Muestra la distribución de la producción WoS, Scopus y SciELO del autor.
Publicaciones WoS (Ediciones: ISSHP, ISTP, AHCI, SSCI, SCI), Scopus, SciELO Chile.
Departamento Gestión de Conocimiento, Monitoreo y Prospección
Consultas o comentarios: productividad@anid.cl
Consultas o comentarios: productividad@anid.cl
| Firmas del autor | |
| Nombre | BARRIO-GALÁN, RUBÉN DEL |
| Género | Hombre |
| Área Principal WOS | Chemistry, Multidisciplinary; Biochemistry & Molecular Biology; Chemistry, Organic; |
| Afiliación Principal | Universidad De Chile |
Publicaciones en Chile
Citas Totales
Afiliaciones Chilenas
Periodo registrado: 2008 - 2025
| WOS | #Pub |
|---|---|
| Chemistry, Multidisciplinary | 2 |
| Biochemistry & Molecular Biology | 2 |
| Chemistry, Organic | 2 |
| Food Science & Technology | 1 |
| Scopus | #Pub |
|---|
| SciELO | #Pub |
|---|
| Autor | Género | # Pub |
|---|---|---|
| DEL BARRIO GALAN, R. | Hombre | 3 |
| PENA-NEIRA, A. | Hombre | 3 |
| GIL, MARIONA | - | 3 |
| UBEDA-FERNANDEZ, CRISTINA | Mujer | 3 |
| LAMBERT-ROYO, MARIA IGNACIA | Mujer | 1 |
| MEDEL-MARABOLI, MARCELA | Mujer | 2 |
| Institución | # Pub |
|---|---|
| Universidad De Chile | 3 |
| Lallemand Inc Chile & Co Ltd | 2 |
| Lallemand Inc. | 2 |
| Título | Año | Citas | Tipo | Revista | Indexada |
|---|---|---|---|---|---|
| Evaluation Of Yeast Derivative Products Developed As An Alternative To Lees: The Effect On The Polysaccharide, Phenolic And Volatile Content, And Colour And Astringency Of Red Wines (Vol 24, 1478, 2019) | 2019 | 0 | corrección | Molecules | WoS Scopus |
| Evaluation Of Yeast Derivative Products Developed As An Alternative To Lees: The Effect On The Polysaccharide, Phenolic And Volatile Content, And Colour And Astringency Of Red Wines | 2019 | 7 | artículo de investigación | Molecules | WoS Scopus |
| Chemical, Physical, And Sensory Effects Of The Use Of Bentonite At Different Stages Of The Production Of Traditional Sparkling Wines | 2021 | 9 | artículo de investigación | Foods | WoS Scopus |
| Palabra Clave | #Pub |
|---|---|
| volatile compounds | 2 |
| fermentation | 2 |
| polysaccharides | 1 |
| yeast derivatives | 1 |
| white | 1 |
| tannin | 1 |
| supplementation | 1 |
| stability | 1 |
| sparkling wines | 1 |
| sensory characteristics | 1 |
| sensory analysis | 1 |
| red wine colour | 1 |
| red | 1 |
| quality | 1 |
| protein haze | 1 |
| aroma compounds | 1 |
| phenolic compounds | 1 |
| perception | 1 |
| model wine | 1 |
| mannoproteins | 1 |
| higher alcohols | 1 |
| grape polysaccharides | 1 |
| foam properties | 1 |
| dry yeasts | 1 |
| different aging techniques | 1 |
| clarification treatment | 1 |
| bentonite | 1 |
| astringency | 1 |
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