Enxeñaría química

2020

1. A biorefinery strategy for the manufacture and characterization of oligosaccharides and antioxidants from poplar hemicelluloses

   Food and Bioproducts Processing, Vol. 123, pp. 398-408

2. A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods

   Trends in Food Science and Technology, Vol. 99, pp. 323-336

3. A review of sustainable and intensified techniques for extraction of food and natural products

   Green Chemistry, Vol. 22, Núm. 8, pp. 2325-2353

4. A whole-slurry fermentation approach to high-solid loading for bioethanol production from corn stover

   Agronomy, Vol. 10, Núm. 11

5. Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

   Current Opinion in Food Science, Vol. 31, pp. 81-87

6. Advances in green processing of seed oils using ultrasound-assisted extraction: A review

   Journal of Food Processing and Preservation, Vol. 44, Núm. 10

7. Advances in recovery bioactive compounds from potato wastes: processing technologies and applications

   International Journal of Food Science and Technology

8. Aflatoxins in milk and dairy products: Occurrence and exposure assessment for the serbian population

   Applied Sciences (Switzerland), Vol. 10, Núm. 21, pp. 1-17

9. Alkaline sulfonation and thermomechanical pulping pretreatment of softwood chips and pellets to enhance enzymatic hydrolysis

   Bioresource Technology, Vol. 315

10. An enhanced algorithm for complex permittivity extraction at microwave frequencies

    International Journal of Microwave and Optical Technology, Vol. 15, Núm. 3, pp. 238-245

11. Analysis and optimization of Mn removal from contaminated solid matrixes by electrokinetic remediation

    International Journal of Environmental Research and Public Health, Vol. 17, Núm. 6

12. Analysis of the microstructure of carbon fibre reinforced cement pastes by impedance spectroscopy

    Construction and Building Materials, Vol. 243

13. Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes

    Food Research International, Vol. 137

14. Antioxidant and Antitumoral Properties of Aqueous Fractions from Frozen Sargassum muticum

    Waste and Biomass Valorization, Vol. 11, Núm. 4, pp. 1261-1269

15. Antioxidant and antimicrobial activity of porcine liver hydrolysates using flavourzyme

    Applied Sciences (Switzerland), Vol. 10, Núm. 11

16. Antioxidant capacity of the extracts from flowers of Erica australis L.: Comparison between microwave hydrodiffusion and gravity (MHG) and distillation extraction techniques - Formulation of sunscreen creams

    Industrial Crops and Products, Vol. 145

17. Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: A preliminary study

    Foods, Vol. 9, Núm. 5

18. Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl

    Meat Science, Vol. 159

19. Application of enoki mushroom (Flammulina Velutipes) stem wastes as functional ingredients in goat meat nuggets

    Foods, Vol. 9, Núm. 4

20. Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters

    Journal of Food Processing and Preservation, Vol. 44, Núm. 8