Publicacións (54) Publicacións de JOSE LUIS ALONSO GONZALEZ

filter_list Food Science

2024

  1. A New Strategy for a Separate Manufacture of Arabinooligosaccharides and Oligogalacturonides by Hydrothermal Treatment of Sugar Beet Pulp

    Food and Bioprocess Technology

  2. Engineering arabinose-to-arabitol conversion in industrial Saccharomyces cerevisiae for sugar beet pulp valorization

    Industrial Crops and Products, Vol. 222

2021

  1. Aproveitamento e valorización de restos das podas de vide para obter «compostos de base» útiles para a síntese de produtos químicos de interese industrial e biocombustibles

    Proxectos INOU 2020: Investigación aplicada na provincia de Ourense (Vicerreitoría do Campus de Ourense), pp. 105-124

  2. Manufacture and Prebiotic Potential of Xylooligosaccharides Derived From Eucalyptus nitens Wood

    Frontiers in Chemical Engineering, Vol. 3

2020

  1. Potential of High- And Low-Acetylated Galactoglucomannooligosaccharides as Modulators of the Microbiota Composition and Their Activity: A Comparison Using the in Vitro Model of the Human Colon TIM-2

    Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 29, pp. 7617-7629

  2. Xylooligosaccharides from steam-exploded barley straw: Structural features and assessment of bifidogenic properties

    Food and Bioproducts Processing, Vol. 124, pp. 131-142

2019

  1. Biorefinery processes for the valorization of Miscanthus polysaccharides: from constituent sugars to platform chemicals

    Industrial Crops and Products, Vol. 134, pp. 309-317

  2. Emerging prebiotics obtained from lemon and sugar beet byproducts: Evaluation of their in vitro fermentability by probiotic bacteria

    LWT, Vol. 109, pp. 17-25

  3. Vine shoots as new source for the manufacture of prebiotic oligosaccharides

    Carbohydrate Polymers, Vol. 207, pp. 34-43

2018

  1. Valorization of peanut shells: Manufacture of bioactive oligosaccharides

    Carbohydrate Polymers, Vol. 183, pp. 21-28

2017

  1. Manufacture and Properties of Glucomannans and Glucomannooligosaccharides Derived from Konjac and Other Sources

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 10, pp. 2019-2031

2016

  1. Fermentation of bioactive solid lipid nanoparticles by human gut microflora

    Food and Function, Vol. 7, Núm. 1, pp. 516-529

  2. Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation

    Journal of Functional Foods, Vol. 20, pp. 108-121

  3. Production of pectin-derived oligosaccharides from lemon peels by extraction, enzymatic hydrolysis and membrane filtration

    Journal of Chemical Technology and Biotechnology, Vol. 91, Núm. 1, pp. 234-247

2015

  1. Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota

    Journal of Functional Foods, Vol. 19, pp. 545-553

  2. In vitro assessment of the prebiotic potential of Aloe vera mucilage and its impact on the human microbiota

    Food and Function, Vol. 6, Núm. 2, pp. 525-531

  3. Prebióticos; Concepto, propiedades y efectos beneficiosos

    Nutricion Hospitalaria, Vol. 31, pp. 99-118

  4. Production, Purification, and in Vitro Evaluation of the Prebiotic Potential of Arabinoxylooligosaccharides from Brewer's Spent Grain

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 38, pp. 8429-8438

2014

  1. Effects of hemicellulose-derived saccharides on behavior of Lactobacilli under simulated gastrointestinal conditions

    Food Research International, Vol. 64, pp. 880-888

  2. Evaluation of the prebiotic potential of arabinoxylans from brewer’s spent grain

    Applied Microbiology and Biotechnology, Vol. 98, Núm. 22, pp. 9365-9373