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C

Concha Collar

consejo superior de investigaciones cientificas (csic)

45H指数
150论文数
6.2K被引数
收录论文 60
发表时间
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Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-01-01
err11
errOAAI
errVillanueva, Marina; Abebe, Workineh; Collar, Concha; Ronda, Felicidad
err分享
err收藏
Durum Wheat Grain Yield and Quality under Low and High Nitrogen Conditions: Insights into Natural Variation in Low- and High-Yielding Genotypes
errPLANTS-BASEL
IF4.1
err2020-11-24
err31
errOAAI
errMariem, Sinda Ben; Gonzalez-Torralba, Jon; Collar, Concha; Aranjuelo, Iker; Morales, Fermin
err分享
err收藏
Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2020-01-24
err14
errOAAI
errCollar, Concha; Villanueva, Marina; Ronda, Felicidad
err分享
err收藏
Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2019-09-10
err3
errOAAI
errCollar, Concha; Armero, Enrique
err分享
err收藏
Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2019-01-14
err9
PREAI
errCollar, Concha; Armero, Enrique
err分享
err收藏
Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2018-10-01
err29
errOAAI
errVillanueva, Marina; Perez-Quirce, Sandra; Collar, Concha; Ronda, Felicidad
err分享
err收藏
Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2018-06-18
err6
PREAI
errCollar, Concha; Armero, Enrique
err分享
err收藏
Value-Added of Heat Moisture Treated Mixed Flours in Wheat-Based Matrices: a Functional and Nutritional Approach
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2018-06-02
err11
PREAI
errCollar, Concha; Armero, Enrique
err分享
err收藏
Impact of Heat Moisture Treatment and Hydration Level of Flours on the Functional and Nutritional Value-Added Wheat-Barley Blended Breads
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2018-02-03
err13
PREAI
errCollar, Concha; Armero, Enrique
err分享
err收藏
Impact of heat moisture treatment and hydration level on physico-chemical and viscoelastic properties of doughs from wheat-barley composite flours
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2017-07-29
err18
errOAAI
errCollar, Concha; Armero, Enrique
err分享
err收藏
High-Legume Wheat-Based Matrices: Impact of High Pressure on Starch Hydrolysis and Firming Kinetics of Composite Breads
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2017-02-21
err19
PREAI
errCollar, Concha; Angioloni, Alessandro
err分享
err收藏
Impact of visco-metric profile of composite dough matrices on starch digestibility and firming and retrogradation kinetics of breads thereof: Additive and interactive effects of non-wheat flours
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2016-05-01
err24
errOAAI
errCollar, Concha
err分享
err收藏
Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2015-07-01
err36
errOAAI
errRonda, Felicidad; Abebe, Workineh; Perez-Quirce, Sandra; Collar, Concha
err分享
err收藏
Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2015-05-27
err20
PREAI
errAbebe, Workineh; Ronda, Felicidad; Villanueva, Marina; Collar, Concha
err分享
err收藏
Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices
errCARBOHYDRATE POLYMERS
IF12.5
err2015-05-01
err13
errOAAI
errCollar, Concha; Jimenez, Teresa; Conte, Paola; Piga, Antonio
err分享
err收藏
Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
errCARBOHYDRATE POLYMERS
IF12.5
err2015-01-01
err91
errOAAI
errAbebe, Workineh; Collar, Concha; Ronda, Felicidad
err分享
err收藏
Acidification of protein-enriched rice starch doughs: effects on breadmaking
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2014-11-23
err18
PREAI
errVillanueva, Marina; Mauro, Raul R.; Collar, Concha; Ronda, Felicidad
err分享
err收藏
Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2014-11-01
err64
errOAAI
errRonda, Felicidad; Villanueva, Marina; Collar, Concha
err分享
err收藏
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads
errCARBOHYDRATE POLYMERS
IF12.5
err2014-11-01
err49
errOAAI
errCollar, Concha; Jimenez, Teresa; Conte, Paola; Fadda, Costantino
err分享
err收藏
Value Added of Resistant Starch Maize-Based Matrices in Breadmaking: Nutritional and Functional Assessment
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2014-07-15
err9
errOAAI
errCollar, Concha; Balestra, Federica; Ancarani, Denise
err分享
err收藏

研究方向

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合作学者
合作期刊
C
Cristina M. Rosell
H 指数: 85 · 论文数: 409
F
Fermı́n Morales
H 指数: 58 · 论文数: 196
C
Claudia Mónika Haros
H 指数: 41 · 论文数: 156
A
A. Le Bail
H 指数: 38 · 论文数: 340
Í
Íker Aranjuelo
H 指数: 38 · 论文数: 147
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