SAGRARIO BELTRAN CALVO-rekin lankidetzan egindako argitalpenak (7)

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

2012

  1. Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

    Journal of Food Engineering, Vol. 109, Núm. 2, pp. 238-248

2010

  1. Effect of high hydrostatic pressure on volatile profile of cooked turkey breast meat

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

  2. Production of omega-3 polyunsaturated fatty acid concentrates: A review

    Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 1, pp. 1-12

  3. Study along storage of volatile compounds of two fish oils extracted by supercritical carbon dioxide

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

  4. Volatile compounds in supercritical carbon dioxide extracts of brown crab (Cancer Pagurus) processing by-product

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

2008

  1. Supercritical fluid extraction of the omega-3 rich oil contained in hake (Merluccius capensis-Merluccius paradoxus) by-products: Study of the influence of process parameters on the extraction yield and oil quality

    Journal of Supercritical Fluids, Vol. 47, Núm. 2, pp. 215-226