ELENA
ROSELLO SOTO
INVEST DOCT UV SENIOR
JUAN CARLOS
MOLTO CORTES
CATEDRÁTICO/A DE UNIVERSIDAD
JUAN CARLOS MOLTO CORTES-rekin lankidetzan egindako argitalpenak (4)
2019
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Evaluating the impact of supercritical-CO 2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters
Food Research International, Vol. 120, pp. 888-894
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Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO 2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization
Food Chemistry, Vol. 274, pp. 865-871
2018
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Thermal and non-thermal preservation techniques of tiger nuts’ beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties
Food Research International, Vol. 105, pp. 945-951
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Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products
Innovative Food Science and Emerging Technologies, Vol. 45, pp. 306-312