Publicacións (20) Publicacións de ESTER TRIGUEROS ANDRES

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2025

  1. A Statistical Approach toward Biofilms Hydrophilicity Characterization: Integrating ANOVA, DOE, and PCA for Starch/Glycerol/CMC Films Case Study

    ACS Applied Bio Materials, Vol. 8, Núm. 5, pp. 3691-3696

  2. Comprehensive analysis of dehydrated edible macroalgae: Volatile compounds, chemical profiles, biological activities, and cytotoxicity

    Journal of Applied Phycology, Vol. 37, Núm. 1, pp. 597-615

  3. Comprehensive analysis of dehydrated edible macroalgae: Volatile compounds, chemical profiles, biological activities, and cytotoxicity

    Journal of Applied Phycology

2024

  1. Cell-free and cell-based antidiabetic effects and chemical characterization of rice bran from Thai cultivars

    Food Research International, Vol. 196, pp. 1-12

  2. Exploring the bioactive potential of algae residue extract via subcritical water extraction: Insights into chemical composition and biological activity

    Food Chemistry, Vol. 458

  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

2023

  1. Study of subcritical water scale-up from laboratory to pilot system for brewer's spent grain valorization

    Industrial Crops and Products, Vol. 191

  2. Subcritical Water Treatment for Valorization of the Red Algae Residue after Agar Extraction: Scale-Up from Laboratory to Pilot Plant

    Industrial and Engineering Chemistry Research, Vol. 62, Núm. 8, pp. 3503-3514

2022

  1. Filtration of subcritical water hydrolysates from red macroalgae byproducts with ultraporous ceramic membranes for oligosaccharide and peptide fractionation

    Journal of Membrane Science, Vol. 660

  2. Pressurized hot water-assisted recovery of crude residual agar from a never-dried algae industry waste stream: A Box-Behnken design approach

    Food Hydrocolloids, Vol. 129

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

    Food Chemistry

2021

  1. Enzymatic hydrolysis of the industrial solid residue of red seaweed after agar extraction: Extracts characterization and modelling

    Food and Bioproducts Processing, Vol. 126, pp. 356-366

  2. Kinetic study of the semi-continuous extraction/hydrolysis of the protein and polysaccharide fraction of the industrial solid residue from red macroalgae by subcritical water

    Journal of Environmental Chemical Engineering, Vol. 9, Núm. 6

  3. 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

  4. 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

  5. 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]

  6. Valorización del residuo del alga roja tras la extracción industrial de agar mediante tratamiento con agua subcrítica y extracción enzimática asistida

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

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

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

    Antioxidants, Vol. 9, Núm. 3

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