BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Departamento
Rodrigo
Martínez Velasco
Rodrigo Martínez Velasco-rekin lankidetzan egindako argitalpenak (9)
2014
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Pervaporation investigation of recovery of volatile compounds from brown crab boiling juice
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 20, Núm. 7, pp. 511-526
2013
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A biologically inspired hydrophobic membrane for application in pervaporation
Langmuir, Vol. 29, Núm. 5, pp. 1510-1516
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Concentration by pervaporation of brown crab volatile compounds from dilute model solutions: Evaluation of PDMS membrane
Journal of Membrane Science, Vol. 428, pp. 371-379
2012
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Activity coefficients at infinite dilution of volatile compounds in water: Effect of temperature and salt concentration
Journal of Chemical and Engineering Data, Vol. 57, Núm. 5, pp. 1480-1485
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Recuperación de compuestos volátiles a partir de subproductos de marisco mediante extracción supercríticos y pervaporación
Recuperación de compuestos volátiles a partir de subproductos de marisco mediante extracción supercríticos y pervaporación
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Recuperación de compuestos volátiles a partir de subproductos de marisco mediante fluidos supercríticos y pervaporación
Recuperación de compuestos volátiles a partir de subproductos de marisco mediante fluidos supercríticos y pervaporación
2011
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Concentration by pervaporation of representative brown crab volatile compounds from dilute model solutions
Journal of Food Engineering, Vol. 105, Núm. 1, pp. 98-104
2010
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Effect of high hydrostatic pressure on volatile profile of cooked turkey breast meat
Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
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Volatile compounds in supercritical carbon dioxide extracts of brown crab (Cancer Pagurus) processing by-product
Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods