Publikationen, an denen er mitarbeitet Rodrigo Melgosa Gomez (4)

2022

  1. Valorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis

    Food Chemistry

2021

  1. Recovery of the protein fraction with high antioxidant activity from red seaweed industrial solid residue after agar extraction by subcritical water treatment

    Journal of Applied Phycology

2020

  1. Supercritical CO2 and subcritical water technologies for the production of bioactive extracts from sardine (Sardina pilchardus) waste

    Journal of Supercritical Fluids, Vol. 164

2018

  1. Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

    Journal of Food Engineering, Vol. 239, pp. 64-71