RODRIGO MELGOSA GOMEZ-rekin lankidetzan egindako argitalpenak (10)

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. Green fractionation and hydrolysis of fish meal to improve their techno-functional properties

    Food Chemistry, Vol. 452

  3. 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

2019

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

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

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

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

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

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

  4. 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 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

  2. 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