J. Silverio - Concepedia

Author

J. Silverio

Lund University

Also Known As

J. Silverio, Jordanna Porto Inácio, JosÉ Silverio, José Silverio

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Lund University Swedish University of Agricultural Sciences

About

J. Silverio is an author at Lund University specializing in food chemistry, engineering, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	1K
2	Biomolecular Engineering	4	4	1K
3	Biochemistry	3	3	928
4	Health Sciences	2	2	89
5	Civil Engineering	1	1	11

J. Silverio

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches Helena Fredriksson, J. Silverio, Roger Andersson, Carbohydrate Polymers Food ChemistryBiopolymer GelEngineeringBiochemistryDifferent Starches	1998	685
The effect of temperature cycling on the amylopectin retrogradation of starches with different amylopectin unit-chain length distribution J. Silverio, Helena Fredriksson, Roger Andersson, Carbohydrate Polymers Food ChemistryEngineeringBiochemistryFood BiophysicsBiochemical Engineering	2000	171
Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato Helena Fredriksson, Inger Björck, Roger Andersson, Carbohydrate Polymers Food Chemistryα-Amylase DegradationEngineeringStarch GelsBiochemical Engineering	2000	109
Starch‐Lipid Interactions in Common, Waxy, <i>ae du</i>, and <i>ae su2</i> Maize Starches Examined by Differential Scanning Calorimetry V. Kurtis Villwock, Ann‐Charlotte Eliasson, J. Silverio, Cereal Chemistry Lipid AnalysisEngineeringStarch‐lipid InteractionsDifferential Scanning CalorimetryStarch Structure	1999	72
Isothermal microcalorimetric studies on starch retrogradation J. Silverio, Erik Svensson, Ann‐Charlotte Eliasson, Journal of thermal analysis	1996	66
A comparative study of gelatinization of cassava and potato starch in an aqueous lipid phase (L2) compared to water José da Cruz Francisco, J. Silverio, A.‐C. Eliasson, Food Hydrocolloids Food ChemistryFood ColloidFood AnalysisPotato StarchFood Processing	1996	17
Surface properties of wheat flour-milling streams and rheological and thermal properties after hydration Ann‐Charlotte Eliasson, J. Silverio, Eva Tjerneld Journal of Cereal Science Rheological MeasurementFluid PropertiesEngineeringCivil EngineeringMechanical Engineering	1991	11

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