ROCÍO MORALES MEDINA-rekin lankidetzan egindako argitalpenak (24)

2024

  1. Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt

    Food Hydrocolloids, Vol. 146

2022

  1. Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

    Food and Function, Vol. 13, Núm. 21, pp. 10870-10881

2020

  1. Impact of microfluidization on the microstructure and functional properties of pea hull fibre

    Food Hydrocolloids, Vol. 103

  2. Modulating the hydration properties of pea hull fibre by its composition as affected by mechanical processing and various extraction procedures

    Food Hydrocolloids, Vol. 107

  3. Novozyme 435 and Lipozyme RM IM Preferably Esterify Polyunsaturated Fatty Acids at the sn-2 Position

    European Journal of Lipid Science and Technology, Vol. 122, Núm. 10

2018

  1. A lumped model of the lipase catalyzed hydrolysis of sardine oil to maximize polyunsaturated fatty acids content in acylglycerols

    Food Chemistry, Vol. 240, pp. 286-294

  2. Effect of the supplementation of live preys enriched in cod liver oil on the survival rate, growth and fatty acid profile of meagre (Argyrosomus regius) larvae

    Aquaculture Research, Vol. 49, Núm. 3, pp. 1133-1141

  3. Fish Discards as Source of Health-Promoting Biopeptides

    Alternative and Replacement Foods (Elsevier), pp. 177-204

2017

  1. A Simple Enzymatic Process to Produce Functional Lipids From Vegetable and Fish Oil Mixtures

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 12

  2. Development of an up-grading process to produce MLM structured lipids from sardine discards

    Food Chemistry, Vol. 228, pp. 634-642

  3. Multiobjective optimization of the antioxidant activities of horse mackerel hydrolysates produced with protease mixtures

    Process Biochemistry, Vol. 52, pp. 149-158

2016

  1. Artificial neuronal network modeling of the enzymatic hydrolysis of horse mackerel protein using protease mixtures

    Biochemical Engineering Journal, Vol. 105, pp. 364-370

  2. Effect of digestive enzymes on the bioactive properties of goat milk protein hydrolysates

    International Dairy Journal, Vol. 54, pp. 21-28

  3. Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying

    Food Chemistry, Vol. 194, pp. 1208-1216

  4. Mass transfer modeling of sardine oil polyunsaturated fatty acid (PUFA) concentration by low temperature crystallization

    Journal of Food Engineering, Vol. 183, pp. 16-23

  5. Modelling of the production of ACE inhibitory hydrolysates of horse mackerel using proteases mixtures

    Food and Function, Vol. 7, Núm. 9, pp. 3890-3901

  6. Nutritional indexes, fatty acids profile, and regiodistribution of oil extracted from four discarded species of the Alboran Sea: Seasonal effects

    European Journal of Lipid Science and Technology, Vol. 118, Núm. 9, pp. 1409-1415

  7. Obtention of functional compounds from fish oil and protein

    Obtention of functional compounds from fish oil and protein

2015

  1. Bile acid binding capacity of fish protein hydrolysates from discard species of the West Mediterranean Sea

    Food and Function, Vol. 6, Núm. 4, pp. 1261-1267

  2. Seasonal variations in the regiodistribution of oil extracted from small-spotted catshark and bogue

    Food and Function, Vol. 6, Núm. 8, pp. 2646-2652