Publicacións (79) Publicacións de ANA MARIA TORRADO AGRASAR

2024

  1. A comprehensive method for the sequential separation of extracellular xylanases and β-xylosidases/arabinofuranosidases from a new Fusarium species

    International Journal of Biological Macromolecules, Vol. 272

  2. Direct enzymatic hydrolysis of solid wheat straw with endo-xylanases: Effect of the temperature on the hemicellulose release and the product profile modulation

    International Journal of Biological Macromolecules, Vol. 270

  3. Viscoelastic Properties of Biscuit Doughs with Different Lipidic Profiles Fortified with a Casein Hydrolysate

    Macromol, Vol. 4, Núm. 2, pp. 437-447

2023

  1. Microfluidics potential for developing food-grade microstructures through emulsification processes and their application

    Food Research International, Vol. 172

  2. Red seaweed proteins: Valuable marine-origin compounds with encouraging applications

    Algal Research, Vol. 75

2022

  1. Extraction of the wheat straw hemicellulose fraction assisted by commercial endo-xylanases. Role of the accessory enzyme activities

    Industrial Crops and Products, Vol. 179

  2. Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough

    Gels, Vol. 8, Núm. 11

2021

  1. Are there benefits from thermal bacteria for health? The hydrogenome role

    Water (Switzerland), Vol. 13, Núm. 11

  2. Biochemical and Structural Characterization of a novel thermophilic esterase EstD11 provide catalytic insights for the HSL family

    Computational and Structural Biotechnology Journal, Vol. 19, pp. 1214-1232

2019

  1. Interaction between calcium and casein hydrolysates: Stoichiometry, binding constant, binding sites and thermal stability of casein phosphopeptide complexes

    International Dairy Journal, Vol. 88, pp. 25-33

  2. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

    Food Research International, Vol. 126

2018

  1. Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin

    Industrial Crops and Products, Vol. 111, pp. 219-225

  2. Resultados cualitativos y cuantitativos en los 6 primeros años de impartición de la asignatura de Bioquímica en el Grado de Ciencia y Tecnología de los Alimentos

    Investigación y práctica en la educación superior (Educación Editora), pp. 547-552

2017

  1. Augas termais como fonte potencial de biomoléculas de interese industrial

    Proxectos INOU 2016: investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 65-89

  2. Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

    CyTA: Journal of food, Vol. 15, Núm. 3, pp. 409-417

  3. High hydrostatic pressure as pretreatment and adjuvant for the enzymatic release of ferulic acid from corn cob

    Process Biochemistry, Vol. 58, pp. 204-210

  4. Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin

    Food Hydrocolloids, Vol. 65, pp. 157-164

  5. Vine Trimming Shoots as Substrate for Ferulic Acid Esterases Production

    Applied Biochemistry and Biotechnology, Vol. 181, Núm. 2, pp. 813-826

2016

  1. Ferulic acid transformation into the main vanilla aroma compounds by Amycolatopsis sp. ATCC 39116

    Applied Microbiology and Biotechnology, Vol. 100, Núm. 4, pp. 1677-1689

  2. Feruloyl esterase production by Aspergillus terreus CECT 2808 and subsequent application to enzymatic hydrolysis

    Enzyme and Microbial Technology, Vol. 91, pp. 52-58