Ingeniería Química y Tecnología de Alimentos

2021

1. A comparative analysis on the impregnation efficiency of a natural insecticide into polypropylene films by means of batch against semi-continuous techniques using CO2 as solvent

   Journal of Supercritical Fluids, Vol. 169

2. A comparative study on volatile compounds and sensory profile of white and red wines elaborated using bee pollen versus commercial activators

   Foods, Vol. 10, Núm. 5

3. A preliminary study on a novel bioaugmentation technique enhancing lactic acid production by mixed cultures fermentation

   Bioresource Technology, Vol. 340

4. Anoxic biogas biodesulfurization promoting elemental sulfur production in a Continuous Stirred Tank Bioreactor

   Journal of Hazardous Materials, Vol. 401

5. Aplicación del cuestionario “Positive_Personal_Tool” y su relación con los miedos adolescentes

   International Journal of Developmental and Educational Psychology: INFAD. Revista de Psicología, Vol. 1, Núm. 2, pp. 341-354

6. Application of a natural antioxidant from grape pomace extract in the development of bioactive jute fibers for food packaging

   Antioxidants, Vol. 10, Núm. 2, pp. 1-15

7. Biobased films of nanocellulose and mango leaf extract for active food packaging: Supercritical impregnation versus solvent casting

   Food Hydrocolloids, Vol. 117

8. CFD-single particle modeling and simulation of the removal of H2S in a packed-bed bioreactor

   Journal of Environmental Chemical Engineering, Vol. 9, Núm. 4

9. Co-overexpression of the malate dehydrogenase (Mdh) and the malic enzyme A (MaeA) in several Escherichia coli mutant backgrounds increases malate redirection towards hydrogen production

   International Journal of Hydrogen Energy, Vol. 46, Núm. 29, pp. 15337-15350

10. Determining the optimal conditions for the production by supercritical co2 of biodegradable plga foams for the controlled release of rutin as a medical treatment

    Polymers, Vol. 13, Núm. 10

11. Development of functionalized alginate dressing with mango polyphenols by supercritical technique to be employed as an antidiabetic transdermal system

    Journal of Supercritical Fluids, Vol. 175

12. Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 970-980

13. Effect of grape over-ripening and its skin presence on white wine alcoholic fermentation in a warm climate zone

    Foods, Vol. 10, Núm. 7

14. Effect of several pretreatments on the lactic acid production from exhausted sugar beet pulp

    Foods, Vol. 10, Núm. 10

15. Effect of the heating rate to prevent the generation of iron oxides during the hydrothermal synthesis of lifepo4

    Nanomaterials, Vol. 11, Núm. 9

16. Effect of two different intermediate landfill leachates on the ammonium oxidation rate of non-adapted and adapted nitrifying biomass

    Journal of Environmental Management, Vol. 281

17. Evaluation of microbial communities of bottled mineral waters and preliminary traceability analysis using ngs microbial fingerprints

    Water (Switzerland), Vol. 13, Núm. 20

18. Fluorescence quenching of p-tert-buthylthiacalix[4]arene by 1-ethyl-3-methylimidazolium bromide

    Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, Vol. 244

19. Freshness quality and shelf life evaluation of the seaweed Ulva rigida through physical, chemical, microbiological, and sensory methods

    Foods, Vol. 10, Núm. 1

20. Health-promoting properties of borage seed oil fractionated by supercritical carbon dioxide extraction

    Foods, Vol. 10, Núm. 10