Maite Cháfer - Concepedia

Author

Maite Cháfer

Universitat Politècnica de València

Also Known As

Maite Chafer, Maite Chafera, Maite Cháfer

Publications

4.3K

Citations

H-Index

Concepts

All Affiliations

Universitat Politècnica de València

About

Maite Cháfer is an author at Universitat Politècnica de València specializing in health sciences, food technology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	1.6K
2	Engineering	8	8	1.1K
3	Medicine	3	3	349
4	Public Health	2	2	76
5	Biochemistry	1	1	219

Maite Cháfer

Publications

3.8K

Citations

H-Index

Page 1

	Year	Citations
Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes Laura Sánchez‐González, Clara Pastor, María Vargas, Postharvest Biology and Technology Food ChemistryEdible FilmChitosan CoatingsBergamot Essential OilFood Preservation	2010	349
Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum Laura Sánchez‐González, Maite Cháfer, Amparo Chiralt, Carbohydrate Polymers Chemical EngineeringEdible FilmEdible PackagingEdible Chitosan FilmsBergamot Essential Oil	2010	314
Physical and antimicrobial properties of chitosan–tea tree essential oil composite films Laura Sánchez‐González, Chelo González‐Martínez, Amparo Chiralt, Journal of Food Engineering Edible FilmChemical EngineeringAntimicrobial PropertiesNatural Polymer	2010	272
Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil Laura Sánchez‐González, María Vargas, Chelo González‐Martínez, Food Hydrocolloids Food ChemistryChemical EngineeringBiomanufacturingEdible FilmEdible Packaging	2009	269
Effect of amylose:amylopectin ratio and rice bran addition on starch films properties Amalia Cano, Alberto Jiménez, Maite Cháfer, Carbohydrate Polymers Food ChemistryEngineeringBiochemistryRice Bran AdditionStarch Films Properties	2014	219
Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids Sandra Acosta, Alberto Jiménez, Maite Cháfer, Food Hydrocolloids Materials ScienceFood ChemistryBiopolymer GelEdible FilmEngineering	2015	185
Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk María Vargas, Maite Cháfer, Ana Albors, International Dairy Journal Food ChemistryNutritionAnimal NutritionSensory CharacteristicsPrecision Dairy	2008	184
Effect of essential oils on properties of film forming emulsions and films based on hydroxypropylmethylcellulose and chitosan Laura Sánchez‐González, Amparo Chiralt, Chelo González‐Martínez, Journal of Food Engineering Edible FilmEngineeringPolymer ScienceEssential OilsPolymer Chemistry	2011	173
Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks Neus Bernat, Maite Cháfer, Julia Rodríguez‐García, LWT Mechanical EngineeringFood EngineeringFood ProcessingHigh Pressure HomogenisationThermal Processing	2014	171
Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol Clara Pastor, Laura Sánchez‐González, Amparo Chiralt, Food Hydrocolloids Edible FilmNatural PolymerPolysaccharideAntioxidant PropertiesBiomolecular Engineering	2012	171

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