Alfonso V. Carrascosa

Author

Instituto de Fermentaciones Industriales

Also Known As

A CARRASCOSA, A Carrascosa, A. V. Carrascosa, A.V Carrascosa, A.V. Carrascosa, Alfonso Carrascosa, Alfonso V Carrascosa, Alfonso V. Carrascosa, Alfonso Vicente Carrascosa

205

Publications

Citations

H-Index

Concepts

All Affiliations

Instituto de Fermentaciones Industriales Instituto de Catálisis y Petroleoquímica Universidad Autónoma de Madrid Consejo Superior de Investigaciones Científicas Instituto de Investigación en Ciencias de la Alimentación

About

Alfonso V. Carrascosa is an author at Instituto de Fermentaciones Industriales specializing in biotechnology, microbiology, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	20	23	1.3K
2	Engineering	19	20	849
3	Health Sciences	15	17	978
4	Natural Sciences	11	11	460
5	Education	1	1	49

Alfonso V. Carrascosa

Publications

3.9K

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
Yeasts in foods and beverages: In vitro characterisation of probiotic traits Ana María Gil-Rodríguez, Alfonso V. Carrascosa, Teresa Requena LWT Vitro CharacterisationProbioticFood FermentationIn Vitro FermentationGenetics	2015	149
PCR Detection of Foodborne Bacteria Producing the Biogenic Amines Histamine, Tyramine, Putrescine, and Cadaverine Blanca de las Rivas, Ãngela Marcobal, Alfonso V. Carrascosa, Journal of Food Protection Foodborne BacteriaMicrobial ContaminationPathogen DetectionBiogenic Amines HistaminePcr Detection	2006	132
Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp. José Manuel Silván, Elisa Mingo, María Eugenia Hidalgo, Food Control Antimicrobial SusceptibilityBioassay-guided IsolationMedicineAntibacterial ActivityAntibacterial Agent	2012	129
The immobilization of a thermophilic β-galactosidase on Sepabeads supports decreases product inhibition Benevides C. Pessela, César Mateo, Manuel Fuentes, Enzyme and Microbial Technology EngineeringBiochemistrySepabeads SupportsGlycobiologyBiochemical Engineering	2003	117
Effect of Accelerated Autolysis of Yeast on the Composition and Foaming Properties of Sparkling Wines Elaborated by a Champenoise Method Yolanda Núñez, Alfonso V. Carrascosa, Ramón González, Journal of Agricultural and Food Chemistry	2005	110
Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages José Antonio Curiel, Alfonso V. Carrascosa, Rosario Múñoz, Meat Science Food SpoilageLactic Acid BacteriaBiotechnologyFood MicrobiologyMicrobiology	2013	96
Isolation and Characterization of a Thermally Extracted Yeast Cell Wall Fraction Potentially Useful for Improving the Foaming Properties of Sparkling Wines Yolanda Núñez, Alfonso V. Carrascosa, Ramón González, Journal of Agricultural and Food Chemistry	2006	95
Antimicrobial activity of phenolic compounds of wine against Campylobacter jejuni M. Gañán, Adolfo J. Martínez-Rodríguez, Alfonso V. Carrascosa Food Control MedicineFood MicrobiologyAntimicrobial ActivityAntibacterial AgentMicrobiology	2008	94
Release of nitrogen compounds to the extracellular medium by three strains of Saccharomyces cerevisiae during induced autolysis in a model wine system Adolfo J. Martínez-Rodríguez, Alfonso V. Carrascosa, M. Carmen Polo International Journal of Food Microbiology Model Wine SystemBiochemistryFungal Cell BiologyBioenergeticsBiotechnology	2001	90

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