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Dr Torres was awarded her PhD in the Department of Chemical Engineering at the Universidade de Santiago de Compostela (Spain) working in the field of the thermo-rheological characterization of gluten-free products. She also has developed her research activity in other prestigious centres such as P4G-University of Cambridge, UK; INRA, France; ISA, IPC and FEUP, Portugal; CSIC-IATA, Spain. As a result of her intensive and sustained scientific activity, Dr Torres possesses a demonstrated track record of scientific publications in reputable international journals and numerous communications to scientific international Conferences on Chemical Engineering, Food Technology and Rheology. She has been internationally recognised with several awards for her contribution in rheology of gluten-free products.
Rheology of doughs, biopolymers, gels and bubbly liquids of food nature, in order to develop and characterise new gluten-free formulations. Her interest lies in the use of by-products from the food industry in order to offer added value to these products and contribute to the environmental sustainability. Another complementary research lines developed so far are the static and drying kinetics, the design and modelling.
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