Engineering · 2009 · 129 citations · Full text

Food Chemistry, Major Wheat, Polysaccharide +2

Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition

Marı́a Eugenia Bárcenas, Cristina M. Rosell · Journal of Food Engineering · 2004 · 123 citations

Shelf Life, Low Temperatures, Hpmc Addition +7

Effect of frozen storage time on the bread crumb and aging of par-baked bread

Marı́a Eugenia Bárcenas, Cristina M. Rosell · Food Chemistry · 2005 · 116 citations

Par-baked Bread, Freeze-thaw Cycling, Frozen Storage Time +2

Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage

Marı́a Eugenia Bárcenas, Carmen Benedito, Cristina M. Rosell · Food Hydrocolloids · 2004 · 112 citations

Interrupted Baking Process, Frozen Storage, Bread Improvers +6

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