Publicacións (125) Publicacións de JOSE MANUEL DOMINGUEZ GONZALEZ

filter_list Food Science

2025

  1. Eco-friendly technologies for obtaining antioxidant compounds and protein hydrolysates from edible insect Tenebrio molitor beetles

    Food Chemistry, Vol. 464

2024

  1. Characterization of all life stages of Tenebrio molitor: Envisioning innovative applications for this edible insect

    Future Foods, Vol. 10

  2. Main Composition and Visual Appearance of Milk Kefir Beverages Obtained from Four Consecutive 24- and 48-h Batch Subcultures

    Processes, Vol. 12, Núm. 7

  3. Potential use of frass from edible insect Tenebrio molitor for proteases production by solid-state fermentation

    Food and Bioproducts Processing, Vol. 144, pp. 146-155

  4. Valorisation of Tenebrio molitor beetles: Enzymes-based bioprocessing to obtain a highly digestible protein hydrolysate

    Journal of Insects as Food and Feed

2023

  1. Enhancing the biorefinery of chestnut burrs. Part I. Study of the pretreatment with choline chloride urea diluted deep eutectic solvent

    Biomass and Bioenergy, Vol. 173

  2. Optimization of cellulase and xylanase production by Aspergillus niger CECT 2700 using brewery spent grain based on Taguchi design

    Biomass Conversion and Biorefinery, Vol. 13, Núm. 9, pp. 7983-7991

  3. Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage

    International Journal of Food Microbiology, Vol. 405

2022

  1. Acetic Acid-Tolerant Native Yeast Pichia kudriavzevii ITV-S42 Isolated from Sweet Sorghum Juice for Ethanol Production

    Sugar Tech, Vol. 24, Núm. 2, pp. 576-584

  2. Deconstructing sugarcane bagasse lignocellulose by acid-based deep eutectic solvents to enhance enzymatic digestibility

    Carbohydrate Polymers, Vol. 298

  3. The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures

    Foods, Vol. 11, Núm. 19

2021

  1. Enhancing the saccharification of pretreated chestnut burrs to produce bacteriocins

    Journal of Biotechnology, Vol. 329, pp. 13-20

  2. Production of cellulases and xylanases in solid-state fermentation by different strains of Aspergillus niger using sugarcane bagasse and brewery spent grain

    Biochemical Engineering Journal, Vol. 172

  3. Recent trends on the valorization of winemaking industry wastes

    Current Opinion in Green and Sustainable Chemistry, Vol. 27

  4. Recovery and reuse of ionic liquid cholinium glycinate in the treatment of brewery spent grain

    Separation and Purification Technology, Vol. 254

2020

  1. Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham

    Brazilian Journal of Microbiology, Vol. 51, Núm. 3, pp. 949-956

  2. Detoxification of chestnut burrs hydrolyzates to produce biomolecules

    Biochemical Engineering Journal, Vol. 159

  3. Ligninolytic Enzymes of Endospore-Forming Bacillus aryabhattai BA03

    Current Microbiology, Vol. 77, Núm. 5, pp. 702-709

2019

  1. A novel approach to the biorefinery of brewery spent grain

    Process Biochemistry, Vol. 85, pp. 135-142

  2. Biorefining brewery spent grain polysaccharides through biotuning of ionic liquids

    Carbohydrate Polymers, Vol. 203, pp. 265-274