Publikationen in Zusammenarbeit mit Forschern von Universidad de Burgos (4)

2023

  1. Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent

    Food Chemistry, Vol. 418

2022

  1. Semi-continuous hydrolysis of onion skin wastes with subcritical water: Pectin recovery and oligomers identification

    Journal of Environmental Chemical Engineering, Vol. 10, Núm. 3

2019

  1. 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