Manuel Perez-Mateos
Manuel Perez-Mateos
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Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study
M Cavia‐Saiz, MD Busto, MC Pilar‐Izquierdo, N Ortega, M Perez‐Mateos, ...
Journal of the Science of Food and Agriculture 90 (7), 1238-1244, 2010
Kinetics of cellulose saccharification by Trichoderma reesei cellulases
N Ortega, MD Busto, M Perez-Mateos
International biodeterioration & biodegradation 47 (1), 7-14, 2001
Kinetic properties and thermal behaviour of polygalacturonase used in fruit juice clarification
N Ortega, S De Diego, M Perez-Mateos, MD Busto
Food chemistry 88 (2), 209-217, 2004
Immobilization of naringinase from Aspergillus niger CECT 2088 in poly (vinyl alcohol) cryogels for the debittering of juices
MD Busto, V Meza, N Ortega, M Perez-Mateos
Food chemistry 104 (3), 1177-1182, 2007
Distribution and characterization of phosphatase and organic phosphorus in soil fractions
MJ Rojo, SG Carcedo, MP Mateos
Soil Biology and Biochemistry 22 (2), 169-174, 1990
Neutrase immobilization on alginate− glutaraldehyde beads by covalent attachment
N Ortega, M Perez-Mateos, MC Pilar, MD Busto
Journal of agricultural and food chemistry 57 (1), 109-115, 2009
Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices
MD Busto, KE García-Tramontín, N Ortega, M Perez-Mateos
Bioresource technology 97 (13), 1477-1483, 2006
Location, kinetics and stability of cellulases induced in Trichoderma reesei cultures
MD Busto, N Ortega, M Perez-Mateos
Bioresource Technology 57 (2), 187-192, 1996
Extraction of humic-β-glucosidase fractions from soil
MD Busto, M Perez-Mateos
Biology and fertility of soils 20, 77-82, 1995
Kinetic behaviour and thermal inactivation of pectinlyase used in food processing
N Ortega, S De Diego, JM Rodríguez‐Nogales, M Perez‐Mateos, ...
International journal of food science & technology 39 (6), 631-639, 2004
Optimisation of β-glucosidase entrapment in alginate and polyacrylamide gels
N Ortega, MD Busto, M Perez-Mateos
Bioresource Technology 64 (2), 105-111, 1998
Characterization of β‐ d‐glucosidase extracted from soil fractions
MD Busto, M Perez‐Mateos
European Journal of Soil Science 51 (2), 193-200, 2000
Development of a method to recovery and amplification DNA by real-time PCR from commercial vegetable oils
S Ramos-Gómez, MD Busto, M Perez-Mateos, N Ortega
Food chemistry 158, 374-383, 2014
Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification
JM Rodriguez-Nogales, N Ortega, M Perez-Mateos, MD Busto
Food chemistry 107 (1), 112-119, 2008
Studies of microbial β-D-glucosidase immobilized in alginate gel beads
MD Busto, N Ortega, M Perez-Mateos
Process Biochemistry 30 (5), 421-426, 1995
Effect of immobilization on the stability of bacterial and fungal β-D-glucosidase
MD Busto, N Ortega, M Perez-Mateos
Process Biochemistry 32 (5), 441-449, 1997
Validación de una encuesta sobre la actividad docente en Educación Superior
A Bol Arreba, MC Sáiz Manzanares, M Pérez Mateos
Aula abierta, 2013
Characterization of microbial endo‐β‐glucanase immobilized in alginate beads
MD Busto, N Ortega, M Perez‐Mateos
Acta biotechnologica 18 (3), 189-200, 1998
Effect of fractionation on location of enzyme activities in soil structural units
M Perez Mateos, S Gonzalez Carcedo
Biology and fertility of soils 1, 153-159, 1985
Experimental design and response surface modeling applied for the optimisation of pectin hydrolysis by enzymes from A. niger CECT 2088
JM Rodríguez-Nogales, N Ortega, M Perez-Mateos, MD Busto
Food chemistry 101 (2), 634-642, 2007
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