| Supercritical carbon dioxide extraction of quinoa oil: Study of the influence of process parameters on the extraction yield and oil quality O Benito-Román, M Rodríguez-Perrino, MT Sanz, R Melgosa, S Beltrán The Journal of Supercritical Fluids 139, 62-71, 2018 | 83 | 2018 |
| Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice AE Illera, MT Sanz, O Benito-Román, S Varona, S Beltrán, R Melgosa, ... Innovative Food Science & Emerging Technologies 47, 71-80, 2018 | 62 | 2018 |
| Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties H Briongos, AE Illera, MT Sanz, R Melgosa, S Beltrán, AG Solaesa LWT 74, 411-419, 2016 | 60 | 2016 |
| Enzymatic activity and conformational and morphological studies of four commercial lipases treated with supercritical carbon dioxide R Melgosa, MT Sanz, ÁG Solaesa, SL Bucio, S Beltrán The Journal of Supercritical Fluids 97, 51-62, 2015 | 57 | 2015 |
| Recovery of the protein fraction with high antioxidant activity from red seaweed industrial solid residue after agar extraction by subcritical water treatment E Trigueros, MT Sanz, P Alonso-Riaño, S Beltrán, C Ramos, R Melgosa Journal of Applied Phycology 33, 1181-1194, 2021 | 51 | 2021 |
| Supercritical CO2 and subcritical water technologies for the production of bioactive extracts from sardine (Sardina pilchardus) waste R Melgosa, E Trigueros, MT Sanz, M Cardeira, L Rodrigues, N Fernández, ... The Journal of Supercritical Fluids 164, 104943, 2020 | 51 | 2020 |
| Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability R Melgosa, Ó Benito-Román, MT Sanz, E de Paz, S Beltrán Food chemistry 270, 138-148, 2019 | 50 | 2019 |
| Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples AE Illera, MT Sanz, S Beltrán, R Melgosa, AG Solaesa, MO Ruiz Journal of Food Engineering 221, 141-150, 2018 | 44 | 2018 |
| Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters AE Illera, MT Sanz, E Trigueros, S Beltrán, R Melgosa Journal of Food Engineering 239, 64-71, 2018 | 35 | 2018 |
| Supercritical carbon dioxide as solvent in the lipase-catalyzed ethanolysis of fish oil: Kinetic study R Melgosa, MT Sanz, ÁG Solaesa, E de Paz, S Beltrán, DL Lamas Journal of CO2 Utilization 17, 170-179, 2017 | 34 | 2017 |
| Supercritical CO2 processing of omega-3 polyunsaturated fatty acids–Towards a biorefinery for fish waste valorization R Melgosa, MT Sanz, S Beltrán The Journal of Supercritical Fluids 169, 105121, 2021 | 33 | 2021 |
| Supercritical CO2 assisted synthesis and concentration of monoacylglycerides rich in omega-3 polyunsaturated fatty acids R Melgosa, MT Sanz, O Benito-Roman, AE Illera, S Beltran Journal of CO2 Utilization 31, 65-74, 2019 | 27 | 2019 |
| Subcritical Water Extraction and Hydrolysis of Cod (Gadus morhua) Frames to Produce Bioactive Protein Extracts R Melgosa, M Marques, A Paiva, A Bernardo, N Fernández, ... Foods 10 (6), 1222, 2021 | 25 | 2021 |
| Kinetic study and kinetic parameters of lipase-catalyzed glycerolysis of sardine oil in a homogeneous medium ÁG Solaesa, MT Sanz, S Beltrán, R Melgosa Chinese Journal of Catalysis 37 (4), 596-606, 2016 | 25 | 2016 |
| High pressure CO2 solubility in food model solutions and fruit juices AE Illera, MT Sanz, S Beltrán, R Melgosa The Journal of Supercritical Fluids 143, 120-125, 2019 | 21 | 2019 |
| Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural products Ó Benito-Román, MT Sanz, AE Illera, R Melgosa, S Beltrán Catalysis Today 346, 112-120, 2020 | 19 | 2020 |
| Substrates emulsification process to improve lipase-catalyzed sardine oil glycerolysis in different systems. Evaluation of lipid oxidation of the reaction products ÁG Solaesa, MT Sanz, R Melgosa, S Beltrán Food research international 100, 572-578, 2017 | 18 | 2017 |
| Pectin methylesterase inactivation by high pressure carbon dioxide (HPCD) Ó Benito-Román, MT Sanz, AE Illera, R Melgosa, JM Benito, S Beltrán The Journal of Supercritical Fluids 145, 111-121, 2019 | 17 | 2019 |
| Study of the influence of process parameters on liquid and supercritical CO2 extraction of oil from rendered materials: Fish meal and oil characterization SL Bucio, MT Sanz, S Beltrán, R Melgosa, ÁG Solaesa, MO Ruiz The Journal of Supercritical Fluids 107, 270-277, 2016 | 17 | 2016 |
| Valorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis P Alonso-Riano, R Melgosa, E Trigueros, AE Illera, S Beltrán, MT Sanz Food Chemistry 396, 133493, 2022 | 16 | 2022 |
