Argitalpenak (13) PEDRO BAREA GOMEZ argitalpenak

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2026

  1. Cascade Valorization of Okara by Subcritical Water Hydrolysis: Assessment of Protein and Amino Acid Profile in Batch and Semi-Continuous Systems

    Food and Bioprocess Technology, Vol. 19, Núm. 7

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. Investigation of Fenbendazole Solubility Using Particle Size Reduction Methods in the Presence of Soluplus®

    Pharmaceutics, Vol. 17, Núm. 9

  3. 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

  4. 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

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

    Biofuels, Bioproducts and Biorefining, Vol. 19, Núm. 5, pp. 1245-1258

  6. The Study and Optimization of the AlCl3/SnCl2 Catalyst System in the Subcritical Water Production of Lactic Acid from Corn Stover

    Catalysts, Vol. 15, Núm. 6

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