Publicaciones (30) Publicaciones de ALBA ESTER ILLERA GIGANTE

2024

  1. Comparative Selective Conversion of Biomass-Derived Mono- and Polysaccharides into Lactic Acid with Lanthanide Lewis Acid Catalysts

    Food and Bioprocess Technology

  2. 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

  3. Evaluation of homogeneous and heterogeneous catalytic strategies for furfural production from sugar-derived biomass in a solvent-free green pressurized reaction media (subcritical water-CO2)

    Biomass and Bioenergy, Vol. 187

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

    Food Chemistry, Vol. 452

  5. Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization

    Food and Bioproducts Processing, Vol. 148, pp. 321-329

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

    Food Hydrocolloids, Vol. 153

  7. Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent

    Foods, Vol. 13, Núm. 10

2023

  1. Effect of high voltage atmospheric cold plasma on chicken eggs quality during refrigerated storage

    Food Bioscience, Vol. 53

  2. Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent

    Food Chemistry, Vol. 418

  3. 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

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

    Separation and Purification Technology, Vol. 309

2022

  1. Effect of metal salts on high-voltage atmospheric cold plasma-induced polymerization of acrylamide

    Journal of Applied Polymer Science, Vol. 139, Núm. 18

  2. High voltage atmospheric cold plasma decontamination of Salmonella enteritidis on chicken eggs

    Innovative Food Science and Emerging Technologies, Vol. 82

  3. High voltage atmospheric cold plasma technology as a food safety intervention for decontamination of cutting tools during ready-to-eat poultry meat slicing

    Innovative Food Science and Emerging Technologies, Vol. 80

  4. Recent Advances and Potential Applications of Atmospheric Pressure Cold Plasma Technology for Sustainable Food Processing

    Foods, Vol. 11, Núm. 13

  5. 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

  3. Perspectives With Respect to Regulations, Consumer Acceptance and Sustainability

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 682-688

  4. Plasma Sources

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 541-571