Publicaciones en las que colabora con Jordi Pagán (57)
2021
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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
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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
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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
2016
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Kinetics of color development in glucose/Amino Acid model systems at different temperatures
Scientia Agropecuaria, Vol. 7, Núm. 1, pp. 15-21
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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
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Modelización cinética de la degradación fotoquímica de benomilo
Afinidad: Revista de química teórica y aplicada, Vol. 72, Núm. 570, pp. 108-113
2014
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Effect of UV-Vis Photochemical Processing on Pear Juices from Six Different Varieties
Food and Bioprocess Technology, Vol. 7, Núm. 1, pp. 84-92
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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
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Modelling of patulin photo-degradation by a UV multi-wavelength emitting lamp
Food Research International, Vol. 66, pp. 158-166
2013
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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
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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
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Enzymatic peeling and discoloration of Red Bartlett pears
International Journal of Food Science and Technology, Vol. 48, Núm. 3, pp. 636-641
2012
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Effect of Pectinase Immobilization in a Polymeric Membrane on Ultrafiltration of Fluid Foods
Separation Science and Technology, Vol. 47, Núm. 6, pp. 796-801
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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
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Inactivation of polyphenol oxidase by ultraviolet irradiation: Protective effect of melanins
Journal of Food Engineering
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Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity
Food Engineering Reviews, Vol. 4, Núm. 4, pp. 203-223
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Monitoring the behavior of melanoidin from a glucose/l-asparagine solution
Food Research International, Vol. 48, Núm. 2, pp. 802-807
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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
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Ultrafiltration and reverse osmosis for clarification and concentration of fruit juices at pilot plant scale
LWT, Vol. 46, Núm. 1, pp. 189-195