Argitalpenak (32) RODRIGO MELGOSA GOMEZ argitalpenak

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

    Food Hydrocolloids, Vol. 153

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

2022

  1. Cosmeceutical Potential of Extracts Derived from Fishery Industry Residues: Sardine Wastes and Codfish Frames

    Antioxidants, Vol. 11, Núm. 10

  2. Valorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis

    Food Chemistry

2021

  1. Recovery of the protein fraction with high antioxidant activity from red seaweed industrial solid residue after agar extraction by subcritical water treatment

    Journal of Applied Phycology

  2. Subcritical water extraction and hydrolysis of cod (Gadus morhua) frames to produce bioactive protein extracts

    Foods, Vol. 10, Núm. 6

  3. Supercritical CO2 processing of omega-3 polyunsaturated fatty acids – Towards a biorefinery for fish waste valorization

    Journal of Supercritical Fluids, Vol. 169

2020

  1. Supercritical CO2 and subcritical water technologies for the production of bioactive extracts from sardine (Sardina pilchardus) waste

    Journal of Supercritical Fluids, Vol. 164

2019

  1. High pressure CO2 solubility in food model solutions and fruit juices

    Journal of Supercritical Fluids, Vol. 143, pp. 120-125

  2. Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

    Food Chemistry, Vol. 270, pp. 138-148

  3. Pectin methylesterase inactivation by High Pressure Carbon Dioxide (HPCD)

    Journal of Supercritical Fluids, Vol. 145, pp. 111-121

  4. Studies of polyphenol oxidase inactivation by means of high pressure carbon dioxide (HPCD)

    Journal of Supercritical Fluids, Vol. 147, pp. 310-321

  5. Supercritical CO2 assisted synthesis and concentration of monoacylglycerides rich in omega-3 polyunsaturated fatty acids

    Journal of CO2 Utilization, Vol. 31, pp. 65-74

2018

  1. Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

    Journal of Food Engineering, Vol. 239, pp. 64-71

  2. Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

    Innovative Food Science and Emerging Technologies, Vol. 47, pp. 71-80

  3. Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples

    Journal of Food Engineering, Vol. 221, pp. 141-150

  4. Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst

    LWT, Vol. 96, pp. 228-235

  5. Supercritical carbon dioxide extraction of quinoa oil: Study of the influence of process parameters on the extraction yield and oil quality

    Journal of Supercritical Fluids, Vol. 139, pp. 62-71