Natividad Ortega Santamaría
Natividad Ortega Santamaría
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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
Activity of free and immobilized urease in soil: effects of pesticides
L Gianfreda, F Sannino, N Ortega, P Nannipieri
Soil Biology and Biochemistry 26 (6), 777-784, 1994
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
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
Effect of enzymatic debittering on antioxidant capacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin
M Cavia-Saiz, P Muñiz, N Ortega, MD Busto
Food chemistry 125 (1), 158-163, 2011
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
Study of a new spectrophotometric end-point assay for lipase activity determination in aqueous media
D Palacios, MD Busto, N Ortega
LWT-Food Science and Technology 55 (2), 536-542, 2014
Application of factorial design and response surface methodology to the analysis of bovine caseins by capillary zone electrophoresis
N Ortega, SM Albillos, MD Busto
Food Control 14 (5), 307-315, 2003
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
Characterization of microbial endo‐β‐glucanase immobilized in alginate beads
MD Busto, N Ortega, M Perez‐Mateos
Engineering in Life Sciences 18 (3), 189-200, 1998
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
Stabilisation of cellulases by cross-linking with glutaraldehyde and soil humates
MD Busto, N Ortega, M Perez-Mateos
Bioresource technology 60 (1), 27-33, 1997
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