ResearcherPage Statistics: Herranz, Beatriz

 
Geo Map
Region #
USC - US & Canada 6902
EUR - Europe 1704
CH - China 1403
LA - Latin America 378
JPN - Jpn, S.Kor & Taiwan 134
ASIA - Asia, other 85
OTH - Other & undefined 10
AFR - Africa 3
Total 10619
Country #
US - United States of America 6901
CN - China 1403
RU - Russian Federation 403
FR - France 397
ES - Spain 382
DE - Germany 346
MX - Mexico 230
KR - Korea 117
GB - United Kingdom 73
IN - India 53
other - Other Country 320
Total 10625
City #
Mountain View 1502
Beijing 1283
Ashburn 892
Redmond 849
New Orleans 733
Boydton 579
Sunnyvale 570
Everett 372
Boardman 250
Madrid 211
other 3230
Total 10471
Most viewed items #
ID: 54166 - Food product based on fish and glucomannan, procedure for obtainment 530
ID: 65304 - Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products 523
ID: 79444 - First steps in using glucomannan to make thermostable gels for potential use in mince fish reestructuration 516
ID: 52207 - Producto alimenticio a base de pescado y glucomanano, y procedimiento de obtención 480
ID: 258677 - Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils 472
ID: 89084 - Obtaining a restructured seafood product from non- functional fish muscle by glucomannan addition: first steps 452
ID: 247406 - Effect of freezing and frozen storage on restructured FISH prototypes made withglucomannan and FISH mince 450
ID: 262525 - High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels 413
ID: 69018 - Influence of alkali and temperature on glucomannan gels at high concentration 411
ID: 154466 - Productos pesqueros reestructurados basados en gelificación en frío 395
ID: 241075 - Effect of high-pressure on the viscoelastic properties of aqueous glucomannan dispersions 394
ID: 304356 - Different additives to enhance the gelation of surimi gel with reduced sodium content 378
ID: 301424 - Effect of high pressure on reduced sodium chloride surimi gels 377
ID: 154507 - Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi 366
ID: 254630 - Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation 353
ID: 241091 - Effect of setting time on the rheological properties of suwari gels made with squid surimi with added Konjac glucomannan 324
ID: 331180 - New alternatives in seafood restructured products 322
ID: 321370 - Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers 308
ID: 351481 - Impacto de diferentes tipos de fibra en la microbiota intestinal: una aproximación reológica, microbiológica y metabólica empleando el Simulador Gastrointestinal Dinámico simgi® 304
ID: 241111 - Comparative effect of high-pressure and pH on the viscoelastic characteristics of aqueous glucomannan dispersions 296
ID: 314175 - Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels 275
ID: 66113 - Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories 268
ID: 64241 - Thermostability analyses of glucomannan gels. Concentration influence 253
ID: 350746 - Influence of viscosity on the growth of human gut microbiota 147
ID: 350932 - Ready-to-eat chickpea flour purée or cream processed by hydrostatic high pressure with final microwave heating 122
ID: 351001 - Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage 121
ID: 351038 - End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white 111
ID: 351007 - Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels 108
ID: 351538 - Effect of blanching, freezing and thawing on olive fruits quality 106
ID: 351269 - Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties 102
ID: 350874 - Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment 98
ID: 350895 - Rheometric non-isothermal gelatinization kinetics of chickpea flour-based gluten-free muffin batters with Added Biopolymers 97
ID: 352295 - A comparison of gluten wheat flour functionality versus gluten-free chickpea flour, and their mixtures, in the oscillatory, transient, and steady rheological properties of muffin batters 97
ID: 351765 - Respuesta de consumidores a magdalenas sin gluten elaboradas con harina de garbanzo y almidón de maíz 93
ID: 352129 - Influence of viscosity on human intestinal microbiota growth under simulated physiological conditions 89
ID: 350976 - Corn starch and egg white enriched gluten-free chickpea flour batters: physical, functional and rheological properties 87
ID: 350921 - Replacement of wheat flour by chickpea flour in muffin batter: Effect on rheological properties 86
ID: 352402 - Release of flavonols in simulated in vitro gastrointestinal digestion and its relationship with viscosity in onion and apple products and commercial quercetin supplement 84
ID: 351444 - Relationship between interindividual differences on saliva composition and temporal perception of aromatic stimuli during wine intake 78
ID: 351446 - Propiedades reológicas y firmeza de lechugas sometidas a estreses hídrico y por baja temperatura 75
ID: 351779 - Release of flavonols in simulated in vitro gastrointestinal digestion and its relationship with viscosity in onion and apple products and commercial quercetin supplement 64
Total 10625
Most type viewed #
ID: journal - 7611
ID: selected - 0
ID: other - 0
ID: book - 1195
ID: patent - 1010
ID: conference - 809
Total 10625


Tot Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun
2015/2016853 7417516 9657 4333 29113161182
2016/20172382 13921581113 137143 176220 230227357344
2017/20182868 346358338203 206213 230181 186219171217
2018/20194231 171154193399 539406 301271 271523506497
2019/2020291 291000 00 00 0000
Ever 10625