Listar Biotecnología Industrial y Medioambiental (BIOIND) por título
Mostrando ítems 1-20 de 191
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2º Encontro Ibérico de Fluidos Supercríticos (EIFS2022): book of abstracts
(2022, Universidade de Coimbra. Faculty of Sciences and Technology)Contribución a congreso -

Activity coefficients at infinite dilution of volatile compounds in water: effect of temperature and salt concentration
(2012-05, American Chemical Society)Artículo -
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Aplicación de tecnologías emergentes a la formulación de compuestos bioactivos de interés para la industria alimentaria
(2017)Contribución a congreso -
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Bioactive compounds extraction from olive leaves by subcritical water extraction
(2021)Contribución a congreso -

Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide
(2020-05, MDPI)Artículo -
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Biorefinery approach to the extraction of bioactive from Brewer’s Spent Grain (BGS)
(2019)Contribución a congreso -

Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
(2023-01, Royal Society of Chemistry)Artículo -
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Cascade approach to valorize okara by using.subcritical water to obtain bioactive compounds
(2024-10)Contribución a congreso -

Cascade approach to valorize soybean by-product by using subcritical water. First step: bioactive compounds
(2024-07)Contribución a congreso -

Catalytic hydrothermal conversion of lignocellulosic biomass to valued-added organic acid
(2024-10)Contribución a congreso -

Colour removal from beet molasses by ultrafiltration with activated charcoal
(2016-01, Elsevier)Artículo -

Comparative Selective Conversion of Biomass-Derived Mono- and Polysaccharides into Lactic Acid with Lanthanide Lewis Acid Catalysts
(2024-04-30, Springer Nature)Artículo -
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Comparison of glycerolysis of sardine oil by Lipozyme 435 in solvent free and SC-CO2 media
(2017)Contribución a congreso -

Concentration by pervaporation of brown crab volatile compounds from dilute model solutions: Evaluation of PDMS membrane
(2013-02, Elsevier)Artículo



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