Departamento
Ingeniería Química y Tecnología de Alimentos
Publicaciones (44) Publicaciones en las que ha participado algún/a investigador/a
2021
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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
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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
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A preliminary study on a novel bioaugmentation technique enhancing lactic acid production by mixed cultures fermentation
Bioresource Technology, Vol. 340
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Anoxic biogas biodesulfurization promoting elemental sulfur production in a Continuous Stirred Tank Bioreactor
Journal of Hazardous Materials, Vol. 401
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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
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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
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Biobased films of nanocellulose and mango leaf extract for active food packaging: Supercritical impregnation versus solvent casting
Food Hydrocolloids, Vol. 117
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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
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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
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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
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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
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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
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Effect of grape over-ripening and its skin presence on white wine alcoholic fermentation in a warm climate zone
Foods, Vol. 10, Núm. 7
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Effect of several pretreatments on the lactic acid production from exhausted sugar beet pulp
Foods, Vol. 10, Núm. 10
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Effect of the heating rate to prevent the generation of iron oxides during the hydrothermal synthesis of lifepo4
Nanomaterials, Vol. 11, Núm. 9
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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
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Evaluation of microbial communities of bottled mineral waters and preliminary traceability analysis using ngs microbial fingerprints
Water (Switzerland), Vol. 13, Núm. 20
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Fluorescence quenching of p-tert-buthylthiacalix[4]arene by 1-ethyl-3-methylimidazolium bromide
Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, Vol. 244
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Freshness quality and shelf life evaluation of the seaweed Ulva rigida through physical, chemical, microbiological, and sensory methods
Foods, Vol. 10, Núm. 1
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Health-promoting properties of borage seed oil fractionated by supercritical carbon dioxide extraction
Foods, Vol. 10, Núm. 10