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Rodrigo Melgosa
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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
832018
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
622018
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
602016
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
572015
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-Riańo, S Beltrán, C Ramos, R Melgosa
Journal of Applied Phycology 33, 1181-1194, 2021
512021
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
512020
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
502019
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
442018
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
352018
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
342017
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
332021
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
272019
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
252021
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
252016
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
212019
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
192020
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
182017
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
172019
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
172016
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
162022
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