Publicaciones en las que colabora con ANA MARIA TORRADO AGRASAR (21)

2013

  1. Amylase production by Aspergillus oryzae in a solid-state bioreactor with fed-batch operation using mussel processing wastewaters as feeding medium

    Journal of Chemical Technology and Biotechnology, Vol. 88, Núm. 2, pp. 226-236

  2. Fungal fucoidanase production by solid-state fermentation in a rotating drum bioreactor using algal biomass as substrate

    Food and Bioproducts Processing, Vol. 91, Núm. 4, pp. 587-594

  3. Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage

    Innovative Food Science and Emerging Technologies, Vol. 20, pp. 64-72

  4. Recovery and biotechnological production of high- value-added products from fruit and vegetable residues

    Engineering Aspects of Food Biotechnology (CRC Press), pp. 328-356

2011

  1. Modelling the enzymatic activity of two lipases isoenzymes commonly used in the food industry

    CyTA: Journal of food, Vol. 9, Núm. 4, pp. 307-313

  2. Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates

    Food Research International, Vol. 44, Núm. 5, pp. 1419-1426

2010

  1. Characterization of volatile compounds present in the two spirits obtained by distillation of fermented black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.)

    6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010

  2. Estudio de la aptitud fermentativa en estado sólido del madroño para la obtención de aguardiente

    Soberanía alimentaria e agricultura ecolóxica: Propostas de acción (Universidade de Vigo), pp. 1007-1012

  3. Modelling the biphasic growth and product formation by Enterococcus faecium CECT 410 in realkalized fed-batch fermentations in whey

    Journal of Biomedicine and Biotechnology, Vol. 2010

  4. Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (morus nigra l.) and black currant (Ribes nigrum L.)

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 4, pp. 2529-2535

2008

  1. Use of amylolytic enzymes in brewing

    Beer in Health and Disease Prevention (Elsevier), pp. 113-126

2007

  1. Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures

    Journal of Food Engineering, Vol. 82, Núm. 2, pp. 103-113

2006

  1. Enzymatic inhibition and thermal inactivation in the hydrolysis of chestnut purée with an amylases mixture

    Enzyme and Microbial Technology, Vol. 39, Núm. 2, pp. 252-258

2005

  1. Antimicrobial activity of nisin adsorbed to surfaces commonly used in the food industry

    Journal of Food Protection, Vol. 68, Núm. 5, pp. 1012-1019

  2. Development of a bioactive packaging cellophane using Nisaplin® as biopreservative agent

    Letters in Applied Microbiology, Vol. 40, Núm. 2, pp. 106-110

  3. Fed-batch pediocin production by Pediococcus acidilactici NRRL B-5627 on whey

    Biotechnology and Applied Biochemistry, Vol. 42, Núm. 1, pp. 17-23

  4. Modelling the fed-batch production of pediocin using mussel processing wastes

    Process Biochemistry, Vol. 40, Núm. 3-4, pp. 1071-1083

  5. Optimization of solid-state enzymatic hydrolysis of chestnut using mixtures of α-amylase and glucoamylase

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 4, pp. 989-995

2004

  1. Enzymatic Hydrolysis of Chestnut Purée: Process Optimization Using Mixtures of α-Amylase and Glucoamylase

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 10, pp. 2907-2914

1997

  1. Amylase production by solid state culture of Aspergillus oryzae on polyurethane foams. Some mechanistic approaches from an empirical model

    Process Biochemistry, Vol. 32, Núm. 1, pp. 35-42