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José Manuel Salgado

Showing results (1-10 of 35) with videos related to

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Foods (Basel, Switzerland)|November 26, 2022
Enhancing Antioxidants Extraction from Agro-Industrial By-Products by Enzymatic TreatmentPaulina Leite, Isabel Belo, José Manuel Salgado
Journal of Agricultural and Food Chemistry|October 14, 2009
Development of cost-effective media to increase the economic potential for larger-scale bioproduction of natural food additives by Lactobacillus rhamnosus , Debaryomyces hansenii , and Aspergillus nigerJosé Manuel Salgado, Noelia Rodríguez, Sandra Cortés, et al.
Journal of the Science of Food and Agriculture|July 15, 2010
Improving downstream processes to recover tartaric acid, tartrate and nutrients from vinasses and formulation of inexpensive fermentative broths for xylitol productionJosé Manuel Salgado, Noelia Rodríguez, Sandra Cortés, et al.
Journal of Agricultural and Food Chemistry|December 17, 2009
Extraction of phenolic acids by alkaline hydrolysis from the solid residue obtained after prehydrolysis of trimming vine shootsBelén Max, José Manuel Salgado, Sandra Cortés, et al.
New Biotechnology|August 3, 2011
Coupling two sizes of CSTR-type bioreactors for sequential lactic acid and xylitol production from hemicellulosic hydrolysates of vineshoot trimmingsJosé Manuel Salgado, Noelia Rodríguez, Sandra Cortés, et al.
Preparative Biochemistry & Biotechnology|January 14, 2012
Effect of nutrient supplementation of crude or detoxified concentrated distilled grape marc hemicellulosic hydrolysates on the xylitol production by Debaryomyces hanseniiJosé Manuel Salgado, Noelia Rodríguez, Sandra Cortés, et al.
Foods (Basel, Switzerland)|December 11, 2022
Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce EnzymesMarta Ferreira, José Manuel Salgado, Helena Fernandes, et al.
Bioresource Technology|December 17, 2009
Characterization of vinasses from five certified brands of origin (CBO) and use as economic nutrient for the xylitol production by Debaryomyces hanseniiJosé Manuel Salgado, Elena Martínez Carballo, Belén Max, et al.
Bioprocess and Biosystems Engineering|April 5, 2011
Kinetic modelling of the sequential production of lactic acid and xylitol from vine trimming wastesCarlos García-Diéguez, José Manuel Salgado, Enrique Roca, et al.
Food Technology and Biotechnology|December 2, 2016
First Approach to the Analytical Characterization of
Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour ParametersRaquel Rodríguez-Solana, José Manuel Salgado, José Manuel Domínguez, et al.
Pageof 4

Showing results (1-10 of 35) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|November 26, 2022
Enhancing Antioxidants Extraction from Agro-Industrial By-Products by Enzymatic TreatmentPaulina Leite, Isabel Belo, José Manuel Salgado
Journal of Agricultural and Food Chemistry|October 14, 2009
Development of cost-effective media to increase the economic potential for larger-scale bioproduction of natural food additives by Lactobacillus rhamnosus , Debaryomyces hansenii , and Aspergillus nigerJosé Manuel Salgado, Noelia Rodríguez, Sandra Cortés, et al.
Journal of the Science of Food and Agriculture|July 15, 2010
Improving downstream processes to recover tartaric acid, tartrate and nutrients from vinasses and formulation of inexpensive fermentative broths for xylitol productionJosé Manuel Salgado, Noelia Rodríguez, Sandra Cortés, et al.
Journal of Agricultural and Food Chemistry|December 17, 2009
Extraction of phenolic acids by alkaline hydrolysis from the solid residue obtained after prehydrolysis of trimming vine shootsBelén Max, José Manuel Salgado, Sandra Cortés, et al.
New Biotechnology|August 3, 2011
Coupling two sizes of CSTR-type bioreactors for sequential lactic acid and xylitol production from hemicellulosic hydrolysates of vineshoot trimmingsJosé Manuel Salgado, Noelia Rodríguez, Sandra Cortés, et al.
Preparative Biochemistry & Biotechnology|January 14, 2012
Effect of nutrient supplementation of crude or detoxified concentrated distilled grape marc hemicellulosic hydrolysates on the xylitol production by Debaryomyces hanseniiJosé Manuel Salgado, Noelia Rodríguez, Sandra Cortés, et al.
Foods (Basel, Switzerland)|December 11, 2022
Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce EnzymesMarta Ferreira, José Manuel Salgado, Helena Fernandes, et al.
Bioresource Technology|December 17, 2009
Characterization of vinasses from five certified brands of origin (CBO) and use as economic nutrient for the xylitol production by Debaryomyces hanseniiJosé Manuel Salgado, Elena Martínez Carballo, Belén Max, et al.
Bioprocess and Biosystems Engineering|April 5, 2011
Kinetic modelling of the sequential production of lactic acid and xylitol from vine trimming wastesCarlos García-Diéguez, José Manuel Salgado, Enrique Roca, et al.
Food Technology and Biotechnology|December 2, 2016
First Approach to the Analytical Characterization of
Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour ParametersRaquel Rodríguez-Solana, José Manuel Salgado, José Manuel Domínguez, et al.
Pageof 4