SAGRARIO
BELTRAN CALVO
Catedrático de Universidad
MARIA TERESA
SANZ DIEZ
Catedrático de Universidad
Publicaciones en las que colabora con MARIA TERESA SANZ DIEZ (99)
2024
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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
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Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water
Food Hydrocolloids, Vol. 153
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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
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Studies of degradation of pectin derived compounds from onion skins in subcritical water
Journal of Supercritical Fluids, Vol. 206
2023
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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
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Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent
Food Chemistry, Vol. 418
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Study of subcritical water scale-up from laboratory to pilot system for brewer's spent grain valorization
Industrial Crops and Products, Vol. 191
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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
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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
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Valorization of brewer's spent grain by furfural recovery/removal from subcritical water hydrolysates by pervaporation
Separation and Purification Technology, Vol. 309
2022
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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
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Filtration of subcritical water hydrolysates from red macroalgae byproducts with ultraporous ceramic membranes for oligosaccharide and peptide fractionation
Journal of Membrane Science, Vol. 660
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Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach
Foods, Vol. 11, Núm. 3
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Pressurized hot water-assisted recovery of crude residual agar from a never-dried algae industry waste stream: A Box-Behnken design approach
Food Hydrocolloids, Vol. 129
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Semi-continuous hydrolysis of onion skin wastes with subcritical water: Pectin recovery and oligomers identification
Journal of Environmental Chemical Engineering, Vol. 10, Núm. 3
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Subcritical Water as Pretreatment Technique for Bioethanol Production from Brewer’s Spent Grain within a Biorefinery Concept
Polymers, Vol. 14, Núm. 23
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Valorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis
Food Chemistry
2021
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Enzymatic hydrolysis of the industrial solid residue of red seaweed after agar extraction: Extracts characterization and modelling
Food and Bioproducts Processing, Vol. 126, pp. 356-366
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Freeze-dried extract from onion (Allium cepa cv. Horcal) skin wastes: Extraction intensification and flavonoids identification
Food and Bioproducts Processing, Vol. 130, pp. 92-105
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Kinetic study of the semi-continuous extraction/hydrolysis of the protein and polysaccharide fraction of the industrial solid residue from red macroalgae by subcritical water
Journal of Environmental Chemical Engineering, Vol. 9, Núm. 6