Margarita Fernández

Author

Margarita Fernández

Universidad de Extremadura

Also Known As

Fernandez, M, M. Fernández, M. Ramírez Fernández, M.R. Fernandez, Margarita Fernández, Mariano Ángel Fernández

Publications

227

Citations

H-Index

Concepts

All Affiliations

Universidad de Extremadura Centro Tecnológico Agroalimentario de Extremadura

About

Margarita Fernández is an author at Universidad de Extremadura specializing in health sciences, food technology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	151
2	Engineering	1	1	20
3	Medicine	1	1	22
4	Natural Sciences	1	1	16
5	Biochemistry	1	1	16

Margarita Fernández

Publications

210

Citations

H-Index

Page 1

	Year	Citations
Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine José Antonio Regodón Mateos, Francisco Pérez Nevado, Margarita Fernández Enzyme and Microbial Technology Food ChemistryFood FermentationFlavoromicsYeastMajor Volatile Compounds	2006	93
Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón” Margarita Fernández, María José Benito, Alberto Martı́n, Heliyon	2016	30
Development and characterization of an active polyethylene film containing<i>Lactobacillus curvatus</i>CRL705 bacteriocins Mariana Blanco Massani, Margarita Fernández, Alejandro Ariosti, Food Additives & Contaminants Part A	2008	29
Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry‐fermented sausages Margarita Fernández, Alberto Martı́n, María José Benito, International Journal of Food Science & Technology NutritionFood AnalysisFood PreservationOxidative StressFood Chemistry	2015	22
Influence of the technological properties of vegetable rennet (<i><scp>C</scp>ynara cardunculus</i>) on the physicochemical, sensory and rheological characteristics of ‘<scp>T</scp>orta del <scp>C</scp>asar’ cheese Elena Ordiales, Alberto Martı́n, María José Benito, International Journal of Dairy Technology EngineeringFood AnalysisAgricultural EconomicsTechnological PropertiesFood Control	2014	20
Proteolytic effect of <i>Cynara cardunculus</i> rennet for use in the elaboration of ‘Torta del Casar’ cheese Elena Ordiales, María José Benito, Alberto Martı́n, Journal of Dairy Research Food AnalysisDel CasarAmino Acid NitrogenFood ChemistryBioanalysis	2013	16

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