Publicaciones en las que colabora con Jordi Pagán (57)

2021

  1. Effect of enzymatic hydrolyzed protein from pig bones on some biological and functional properties

    Journal of Food Science and Technology, Vol. 58, Núm. 12, pp. 4626-4635

2020

  1. Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional properties

    Food Research International, Vol. 130

  2. Optimisation and kinetic study of the ultrasonic-assisted extraction of total saponins from alfalfa (Medicago sativa) and its bioaccessibility using the response surface methodology

    Food Chemistry, Vol. 309

2019

  1. Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein

    Food Chemistry, Vol. 276, pp. 591-598

2016

  1. Kinetics of color development in glucose/Amino Acid model systems at different temperatures

    Scientia Agropecuaria, Vol. 7, Núm. 1, pp. 15-21

  2. Optimizing the Enzymatic Elimination of Clogging of a Microfiltration Membrane by Parellada Grape Cake

    Journal of Food Process Engineering, Vol. 39, Núm. 2, pp. 132-139

2015

  1. Modelización cinética de la degradación fotoquímica de benomilo

    Afinidad: Revista de química teórica y aplicada, Vol. 72, Núm. 570, pp. 108-113

2014

  1. Effect of UV-Vis Photochemical Processing on Pear Juices from Six Different Varieties

    Food and Bioprocess Technology, Vol. 7, Núm. 1, pp. 84-92

  2. Kinetics of color development of melanoidins formed from fructose/amino acid model systems

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 20, Núm. 2, pp. 119-126

  3. Modelling of patulin photo-degradation by a UV multi-wavelength emitting lamp

    Food Research International, Vol. 66, pp. 158-166

2013

  1. Effect of UV-Vis Irradiation on Enzymatic Activities and Physicochemical Properties of Four Grape Musts from Different Varieties

    Food and Bioprocess Technology, Vol. 6, Núm. 8, pp. 2223-2229

  2. Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones

    Journal of Food Engineering, Vol. 119, Núm. 3, pp. 655-659

  3. Enzymatic peeling and discoloration of Red Bartlett pears

    International Journal of Food Science and Technology, Vol. 48, Núm. 3, pp. 636-641

2012

  1. Effect of Pectinase Immobilization in a Polymeric Membrane on Ultrafiltration of Fluid Foods

    Separation Science and Technology, Vol. 47, Núm. 6, pp. 796-801

  2. Enzyme recovery and effluents generated in the enzymatic elimination of clogging of pectin cake in filtration process

    Journal of Food Engineering, Vol. 111, Núm. 1, pp. 52-56

  3. Inactivation of polyphenol oxidase by ultraviolet irradiation: Protective effect of melanins

    Journal of Food Engineering

  4. Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

    Food Engineering Reviews, Vol. 4, Núm. 4, pp. 203-223

  5. Monitoring the behavior of melanoidin from a glucose/l-asparagine solution

    Food Research International, Vol. 48, Núm. 2, pp. 802-807

  6. Optimising by the response surface methodology the enzymatic elimination of clogging of a microfiltration membrane by pectin cake

    International Journal of Food Science and Technology, Vol. 47, Núm. 1, pp. 47-52

  7. Ultrafiltration and reverse osmosis for clarification and concentration of fruit juices at pilot plant scale

    LWT, Vol. 46, Núm. 1, pp. 189-195