D. Álvarez - Concepedia

Author

D. Álvarez

Universidad de Murcia ORCID

Also Known As

D. Alvarez, D. C. C. Alvarez, D. Álvarez, Daniel Alvarez, Daniel Álvarez, Daniela Sofia Lima Alvarez

Publications

752

Citations

H-Index

Concepts

All Affiliations

Universidad de Murcia University of Kentucky Institute of Agrifood Research and Technology Infectious Disease Research Institute

DÁ

About

D. Álvarez is an author at Universidad de Murcia specializing in health sciences, food quality, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	495
2	Engineering	4	4	186
3	Education	2	2	35
4	Medicine	1	1	19
5	Applied Physics	1	1	27

D. Álvarez

Publications

685

Citations

H-Index

Page 1

	Year	Citations
Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters D. Álvarez, Shai Barbut Meat Science Food ChemistryCooked Meat BattersFood ColloidFood AnalysisEmulsion Stability	2013	159
Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut D. Álvarez, Youling L. Xiong, M. Castillo, Meat Science Food ChemistryEngineeringMechanical PropertiesFood PhysicMechanical Engineering	2012	105
Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters D. Álvarez, R. M. Delles, Youling L. Xiong, LWT Food ChemistryFood ColloidEmulsionEmulsion StabilityFood Engineering	2011	76
Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations Gema Nieto, M. Castillo, Youling L. Xiong, Meat Science Food ChemistryNutritionFood ColloidDifferent Fat ConcentrationsAlcalase-hydrolyzed Potato Proteins	2009	71
Isolation of Chlamydia abortus from a laboratory worker diagnosed with atypical pneumonia Nieves Ortega, Marı́a C. Gallego, A. Murcia-Belmonte, Irish Veterinary Journal	2015	45
Prediction of meat emulsion stability using reflection photometry D. Álvarez, M. Castillo, F. A. Payne, Journal of Food Engineering EngineeringMechanicsRheologyReflection PhotometryMeat Quality	2007	36
Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch Sancho Bañón, Pedro Luis Gomis Díaz, Gema Nieto, Meat Science Pork ProductsNutritionFood CompositionFat/lean RatioAnimal Nutrition	2008	31
Modeling the influence of electron beam irradiation on the heat resistance of Bacillus cereus spores Manuel Valero, J.A. Sarrı́as, D. Álvarez, Food Microbiology EngineeringRadiation EffectApplied PhysicsBacillus Cereus SporesHeat Resistance	2005	27
Sensory perception of meat from entire male pigs processed by different heating methods Irene Peñaranda, Ma Dolores Garrido, Macarena Egea, Meat Science Animal StudyAnimal ScienceSensory PerceptionEntire Male PigsSensometrics	2017	24
Identification of Highly Specific and Cross‐Reactive Antigens of <i>Leishmania</i> Species by Antibodies from <i>Leishmania (Leishmania) chagasi</i> Naturally Infected Dogs André M. Vale, Ricardo Toshio Fujiwara, A. F. Da Silva Neto, Zoonoses and Public Health	2008	22

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