Publicaciones (156) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction

    Food Chemistry, Vol. 442

  2. Development of metakaolin-based geopolymeric asymmetric membrane for oil-in-water emulsion microfiltration

    Ceramics International

  3. Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water

    Food Hydrocolloids, Vol. 153

  4. Onion (Allium cepa L.) Skin Waste Valorization: Unveiling the Phenolic Profile and Biological Potential for the Creation of Bioactive Agents through Subcritical Water Extraction

    Antioxidants, Vol. 13, Núm. 2

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

    Foods, Vol. 13, Núm. 4

  6. Studies of degradation of pectin derived compounds from onion skins in subcritical water

    Journal of Supercritical Fluids, Vol. 206

2023

  1. Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

    Foods, Vol. 12, Núm. 17

  2. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

    Food and Function, Vol. 14, Núm. 3, pp. 1785-1794

  3. Designing bilayered composite films by direct agar/chitosan and citric acid-crosslinked PVA/agar layer-by-layer casting for packaging applications

    Food Hydrocolloids, Vol. 144

  4. Effect of high voltage atmospheric cold plasma on chicken eggs quality during refrigerated storage

    Food Bioscience, Vol. 53

  5. Fishing the Targets of Bioactive Compounds from Psidium guajava L. Leaves in the Context of Diabetes

    International journal of molecular sciences, Vol. 24, Núm. 6

  6. Isolation and characterization of two glycolipopeptids biosurfactants produced by a Lactiplantibacillus plantarum OL5 strain isolated from green olive curing water

    World Journal of Microbiology and Biotechnology, Vol. 39, Núm. 11

  7. Neural network modelling and prediction of an Anaerobic Filter Membrane Bioreactor

    Engineering Applications of Artificial Intelligence, Vol. 118

  8. Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent

    Food Chemistry, Vol. 418

  9. Study of subcritical water scale-up from laboratory to pilot system for brewer's spent grain valorization

    Industrial Crops and Products, Vol. 191

  10. Subcritical Water Treatment for Valorization of the Red Algae Residue after Agar Extraction: Scale-Up from Laboratory to Pilot Plant

    Industrial and Engineering Chemistry Research, Vol. 62, Núm. 8, pp. 3503-3514

  11. Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods

    Food and Bioproducts Processing, Vol. 141, pp. 167-184

  12. Valorization of brewer's spent grain by furfural recovery/removal from subcritical water hydrolysates by pervaporation

    Separation and Purification Technology, Vol. 309

2022

  1. Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

    Foods, Vol. 11, Núm. 14

  2. Bioavailability of bioactive compounds of guava leaves (Psidium guajava) aqueous extract concentrated by gravitational and microwave-assisted cryoconcentration

    Journal of Food Processing and Preservation, Vol. 46, Núm. 2