Concepedia

F Garc�a-Ochoa

FG

4

Publications

365

Citations

4

H-Index

1992

Active since

Affiliations

Universidad Complutense de Madrid(Current)

F Garc�a-Ochoa is an author at Universidad Complutense de Madrid specializing in rheology, food chemistry, and food processing.

Top concepts

RheologyEngineeringFood ChemistryFood ProcessingPolymer ScienceBotanyHealthNutritionBiophysicsBiopolymers

Publications per year

1992–2001

4

Publications

4

Viscosity of guar gum and xanthan/guar gum mixture solutions

José A. Casas, A.F. Mohedano, F Garc�a-Ochoa · Journal of the Science of Food and Agriculture · 2000 · 198 citations

Guar Gum, Engineering, Polymer Solution +10

Viscosity of solutions of xanthan/locust bean gum mixtures

José A. Casas, F Garc�a-Ochoa · Journal of the Science of Food and Agriculture · 1999 · 72 citations · Full text

Food Chemistry, Food Colloid, Biomanufacturing +13

Nutritional study of Xanthomonas campestris in xanthan gum production by factorial design of experiments

F Garc�a-Ochoa, Victoria E. Santos, A.P. Fritsch · Enzyme and Microbial Technology · 1992 · 62 citations

Food Chemistry, Nutrition, Factorial Design +6

Diffusion and chemical reaction rates with nonuniform enzyme distribution: An experimental approach

Miguel Ladero, Aurora Santos, F Garc�a-Ochoa · Biotechnology and Bioengineering · 2001 · 33 citations

Rows per page

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