Publicaciones en las que colabora con SAGRARIO BELTRAN CALVO (21)

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

  3. 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

  4. Studies of degradation of pectin derived compounds from onion skins in subcritical water

    Journal of Supercritical Fluids, Vol. 206

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

2022

  1. Semi-continuous hydrolysis of onion skin wastes with subcritical water: Pectin recovery and oligomers identification

    Journal of Environmental Chemical Engineering, Vol. 10, Núm. 3

2021

  1. 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

  2. Maximizing the freeze-dried extract yield by considering the solvent retention index: Extraction kinetics and characterization of Moringa oleifera leaves extracts

    Food and Bioproducts Processing, Vol. 130, pp. 132-142

  3. Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain

    Food Chemistry, Vol. 351, pp. 129264

  4. Utilización de agua subcrítica para recuperar y fraccionar la fracción proteica y los compuestos fenólicos del bagazo de cerveza

    VII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

2020

  1. Microencapsulation of rice bran oil using pea protein and maltodextrin mixtures as wall material

    Heliyon, Vol. 6, Núm. 4

  2. Subcritical water extraction of phenolic compounds from onion skin wastes (Allium cepa cv. horcal): Effect of temperature and solvent properties

    Antioxidants, Vol. 9, Núm. 12, pp. 1-20

  3. Water ultrasound-assisted extraction of polyphenol compounds from brewer’s spent grain: Kinetic study, extract characterization, and concentration

    Antioxidants, Vol. 9, Núm. 3

2019

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

    LWT, Vol. 109, pp. 359-365

  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

  6. Valorization of rice bran: Modified supercritical CO2 extraction of bioactive compounds

    Journal of Industrial and Engineering Chemistry, Vol. 80, pp. 273-282

2018

  1. 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