Biotecnología Industrial y Medioambiental
BIOIND
Universidad de Valladolid
Valladolid, EspañaPublicaciones en colaboración con investigadores/as de Universidad de Valladolid (42)
2024
2022
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Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments
International Journal of Biological Macromolecules, Vol. 222, pp. 1768-1777
2021
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A micellar formulation of quercetin prevents cisplatin nephrotoxicity
International Journal of Molecular Sciences, Vol. 22, Núm. 2, pp. 1-14
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Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour
LWT, Vol. 141
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Hydrolytic Hydrogenation of Cellobiose into Hexitols by Means of Ru/MCM48 Catalysts
Catalysis Letters, Vol. 151, Núm. 5, pp. 1350-1360
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Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features
Food Hydrocolloids, Vol. 113
2020
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Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide
Foods, Vol. 9, Núm. 5
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Hydrogen storage properties of magnesium borohydride infiltrated in silica aerogel using solvated and pressure methods
Journal of Energy Storage, Vol. 31
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Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions
Food Hydrocolloids, Vol. 105
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Valorization of Wheat Bran: Ferulic Acid Recovery Using Pressurized Aqueous Ethanol Solutions
Waste and Biomass Valorization, Vol. 11, Núm. 9, pp. 4701-4710
2019
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Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties
Food and Bioprocess Technology, Vol. 12, Núm. 9, pp. 1593-1602
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Potencial de la harina de alpiste como ingrediente de alto valor nutricional para el desarrollo de alimentos sin gluten
Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019
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Tratamiento de granos de cereales y pseudocereales con tecnologías emergentes como estrategia para la mejora de la calidad y el valor nutricional de productos sin gluten
Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019
2016
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Dissolution of (1-3),(1-4)-<i>β</i>-Glucans in Pressurized Hot Water: Quantitative Assessment of the Degradation and the Effective Extraction
International Journal of Carbohydrate Chemistry, Vol. 2016, pp. 1-6
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Spray Drying Formulation of Polyphenols-Rich Grape Marc Extract: Evaluation of Operating Conditions and Different Natural Carriers
Food and Bioprocess Technology, Vol. 9, Núm. 12, pp. 2046-2058
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β-Glucan recovery from Ganoderma lucidum by means of pressurized hot water and supercritical CO2
Food and Bioproducts Processing, Vol. 98, pp. 21-28
2015
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Preparation of water-soluble formulations of hydrophobic active compounds by emulsion template processes
Supercritical Fluid Nanotechnology: Advances and Applications in Composites and Hybrid Nanomaterials (Pan Stanford Publishing Pte. Ltd.), pp. 159-200
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Pressurized aqueous ethanol extraction of β-glucans and phenolic compounds from waxy barley
Food Research International, Vol. 75, pp. 252-259
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Production of stabilized quercetin aqueous suspensions by supercritical fluid extraction of emulsions
Journal of Supercritical Fluids, Vol. 100, pp. 34-45
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Production of water soluble quercetin formulations by pressurized ethyl acetate-in-water emulsion technique using natural origin surfactants
Food Hydrocolloids, Vol. 51, pp. 295-304