JOSE MANUEL DOMINGUEZ GONZALEZ-rekin lankidetzan egindako argitalpenak (86)

2025

  1. Eco-friendly technologies for obtaining antioxidant compounds and protein hydrolysates from edible insect Tenebrio molitor beetles

    Food Chemistry, Vol. 464

2024

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

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

  2. Characterization of all life stages of Tenebrio molitor: Envisioning innovative applications for this edible insect

    Future Foods, Vol. 10

  3. Potential use of frass from edible insect Tenebrio molitor for proteases production by solid-state fermentation

    Food and Bioproducts Processing, Vol. 144, pp. 146-155

  4. Recent Advances in Biorefinery of Tenebrio molitor Adopting Green Technologies

    Food and Bioprocess Technology

  5. Valorisation of Tenebrio molitor beetles: Enzymes-based bioprocessing to obtain a highly digestible protein hydrolysate

    Journal of Insects as Food and Feed

2022

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

    Foods, Vol. 11, Núm. 22

2018

  1. Lipase production by solid-state fermentation of olive pomace in tray-type and pressurized bioreactors

    Journal of Chemical Technology and Biotechnology, Vol. 93, Núm. 5, pp. 1312-1319

2017

  1. Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a Box–Benhken design: influence of oak origin, fragment size and toast level on the composition of the final product

    Australian Journal of Grape and Wine Research, Vol. 23, Núm. 1, pp. 5-14

  2. Optimization of Salts Supplementation on Xylitol Production by Debaryomyces hansenii Using a Synthetic Medium or Corncob Hemicellulosic Hydrolyzates and Further Scaled Up

    Industrial and Engineering Chemistry Research, Vol. 56, Núm. 23, pp. 6579-6589

  3. Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor

    Bioprocess and Biosystems Engineering, Vol. 40, Núm. 7, pp. 1123-1132

2016

  1. Combined bioremediation and enzyme production by Aspergillus sp. in olive mill and winery wastewaters

    International Biodeterioration and Biodegradation, Vol. 110, pp. 16-23

  2. Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221

    Journal of Dairy Research, Vol. 83, Núm. 3, pp. 402-411

  3. Optimization of the process of aromatic and medicinal plant maceration in grape marc distillates to obtain herbal liqueurs and spirits

    Journal of the science of food and agriculture, Vol. 96, Núm. 14, pp. 4760-4771

  4. Phenolic compounds and aroma-impact odorants in herb liqueurs elaborated by maceration of aromatic and medicinal plants in grape marc distillates

    Journal of the Institute of Brewing, Vol. 122, Núm. 4, pp. 653-660

  5. Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation

    Bioresource Technology, Vol. 214, pp. 737-746

  6. Xylitol production in immobilized cultures: a recent review

    Critical Reviews in Biotechnology, Vol. 36, Núm. 4, pp. 691-704

2015

  1. Comparison of soxhlet, accelerated solvent and supercritical fluid extraction techniques for volatile (GC-MS and GC/FID) and phenolic compounds (HPLC-ESI/MS/MS) from lamiaceae species

    Phytochemical Analysis, Vol. 26, Núm. 1, pp. 61-71

  2. Enhancing the Bioconversion of Winery and Olive Mill Waste Mixtures into Lignocellulolytic Enzymes and Animal Feed by Aspergillus uvarum Using a Packed-Bed Bioreactor

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 42, pp. 9306-9314

  3. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview

    Waste Management, Vol. 40, pp. 72-81