NELSON
PEREZ GUERRA
CATEDRATICO/A UNIVERSIDADE - TEMPO COMPLETO
Publicacións (78) Publicacións de NELSON PEREZ GUERRA
2024
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Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market
New biotechnology, Vol. 79, pp. 111-119
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Main Composition and Visual Appearance of Milk Kefir Beverages Obtained from Four Consecutive 24- and 48-h Batch Subcultures
Processes, Vol. 12, Núm. 7
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Viscoelastic Properties of Biscuit Doughs with Different Lipidic Profiles Fortified with a Casein Hydrolysate
Macromol, Vol. 4, Núm. 2, pp. 437-447
2023
2022
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Biorefinery of Brewery Spent Grain by Solid-State Fermentation and Ionic Liquids
Foods, Vol. 11, Núm. 22
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Evaluation and Mathematical Analysis of a Four-Dimensional Lotka–Volterra-like Equation Designed to Describe the Batch Nisin Production System
Mathematics, Vol. 10, Núm. 5
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Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough
Gels, Vol. 8, Núm. 11
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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
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Enhancing the saccharification of pretreated chestnut burrs to produce bacteriocins
Journal of Biotechnology, Vol. 329, pp. 13-20
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Production of a potentially probiotic product for animal feed and evaluation of some of its probiotic properties
International Journal of Molecular Sciences, Vol. 22, Núm. 18
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Recovery and reuse of ionic liquid cholinium glycinate in the treatment of brewery spent grain
Separation and Purification Technology, Vol. 254
2019
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A novel approach to the biorefinery of brewery spent grain
Process Biochemistry, Vol. 85, pp. 135-142
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Batch and fed-batch production of probiotic biomass and nisin in nutrient-supplemented whey media
Brazilian Journal of Microbiology, Vol. 50, Núm. 4, pp. 915-925
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Enzymatic hydrolysis of brewer's spent grain to obtain fermentable sugars
Bioresource Technology, Vol. 275, pp. 402-409
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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
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The joint effect of pH gradient and glucose feeding on the growth kinetics of lactococcus lactis CECT 539 in glucose-limited fed-batch cultures
Polish Journal of Microbiology, Vol. 68, Núm. 2, pp. 269-280
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Uso de herramientas informáticas y estadísticas en la asignatura Análisis y calidad del aire del Grado en Ciencias Ambientales
Nuevos retos en la enseñanza de las ciencias (Educación), pp. 635-640
2018
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Producción de una bebida probiótica a partir de zumo de uvas blancas de mesa
Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018
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Production of a highly concentrated probiotic culture of Lactococcus lactis CECT 539 containing high amounts of nisin
3 Biotech, Vol. 8, Núm. 7
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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), pp. 547-552