Marta Corzo-Martínez

Author

Instituto de Fermentaciones Industriales

Also Known As

M CORZOMARTINEZ, M. Corzo-Martínez, M. Corzo‐Martínez, Marta Corzo-Martínez

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Instituto de Fermentaciones Industriales University of Tennessee at Knoxville Instituto de Química Orgánica General

About

Marta Corzo-Martínez is an author at Instituto de Fermentaciones Industriales specializing in engineering, biomolecular engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	280
2	Biochemistry	4	4	316
3	Medicine	3	3	284
4	Health Sciences	2	2	48
5	Natural Sciences	1	1	129

Marta Corzo-Martínez

Publications

547

Citations

H-Index

Page 1

	Year	Citations
Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin Marta Corzo-Martínez, Ana C. Soria, Josefina Belloque, International Dairy Journal Animal PhysiologyNutritionProtein GlycosylationBiochemistryAnimal Nutrition	2010	129
Structural Characterization of Bovine β-Lactoglobulin−Galactose/Tagatose Maillard Complexes by Electrophoretic, Chromatographic, and Spectroscopic Methods Marta Corzo-Martínez, F. Javier Moreno, Agustı́n Olano, Journal of Agricultural and Food Chemistry Structural CharacterizationEngineeringFood BiophysicsGlycobiologyCarbonyl Group	2008	83
Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran Marta Corzo-Martínez, F. Javier Moreno, Mar Villamiel, Food Hydrocolloids Food ChemistrySodium CaseinateEngineeringGlycobiologyRheological Properties	2009	77
Characterization and in Vitro Digestibility of Bovine β-Lactoglobulin Glycated with Galactooligosaccharides M. Luz Sanz, Marta Corzo-Martínez, Robert A. Rastall, Journal of Agricultural and Food Chemistry EngineeringGlycobiologyPolysaccharideFood ChemistryMaldi-tof Mass Spectra	2007	72
Chemical and Physicochemical Quality Parameters in Carrots Dehydrated by Power Ultrasound Ana C. Soria, Marta Corzo-Martínez, Antonia Montilla, Journal of Agricultural and Food Chemistry	2010	48
Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound Marta Corzo-Martínez, Ana C. Soria, Mar Villamiel, Journal of Dairy Science	2010	33
Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours Nadia Moussou, Marta Corzo-Martínez, M. Luz Sanz, Journal of Food Science and Technology Food ChemistryNutritionEngineeringBiochemistryIn Vitro Fermentation	2016	32
Effect of Ultra-High Pressure Homogenization on the Interaction Between Bovine Casein Micelles and Ritonavir Marta Corzo-Martínez, Maneesha S. Mohan, J.T. Dunlap, Pharmaceutical Research Food ColloidHigh Hydrostatic PressureUltra-high Pressure HomogenizationMicelleProtein Phase Separation	2014	24
Role of Pyridoxamine in the Formation of the Amadori/Heyns Compounds and Aggregates during the Glycation of β-Lactoglobulin with Galactose and Tagatose Marta Corzo-Martínez, F. Javier Moreno, Agustı́n Olano, Journal of Agricultural and Food Chemistry	2009	17
Effect of storage on quality of industrially dehydrated onion, garlic, potato and carrot Juliana Gamboa‐Santos, Ana C. Soria, Marta Corzo-Martínez, DIGITAL.CSIC (Spanish National Research Council (CSIC))	2012	16

Page 1