Jose Maria Obon
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Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems
JM Obón, MR Castellar, M Alacid, JA Fernández-López
Journal of food engineering 90 (4), 471-479, 2009
Color Properties and Stability of Betacyanins from Opuntia Fruits
R Castellar, JM Obón, M Alacid, JA Fernández-López
Journal of Agricultural and Food Chemistry 51 (9), 2772-2776, 2003
Determination of antioxidant constituents in cactus pear fruits
JA Fernández-López, L Almela, JM Obón, R Castellar
Plant Foods for Human Nutrition 65, 253-259, 2010
The isolation and properties of a concentrated red‐purple betacyanin food colourant from Opuntia stricta fruits
MR Castellar, JM Obón, JA Fernández‐López
Journal of the Science of Food and Agriculture 86 (1), 122-128, 2006
Quantification by UHPLC of total individual polyphenols in fruit juices
MC Díaz-García, JM Obón, MR Castellar, J Collado, M Alacid
Food chemistry 138 (2-3), 938-949, 2013
Red fruit juice quality and authenticity control by HPLC
JM Obón, MC Díaz-García, MR Castellar
Journal of Food Composition and Analysis 24 (6), 760-771, 2011
Assessment of the TEAC method for determining the antioxidant capacity of synthetic red food colorants
JM Obon, MR Castellar, JA Cascales, JA Fernández-López
Food Research International 38 (8-9), 843-845, 2005
Effects of diffusion limitation on immobilized nitrifying microorganisms at low temperatures
JT R.H. Wijffels, G. Englund, J.H. Hunik, E.J.T.M. Leenen, Å. Bakketun, A ...
Biotechnology and Bioengineering 45, 1-9, 1995
Screening and mass-spectral confirmation of betalains in cactus pears
JA Fernández-López, R Castellar, JM Obón, L Almela
Chromatographia 56, 591-595, 2002
Betacyanin and Other Antioxidants Production During Growth of Opuntia stricta (Haw.) Fruits
MR Castellar, F Solano, JM Obón
Plant foods for human nutrition 67, 337-343, 2012
High-density Escherichia coli cultures for continuous l(−)-carnitine production
JM Obón, JR Maiquez, M Cánovas, HP Kleber, JL Iborra
Applied microbiology and biotechnology 51, 760-764, 1999
Comparative thermal degradation patterns of natural yellow colorants used in foods
PJ Giménez, JA Fernández-López, JM Angosto, JM Obón
Plant Foods for Human Nutrition 70, 380-387, 2015
Food protected designation of origin: methodologies and applications
M de la de la Guardia, AG Illueca
Newnes, 2013
Comparative thermostability of glucose dehydrogenase from Haloferax mediterranei. Effects of salts and polyols
JM Obón, A Manjón, JL Iborra
Enzyme and microbial technology 19 (5), 352-360, 1996
Betaxanthin-rich extract from cactus pear fruits as yellow water-soluble colorant with potential application in foods
JA Fernández-López, MJ Roca, JM Angosto, JM Obón
Plant Foods for Human Nutrition 73, 146-153, 2018
Fermentation of Opuntia stricta (Haw.) fruits for betalains concentration
MR Castellar, JM Obón, M Alacid, JA Fernández-López
Journal of agricultural and food chemistry 56 (11), 4253-4257, 2008
Increased activity of glucose dehydrogenase co-immobilized with a redox mediator in a bioreactor with electrochemical NAD+ regeneration
A Manjon, JM Obón, P Casanova, VM Fernández, JL Ilborra
Biotechnology letters 24, 1227-1232, 2002
Production of an anthocyanin‐rich food colourant from Thymus moroderi and its application in foods
MC Díaz‐García, MR Castellar, JM Obón, C Obón, F Alcaraz, D Rivera
Journal of the Science of Food and Agriculture 95 (6), 1283-1293, 2015
Modeling of the biotransformation of crotonobetaine into L‐(−)‐carnitine by Escherichia coli strains
M Cánovas, JR Maiquez, JM Obón, JL Iborra
Biotechnology and bioengineering 77 (7), 764-775, 2002
β‐Galactosidase immobilization for milk lactose hydrolysis: a simple experimental and modelling study of batch and continuous reactors
JM Obón, MR Castellar, JL Iborra, A Manjón
Biochemical education 28 (3), 164-168, 2000
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