INGENIERÍA QUÍMICA

2023

1. A Framework for Recovering Waste Heat Energy from Food Processing Effluent

   Water (Switzerland), Vol. 15, Núm. 1

2. A compact photoreactor for automated H2 photoproduction: Revisiting the (Pd, Pt, Au)/TiO2 (P25) Schottky junctions

   Chemical Engineering Journal, Vol. 459

3. Activated char from the co-pyrolysis of polystyrene and olive stone mixtures for the adsorption of CO2

   Journal of Environmental Chemical Engineering, Vol. 11, Núm. 6

4. Activity, structural features and in silico digestion of antidiabetic peptides

   Food Bioscience, Vol. 55

5. Agronomic iron-biofortification by activated hydrochars of spent coffee grounds

   Frontiers in Sustainable Food Systems, Vol. 7

6. Antagonistic Toxic Effects of Surfactants Mixtures to Bacteria Pseudomonas putida and Marine Microalgae Phaeodactylum tricornutum

   Toxics, Vol. 11, Núm. 4

7. Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

   Food Chemistry, Vol. 426

8. Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil

   Food Bioscience, Vol. 56

9. Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

   Food Chemistry Advances, Vol. 3

10. Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives

    CURRENT RESEARCH IN FOOD SCIENCE, Vol. 7

11. Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives

    Current Research in Food Science, Vol. 7

12. COVID-19 personal protective equipment (PPE) contamination in coastal areas of Granada, Spain

    Marine Pollution Bulletin, Vol. 191

13. Caracterización del contenido de envases en la fracción resto: caso de la ciudad de Granada

    Equipamiento y servicios municipales, Núm. 203, pp. 96-101

14. Characterization of the Products of the Catalytic Pyrolysis of Discarded COVID-19 Masks over Sepiolite

    Applied Sciences (Switzerland), Vol. 13, Núm. 5

15. Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

    Foods, Vol. 12, Núm. 10

16. Coffee-waste templated CeOx/TiO2 nanostructured materials for selective photocatalytic oxidations

    Chemosphere, Vol. 311

17. Cold gelation of whey protein isolate with sugars in an ultrasound environment

    Food Hydrocolloids, Vol. 139

18. Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying

    Antioxidants, Vol. 12, Núm. 2

19. Comprehensive chlorophyll composition of commercial green food colorants and coloring foodstuffs by HPLC-ESI-QTOF-MS/MS: Chlorophyllins

    Food Chemistry, Vol. 415

20. Current state of biogas and biomethane production and its implications for Spain

    Sustainable Energy and Fuels, Vol. 7, Núm. 15, pp. 3584-3602