Publicaciones en colaboración con investigadores/as de Instituto de Investigación en Ciencias de la Alimentación (13)

2021

  1. Stabilization of lecitase ultra® by immobilization and fixation of bimolecular aggregates. Release of omega-3 fatty acids by enzymatic hydrolysis of krill oil

    Catalysts, Vol. 11, Núm. 9

2020

  1. Co-Immobilization and Co-Localization of Multi-Enzyme Systems on Porous Materials

    Methods in Molecular Biology (Humana Press Inc.), pp. 297-308

  2. Multi-Point Covalent Immobilization of Enzymes on Glyoxyl Agarose with Minimal Physico-Chemical Modification: Stabilization of Industrial Enzymes

    Methods in Molecular Biology (Humana Press Inc.), pp. 93-107

  3. One-Point Covalent Immobilization of Enzymes on Glyoxyl Agarose with Minimal Physico-Chemical Modification: Immobilized “Native Enzymes”

    Methods in Molecular Biology (Humana Press Inc.), pp. 83-92

  4. Patented and commercialized applications

    Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications (Elsevier), pp. 295-311

  5. Stabilization of Glycosylated β-Glucosidase by Intramolecular Crosslinking Between Oxidized Glycosidic Chains and Lysine Residues

    Applied Biochemistry and Biotechnology, Vol. 192, Núm. 1, pp. 325-337

2018

  1. Development of sustainable novel foods and beverages based on coffee by-products for chronic diseases

    Encyclopedia of Food Security and Sustainability (Elsevier), pp. 307-315

2017

  1. Use of spent coffee grounds as food ingredient in bakery products

    Food Chemistry, Vol. 216, pp. 114-122

2016

  1. Fabrication of heterogeneous biocatalyst tethering artificial prosthetic groups to obtain omega-3-fatty acids by selective hydrolysis of fish oils

    RSC Advances, Vol. 6, Núm. 100, pp. 97659-97663

2015

  1. Immobilization of proteins on highly activated glyoxyl supports: Dramatic increase of the enzyme stability via multipoint immobilization on pre-existing carriers

    Current Organic Chemistry, Vol. 19, Núm. 17, pp. 1719-1731

2014

  1. A novel antioxidant beverage for body weight control based on coffee silverskin

    Food Chemistry, Vol. 150, pp. 227-234

  2. Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin

    Food Research International, Vol. 62, pp. 1120-1126

2013

  1. Stabilization of enzymes by multipoint covalent immobilization on supports activated with glyoxyl groups

    Methods in Molecular Biology, Vol. 1051, pp. 59-71