Enxeñaría química

2019

1. Development of conversion coatings on iron via corrosion in LiPF 6 solution

   Electrochimica Acta, Vol. 304, pp. 428-436

2. Evaluating the impact of supercritical-CO 2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

   Food Research International, Vol. 120, pp. 888-894

3. Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO 2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization

   Food Chemistry, Vol. 274, pp. 865-871

4. A Low-profile planar monopole internal antenna for GSM/DCS/PCS/IMT/UMTS/WLAN/ISM/LTE operation in the Mobile phones

   International Journal of Microwave and Wireless Technologies, Vol. 11, Núm. 1, pp. 41-52

5. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

   Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3672-3680

6. A comprehensive review on lipid oxidation in meat and meat products

   Antioxidants, Vol. 8, Núm. 10

7. A green approach for alginate extraction from Sargassum muticum brown seaweed using ultrasound-assisted technique

   International Journal of Biological Macromolecules, Vol. 124, pp. 451-459

8. A multifunctional biosurfactant extract obtained from corn steep water as bactericide for agrifood industry

   Foods, Vol. 8, Núm. 9

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

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

10. A proteomic-based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality

    Journal of Proteomics, Vol. 205

11. A sustainable approach of enzymatic grafting on eucalyptus globulus wood by laccase from the newly isolated white-rot basidiomycete marasmiellus palmivorus VE111

    ACS Sustainable Chemistry and Engineering, Vol. 7, Núm. 15, pp. 13418-13424

12. Advances in plant materials, food by-products, and algae conversion into biofuels: Use of environmentally friendly technologies

    Green Chemistry, Vol. 21, Núm. 12, pp. 3213-3231

13. Advances in the biorefinery of Sargassum muticum: Valorisation of the alginate fractions

    Industrial Crops and Products, Vol. 138

14. Aislamiento y caracterización del microorganismo responsable de la producción de biosurfactantes en licores de lavado de maíz

    CyTA: Journal of food, Vol. 17, Núm. 1, pp. 509-516

15. Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

    British Poultry Science, Vol. 60, Núm. 6, pp. 716-723

16. Alternative environmental friendly process for dehydration of edible Undaria pinnatifida brown seaweed by microwave hydrodiffusion and gravity

    Journal of Food Engineering, Vol. 261, pp. 15-25

17. An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

    Food Chemistry, Vol. 276, pp. 680-691

18. Antioxidant active packaging systems to extend the shelf life of sliced cooked ham

    Current Research in Food Science, Vol. 1, pp. 24-30

19. Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review

    Food Analytical Methods, Vol. 12, Núm. 11, pp. 2401-2415

20. Application of microscopy techniques for a better understanding of biomass pretreatment

    Industrial Crops and Products, Vol. 138