Listar por autor "Melgosa Gómez, Rodrigo"

(2025)

Contribución a congreso

Biorefinery concept to valorize olive leaves and twigs generated in the olive mill by mild subcritical water

; Lionetti, Vincenzo; Caminada, Giulia; D'Avanzo, Nicola; Gentile, Mariagrazia; Beltrán Calvo, Sagrario

(2025)

Contribución a congreso

Caracterización y propiedades funcionales de hidrolizados proteicos obtenidos a partir de subproductos de la industria agroalimentaria

Martínez Barbáchano, Elisa

(2023)

Trabajo académico

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

Cascade Valorization of Okara by Subcritical Water Hydrolysis: Assessment of Protein and Amino Acid Profile in Batch and Semi-Continuous Systems

(2026-05, Springer)

Artículo

Catalytic hydrothermal conversion of lignocellulosic biomass to valued-added organic acid

Beltrán Calvo, Sagrario

; Barea Gómez, Pedro

Bermejo-López, A.; Illera Gigante, Alba Ester

(2024-10)

Contribución a congreso

Comparative Selective Conversion of Biomass-Derived Mono- and Polysaccharides into Lactic Acid with Lanthanide Lewis Acid Catalysts

(2024-04-30, Springer Nature)

Artículo

Comparison of glycerolysis of sardine oil by Lipozyme 435 in solvent free and SC-CO2 media

García Solaesa, Ángela

(2017)

Contribución a congreso

Conversion of the polysaccharide fraction of corn stover to lactic acid by alkaline catalysis in subcritical water

Sanz Díez, Mª Teresa

; Barea Gómez, Pedro

(2024-10)

Contribución a congreso

Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction

Alonso Riaño, Patricia

; Bermejo-López, A.; Beltrán Calvo, Sagrario

(2024-06, Elsevier)

Artículo

Development of an integrated extraction and purification process for the recovery of high-value compounds from onion peels

Benito Román, Oscar

; Barea Gómez, Pedro

; Ruiz Pérez, María Olga

(2024-10)

Contribución a congreso

Effect of high pressure carbon dioxide (HPCD) treatment on enzyme inactivation and other properties of tomato juice

Trigueros Andrés, Ester

(2017)

Contribución a congreso

Effect of high pressure carbon dioxide on tomato juice: inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

; Trigueros Andrés, Ester

Briongos Sánchez, Heliodoro

(2018-12, Elsevier)

Artículo

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

(2016-12, Elsevier)

Artículo

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

; Varona Fernández, Sandra; Beltrán Calvo, Sagrario

(2018-06, Elsevier)

Artículo

Encapsulation of an omega-3 concentrate by particles from gas saturated solutions (PGSS)-drying: particle characterization and oxidative stability

Melgosa Gómez, Rodrigo

(2018)

Contribución a congreso

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

Melgosa Gómez, Rodrigo

; Bucio López, Silvia Liliana

(2015-02, Elsevier)

Artículo

Enzymatic inactivation of apple and tomato juices using HPCD (high pressure carbon dioxide) technology and its effect on the quality parameters of the juice

(2018)

Contribución a congreso

Enzymatic inactivation of apple juice using HPCD (High Pressure Carbon Dioxide) technology and its effect on the quality parameters of the juice