Argitalpenak (76) NELSON PEREZ GUERRA argitalpenak

2024

  1. Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market

    New biotechnology, Vol. 79, pp. 111-119

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

2022

  1. Biorefinery of Brewery Spent Grain by Solid-State Fermentation and Ionic Liquids

    Foods, Vol. 11, Núm. 22

  2. 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

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

    Gels, Vol. 8, Núm. 11

  4. 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 a potentially probiotic product for animal feed and evaluation of some of its probiotic properties

    International Journal of Molecular Sciences, Vol. 22, Núm. 18

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

    Separation and Purification Technology, Vol. 254

2019

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

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

  2. 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

  3. Enzymatic hydrolysis of brewer's spent grain to obtain fermentable sugars

    Bioresource Technology, Vol. 275, pp. 402-409

  4. 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

  5. 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

  6. 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 Editora), pp. 635-640

2018

  1. 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

  2. Production of a highly concentrated probiotic culture of Lactococcus lactis CECT 539 containing high amounts of nisin

    3 Biotech, Vol. 8, Núm. 7

  3. 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

  4. Uso de la metodología del Aprendizaje Basado en Problemas en la asignatura Análisis de Datos en Cinéticas Microbianas y Enzimáticas del Máster Universitario en Ciencia y Tecnología Agroalimentaria y Ambiental

    Investigación y práctica en la educación superior (Educación Editora), pp. 553-558

2017

  1. Combination of food wastes for an efficient production of nisin in realkalized fed-batch cultures

    Biochemical Engineering Journal, Vol. 123, pp. 13-23