ALBA ESTER ILLERA GIGANTE-rekin lankidetzan egindako argitalpenak (18)

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

  3. Valorization of brewer's spent grain by furfural recovery/removal from subcritical water hydrolysates by pervaporation

    Separation and Purification Technology, Vol. 309

2022

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

    Food Chemistry

2020

  1. Enzyme inactivation and changes in the properties of cloudy apple juice after high-pressure carbon dioxide and thermosonication treatments and during refrigerated storage

    Journal of Food Processing and Preservation, Vol. 44, Núm. 7

  2. Estudio de diferentes tecnologías no térmicas para preservar la calidad de alimentos frescos

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 511, pp. 25-27

2019

  1. Effect of High Pressure Carbon Dioxide on polyphenoloxidase from Litopenaeus vannamei

    LWT, Vol. 109, pp. 359-365

  2. Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage

    Food Chemistry: X, Vol. 3

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

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

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

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

  5. Structural changes of a protein extract from apple with polyphenoloxidase activity obtained by cationic reversed micellar extraction induced by high-pressure carbon dioxide and thermosonication

    Scientific Reports, Vol. 9, Núm. 1

  6. 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

2016

  1. Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

    LWT - Food Science and Technology, Vol. 74, pp. 411-419