SAGRARIO BELTRAN CALVO-rekin lankidetzan egindako argitalpenak (5)

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

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