Publications in collaboration with researchers from Universidad de Valladolid (40)

2024

  1. Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain

    Foods, Vol. 13, Núm. 4

2022

  1. 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

  1. A micellar formulation of quercetin prevents cisplatin nephrotoxicity

    International Journal of Molecular Sciences, Vol. 22, Núm. 2, pp. 1-14

  2. Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour

    LWT, Vol. 141

  3. Hydrolytic Hydrogenation of Cellobiose into Hexitols by Means of Ru/MCM48 Catalysts

    Catalysis Letters, Vol. 151, Núm. 5, pp. 1350-1360

  4. 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

  1. Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide

    Foods, Vol. 9, Núm. 5

  2. Hydrogen storage properties of magnesium borohydride infiltrated in silica aerogel using solvated and pressure methods

    Journal of Energy Storage, Vol. 31

  3. Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions

    Food Hydrocolloids, Vol. 105

  4. Valorization of Wheat Bran: Ferulic Acid Recovery Using Pressurized Aqueous Ethanol Solutions

    Waste and Biomass Valorization, Vol. 11, Núm. 9, pp. 4701-4710

2019

  1. 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

2016

  1. 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

  2. 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

  3. 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

  1. 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

  2. Pressurized aqueous ethanol extraction of β-glucans and phenolic compounds from waxy barley

    Food Research International, Vol. 75, pp. 252-259

  3. Production of stabilized quercetin aqueous suspensions by supercritical fluid extraction of emulsions

    Journal of Supercritical Fluids, Vol. 100, pp. 34-45

  4. 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

  5. Production of water-soluble quercetin formulations by antisolvent precipitation and supercritical drying

    Journal of Supercritical Fluids, Vol. 104, pp. 281-290

2014

  1. Development of water-soluble β-carotene formulations by high-temperature, high-pressure emulsification and antisolvent precipitation

    Food Hydrocolloids, Vol. 37, pp. 14-24