Concepedia

Author

Carmen Sánchez

Instituto Nacional de Investigación y Tecnología Agraria y AlimentariaORCID

Also Known As

C. Sánchez, Carmen Sánchez

14

Publications

271

Citations

8

H-Index

29

Concepts

All Affiliations

Instituto Nacional de Investigación y Tecnología Agraria y AlimentariaUniversity of Castilla-La ManchaQuadram Institute
CS

About

Carmen Sánchez is an author at Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria specializing in public health, food microbiology, and food safety.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Public Health

4

4

206

2

Health Sciences

3

3

169

3

Microbiology

3

3

83

4

Medicine

1

1

37

5

Biochemistry

1

1

37

Carmen Sánchez

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6

Publications

235

Citations

6

H-Index

YearCitations

The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

Claudia Arribas, Blanca Cabellos, Carmen Sánchez,

Food & Function

2017

123

Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation

Pilar Gaya, Carmen Sánchez, Manuel Núñez,

Journal of Dairy Research

2005

37

Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage

Nerea Martínez-Onandi, Carmen Sánchez, Manuel Núñez,

Food Microbiology

2019

28

Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum

Sonia Garde, Javier Calzada, Carmen Sánchez,

International Journal of Food Microbiology

2020

18

Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese

Marta Ávila, Carmen Sánchez, Javier Calzada,

Food Research International

2022

18

Diversity and spoilage potential of Pseudomonas spp. from Spanish milk and dairy products: Impact on fresh cheese and milk quality

Marta Ávila, Carmen Sánchez, Javier Calzada,

Food Research International

2025

11

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