Publications (10) PEDRO BAREA GOMEZ publications

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2025

  1. Green extraction of isoflavones from okara using subcritical water: Kinetics, optimization, and comparison with other water-based sustainable methods

    Food Chemistry, Vol. 482

  2. Membrane fractionation of hydrolysates of the water-soluble protein from tuna fish meal obtained by subcritical water and enzymatic treatments. Comparison of physical and chemical properties

    Bioresources and Bioprocessing, Vol. 12, Núm. 1

  3. Microwave technology as a green and fast alternative for furfural production and biomass pre-treatment using corn stover: Energetic and economic evaluation

    Industrial Crops and Products, Vol. 223

  4. Optimization of second-generation lactic acid from corn stover by alkaline catalysis in subcritical water reaction medium

    Biofuels, Bioproducts and Biorefining

2024

  1. Evaluation of homogeneous and heterogeneous catalytic strategies for furfural production from sugar-derived biomass in a solvent-free green pressurized reaction media (subcritical water-CO2)

    Biomass and Bioenergy, Vol. 187

  2. Green fractionation and hydrolysis of fish meal to improve their techno-functional properties

    Food Chemistry, Vol. 452

  3. Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization

    Food and Bioproducts Processing, Vol. 148, pp. 321-329

  4. Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent

    Foods, Vol. 13, Núm. 10

2023

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

    Food Chemistry, Vol. 418

  2. 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