Publicacións en colaboración con investigadores/as de Universidad de Burgos (21)

2020

  1. Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide

    Foods, Vol. 9, Núm. 5

2019

  1. Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties

    Food and Bioprocess Technology, Vol. 12, Núm. 9, pp. 1593-1602

  2. Green determination of brominated flame retardants and organochloride pollutants in fish oils by vortex assisted liquid-liquid microextraction and gas chromatography-tandem mass spectrometry

    Talanta, Vol. 195, pp. 251-257

2018

  1. Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

    Innovative Food Science and Emerging Technologies, Vol. 47, pp. 71-80

  2. Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples

    Journal of Food Engineering, Vol. 221, pp. 141-150

  3. Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst

    LWT, Vol. 96, pp. 228-235

2017

  1. Phase behaviour of the pseudo-ternary system carbon dioxide + ethanol + fish oil at high pressures

    Journal of Chemical Thermodynamics, Vol. 115, pp. 106-113

  2. Substrates emulsification process to improve lipase-catalyzed sardine oil glycerolysis in different systems. Evaluation of lipid oxidation of the reaction products

    Food Research International, Vol. 100, pp. 572-578

  3. Supercritical carbon dioxide as solvent in the lipase-catalyzed ethanolysis of fish oil: Kinetic study

    Journal of CO2 Utilization, Vol. 17, pp. 170-179

2016

  1. Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

    LWT - Food Science and Technology, Vol. 74, pp. 411-419

  2. Kinetic study and kinetic parameters of lipase-catalyzed glycerolysis of sardine oil in a homogeneous medium

    Cuihua Xuebao/Chinese Journal of Catalysis, Vol. 37, Núm. 4, pp. 596-606

  3. Production and concentration of monoacylglycerols rich in omega-3 polyunsaturated fatty acids by enzymatic glycerolysis and molecular distillation

    Food Chemistry, Vol. 190, pp. 960-967

  4. Study of the influence of process parameters on liquid and supercritical CO2 extraction of oil from rendered materials: Fish meal and oil characterization

    Journal of Supercritical Fluids, Vol. 107, pp. 270-277

2015

  1. Enzymatic activity and conformational and morphological studies of four commercial lipases treated with supercritical carbon dioxide

    Journal of Supercritical Fluids, Vol. 97, pp. 51-62

  2. Kinetic study for the ethanolysis of fish oil catalyzed by Lipozyme® 435 in different reaction media

    Journal of Oleo Science, Vol. 64, Núm. 4, pp. 431-441

  3. Modificación enzimática de aceite de pescado en CO2 supercrítico

    II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015

  4. Producción de concentrados de acilglicéridos ricos en ácidos grasos omega-3

    II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015

2014

  1. Characterization of triacylglycerol composition of fish oils by using chromatographic techniques

    Journal of Oleo Science, Vol. 63, Núm. 5, pp. 449-460

2013

  1. Extraction of alkylresorcinols from wheat bran with supercritical CO 2

    Journal of Food Engineering, Vol. 119, Núm. 4, pp. 814-821

  2. Liquid-liquid equilibria for systems glycerol+sardine oil+tert-alcohols

    Fluid Phase Equilibria, Vol. 356, pp. 284-290