Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Rodrigo Oliver"'
Autor:
Francisco Javier Leyva-Jiménez, Carlos Abellán-Dieguez, Rodrigo Oliver-Simancas, Antonio M. Rodríguez-García, M. Elena Alañón
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100464- (2024)
In the last years, new sustainable materials have been explored as plastic replacement in food industry. With the objective of developing sustainable active materials for food packaging, polysaccharide-based films: alginate, methylcellulose and glyce
Externí odkaz:
https://doaj.org/article/d8bd4ec8f97f4c1bb0aa990f40fcddb0
Autor:
Giovanni Davide Barone, Irene Tagliaro, Rodrigo Oliver-Simancas, Matteo Radice, Livia M. Kalossaka, Michele Mattei, Antonino Biundo, Isabella Pisano, Amparo Jiménez-Quero
Publikováno v:
Environmental Science and Ecotechnology, Vol 22, Iss , Pp 100444- (2024)
Keratins and corneous proteins are key components of biomaterials used in a wide range of applications and are potential substitutes for petrochemical-based products. Horns, hooves, feathers, claws, and similar animal tissues are abundant sources of
Externí odkaz:
https://doaj.org/article/27d40afdc89e4ecd86bcf10f245ca9fb
Autor:
Ines Castangia, Federica Fulgheri, Francisco Javier Leyva-Jimenez, Maria Elena Alañón, Maria de la Luz Cádiz-Gurrea, Francesca Marongiu, Maria Cristina Meloni, Matteo Aroffu, Matteo Perra, Mohamad Allaw, Rita Abi Rached, Rodrigo Oliver-Simancas, Elvira Escribano Ferrer, Fabiano Asunis, Maria Letizia Manca, Maria Manconi
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1285 (2023)
Grape pomace is the main by-product generated during the winemaking process; since it is still rich in bioactive molecules, especially phenolic compounds with high antioxidant power, its transformation in beneficial and health-promoting foods is an i
Externí odkaz:
https://doaj.org/article/f0730b3082ac49889f930ca96eab3dbd
Autor:
Francisco-Javier Leyva-Jiménez, Álvaro Fernández-Ochoa, María de la Luz Cádiz-Gurrea, Jesús Lozano-Sánchez, Rodrigo Oliver-Simancas, M. Elena Alañón, Ines Castangia, Antonio Segura-Carretero, David Arráez-Román
Publikováno v:
Antioxidants, Vol 11, Iss 8, p 1552 (2022)
In recent years, green and advanced extraction technologies have gained great interest to revalue several food by-products. This by-product revaluation is currently allowing the development of high value-added products, such as functional foods, nutr
Externí odkaz:
https://doaj.org/article/37627ae3bd7444169d842be1e01c3b32
Autor:
Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestarán, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello
Publikováno v:
Molecules, Vol 27, Iss 9, p 3018 (2022)
The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes
Externí odkaz:
https://doaj.org/article/0b03e113e6604b108eadbcdf9222b3d6
Autor:
Raquel Muñoz García, Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, María Soledad Pérez-Coello
Publikováno v:
Foods, Vol 10, Iss 6, p 1164 (2021)
This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The v
Externí odkaz:
https://doaj.org/article/daabbbc0fca746848a3a650221d60647
Autor:
Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, Paula Pérez Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, María Soledad Pérez-Coello
Publikováno v:
Molecules, Vol 26, Iss 4, p 1193 (2021)
This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different f
Externí odkaz:
https://doaj.org/article/cec0ffcd1d1f4e9d9e6e9b184e128c5b
Autor:
Manconi, Ines Castangia, Federica Fulgheri, Francisco Javier Leyva-Jimenez, Maria Elena Alañón, Maria de la Luz Cádiz-Gurrea, Francesca Marongiu, Maria Cristina Meloni, Matteo Aroffu, Matteo Perra, Mohamad Allaw, Rita Abi Rached, Rodrigo Oliver-Simancas, Elvira Escribano Ferrer, Fabiano Asunis, Maria Letizia Manca, Maria
Publikováno v:
Antioxidants; Volume 12; Issue 6; Pages: 1285
Grape pomace is the main by-product generated during the winemaking process; since it is still rich in bioactive molecules, especially phenolic compounds with high antioxidant power, its transformation in beneficial and health-promoting foods is an i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::da9b993e8f6f939851526f652355ca67
Publikováno v:
Artificial Intelligence Advances.
In the city of Puerto Vallarta, in Mexico, there are crocodiles, distributed in the BahÃa de Banderas area, between the states of Nayarit and Jalisco. Man invaded their habitat, forcing them to look for those spaces they naturally occupied, genera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2dcaa9a0d718892aee6e821639200d2b
https://doi.org/10.5121/csit.2023.130715
https://doi.org/10.5121/csit.2023.130715
Autor:
Rodrigo Oliver-Simancas, M. Consuelo Díaz-Maroto, M. Elena Alañón, M. Soledad Pérez-Coello, Lara Labrador-Fernández
Publikováno v:
Trends in Food Science & Technology. 118:179-188
Background Mango (Mangifera indica) is the world most harvested tropical fruit whose processing generates unavoidable amounts of by-products which are rich in valuable compounds. This fact generates a need but also an opportunity to revalorize them w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1050a24dd557a3ddba9858a20ff2962
https://doi.org/10.1016/j.tifs.2021.09.024
https://doi.org/10.1016/j.tifs.2021.09.024