Agustı́n Olano - Concepedia

Author

Agustı́n Olano

Instituto de Fermentaciones Industriales

Also Known As

A OLANO, A. Olano, A. Sibón Olano, AGUSTIN OLANO, AGUSTÍN OLANO, Agustín Olano, Agustin Olano, Agustín Olano, Agustín Sibón Olano, Agustı́n Olano

275

Publications

7.4K

Citations

H-Index

116

Concepts

All Affiliations

Instituto de Fermentaciones Industriales Universidad Autónoma de Madrid Instituto de Investigación en Ciencias de la Alimentación Consejo Superior de Investigaciones Científicas Instituto de Química Orgánica General

About

Agustı́n Olano is an author at Instituto de Fermentaciones Industriales specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	29	51	2.2K
2	Engineering	28	47	2K
3	Medicine	25	37	1.8K
4	Education	3	3	118
5	Humanities	1	1	47

Agustı́n Olano

150

Publications

6.8K

Citations

H-Index

Page 1

	Year	Citations
The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk Rosina López‐Fandiño, Alfonso V. Carrascosa, Agustı́n Olano Journal of Dairy Science	1996	210
Optimization of conditions for galactooligosaccharide synthesis during lactose hydrolysis by β-galactosidase from Kluyveromyces lactis (Lactozym 3000 L HP G) Cristina Martı́nez-Villaluenga, Alejandra Cardelle‐Cobas, Nieves Corzo, Food Chemistry BiosynthesisEngineeringFood FermentationBiochemistryNatural Sciences	2007	147
Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods Maite Rada‐Mendoza, M. Luz Sanz, Agustı́n Olano, Food Chemistry Food ChemistryFood PreservationFood EngineeringFood ProcessingFruit-based Infant Foods	2003	144
Galactooligosaccharides derived from lactose and lactulose: Influence of structure on Lactobacillus, Streptococcus and Bifidobacterium growth Alejandra Cardelle‐Cobas, Nieves Corzo, Agustı́n Olano, International Journal of Food Microbiology Lactic Acid BacteriaGlycobiologyBifidobacterium GrowthPolysaccharideMicrobiology	2011	139
Comparison of fractionation techniques to obtain prebiotic galactooligosaccharides Oswaldo Hernández‐Hernández, Ana I. Ruiz‐Matute, Agustı́n Olano, International Dairy Journal Fractionation TechniquesGlycobiologyBiotechnologyPolysaccharideMicrobiology	2009	139
Distribution of minerals and proteins between the soluble and colloidal phases of pressurized milks from different species Rosina López‐Fandiño, Miguel Ángel de la Fuente, Mercedes Ramos, Journal of Dairy Research Food ColloidFood BiophysicsDifferent SpeciesColloidal PhasesMaximum Dissociation	1998	115
Lactulose as a food ingredient Agustı́n Olano, Nieves Corzo Journal of the Science of Food and Agriculture NutritionFood AnalysisPolysaccharideSynthetic KetoseProbiotics	2009	111
High-Pressure Effects on Maillard Reaction between Glucose and Lysine F. Javier Moreno, Elena Molina, Agustı́n Olano, Journal of Agricultural and Food Chemistry	2002	101
Formation of Amadori Compounds in Dehydrated Fruits M. Luz Sanz, M. Dolores del Castillo, Nieves Corzo, Journal of Agricultural and Food Chemistry	2001	97
In vitro glycation and antigenicity of soy proteins Jürgen van de Lagemaat, José Manuel Silván, F. Javier Moreno, Food Research International Food ChemistryProtein GlycosylationBiochemistryNatural SciencesGlycobiology	2006	95

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