Publicaciones Ingeniería de Procesos

ARTÍCULOS CIENTÍFICOS

  1. Dalila Demnati, Rafael Pacheco, Leopoldo Martínez, Sebastián Sánchez(2018). Effect of roasting temperature and time on the chemical composition and oxidative stability of argan (Argania spinosa L.) oils. European Journal of Lipid Science and Technology 120, 1-6, DOI: [10.1002/ejlt.201700136]. ISSN: 1438-7697
  2. Manuel Cuevas, Mª Lourdes Martínez-Cartas, Luis Pérez-Villarejo, Lucía Hernández, Juan F. García-Martín, Sebastián Sánchez(2019). Drying kinetics and effective water diffusivities in olive stone and olive-tree pruning. Renewable Energy, (2019), 132, 911-920, DOI[10.1016/Remene.2018.08.053]. ISSN: 0960-1481
  3. Manuel Cuevas, Mª Lourdes Martínez-Cartas, Sebastián Sánchez (2019). Effect of Short-Time Hydrothermal Carbonization on the Properties of Hydrochars Prepared from Olive-Fruit Endocarps. Energy and Fuels, (2019), Aceptado para su publicación, DOI [10.1021/acs.energyfuels-8b0.053].  ISSN: 0960-1481
  4. J.F. García-Martín, C.C. Barrios, F.J. Alés-Álvarez, A. Domínguez-Sáez, P. Álvarez-Mateos (2018). Biodiesel production from waste cooking oil in an oscillatory flow reactor. Performance as a fuel of a TDI diesel engine. Renewable Energy, 125: 546-556 Ver
  5. J.A. Cayuela, J.F. García (2018). Nondestructive measurement of squalene in olive oil by near infrared spectroscopy. LWT-Food Science and Technology, 88: 103-108 Ver
  6. M.A. Bejaoui, A. Sánchez-Ortiz, M.P. Aguilera, M.J. Ruiz-Moreno, S. Sánchez, A. Jiménez, G. Beltrán (2018). High power ultrasound frequency for olive paste conditioning: effect on the virgin olive oil bioactive compounds and sensorial characteristics. Innovative Food Science and Emerging Technologies, 47: 136-145 Ver
  7. B. Pérez-Montoro, N. Benomar, N. Caballero-Gómez, S. Ennahar, P. Horvatovich, C.W. Knapp, A. Gálvez, H. Abriouel (2018). Proteomic analysis of Lactobacillus pentosus for the identification of potential markers involved in acid resistance and their influence on other probiotic features. Food Microbiology, 72: 31-38. Ver
  8. I. Prieto, M. Hidalgo, A.B. Segarra, A.M. Martínez-Rodríguez, A. Cobo, M. Ramírez, H. Abriouel, A. Gálvez, M. Martínez-Cañamero (2018). Influence of a diet enriched with virgin olive oil or butter on mouse gut microbiota and its correlation to physiological and biochemical parameters related to metabolic syndrome. Plos One, 13(1): e0190368. Ver
  9. M. Hidalgo, I. Prieto, H. Abriouel, A.B. Villarejo, M. Ramírez Sánchez, A. Cobo, N. Benomar, A. Gálvez, M. Martínez-Cañamero (2018). Changes in gut microbiota linked to a reduction in systolic blood pressure in spontaneously hypertensive rats fed an extra virgin olive oil-enriched diet. Plant Foods for Human Nutrition, 1-6. Ver
  10. J.A. Cayuela, J.F. García (2017). Sorting olive oil based on alpha-tocopherol and total tocopherol content using near-infra-red spectroscopy (NIRS) analysis. Journal of Food Engineering, 202: 79-88 Ver
  11. A. Sadkaoui, A. Jiménez, R. Pacheco, G. Beltrán (2017). Micronized natural talc affects the proteins and pectic cell wall polysaccharides during “Hojiblanca” virgin olive oil extraction. European Journal of Lipide Science and Technology, 119 (1): Article number 1600039
  12. A. Saldkaloui, A. Jiménez, M.P. Aguilera, R. Pacheco, G. Beltrán (2017). Virgin olive oil yield as affected by physicochemical talc properties and dosage. European Journal of Lipid Science and Technology, 119 (1): Article number 1600112 Ver
  13. H. Abriouel, B. Pérez-Montoro, M.C. Casado-Muñoz, C.W. Knapp, A. Gálvez, N. Benomar (2017). In silico genomic insights into aspects of food safety and defense mechanisms of a potentially probiotic Lactobacillus pentosus MP-10 isolated from brines of naturally fermented Aloreña green table olives. Plos One, 12(6): e0176801. Ver
  14. H. Abriouel, B. Pérez-Montoro, C.S. Casimiro-Soriguer, A.J. Pérez Pulido, C.W. Knapp, N. Caballero-Gómez, S. Castillo-Gutiérrez, M.D. Estudillo-Martínez, A. Gálvez, N. Benomar (2017). Insight into potential probiotic markers predicted in Lactobacillus pentosus MP-10 genome sequence. Frontiers in Microbiology, 8: 891. Ver
  15. M.A. Bejaoui, A. Sánchez-Ortiz, S. Sánchez, A. Jiménez, G. Beltrán (2017). The high power ultrasound frequency: effect on the virgin olive oil yield and quality. Journal of Food Engineering, 207: 10-17. Ver
  16. A.B. López, R. Pacheco, M.D. La Rubia, A. Sánchez, S. Sánchez, F. Camacho (2017). Kinetics of the absorption of pure CO2 by mixtures of diisopropanolamine and triethanolamine in aqueous solution. International Journal of Chemical Kinetics, 49(6): 398-408. Ver
  17. A. Sánchez, I. Valdez-Vázquez, A. Soto, S. Sánchez, D. Tavarez (2017). Lignocellulosic n-butanol co-production in an advanced biorefinery using mixed cultures. Biomass and Bioenergy, 102: 1-12. Ver
  18. A. Escudero, N. Ramos, M.D. La Rubia, R. Pacheco (2016). Influence of extreme storage conditions on extra virgin olive oil parameters: traceability study. Journal of Analytical Methods in Chemistry, 2016: Article number 7506807 Ver
  19. A. Sadkaoui, A. Jiménez, R. Pacheco, G. Beltrán (2016). Micronized natural talc with a low particle size and a high carbonate rate is more effective at breaking down oil-in-water emulsion. European Journal of Lipid Science and Technology, 118 (4): 545-552 Ver
  20. M.C. Casado-Muñoz, N. Benomar, S. Ennahar, P. Horvatovich, L. Lavilla Lerma, C.W. Knapp, A. Gálvez, H. Abriouel (2016). Comparative proteomic analysis of a potentially probiotic Lactobacillus pentosus MP-10 for the identification of key proteins involved in antibiotic resistance and biocide tolerance. International Journal of Food Microbiology, 222: 8-15. Ver
  21. M.C. Casado-Muñoz, N. Benomar, L. Lavilla-Lerma, C.W. Knapp, A. Gálvez, H. Abriouel (2016). Biocide tolerance, phenotypic and molecular response of lactic acid bacteria isolated from naturally-fermented Aloreña table to different physico-chemical stresses. Food Microbiology, 60: 1-12. Ver
  22. F.A. Oguntoyinbo, V. Fusco, G.S. Cho, J. Kabisch, H. Neve, W. Bockelmann, M. Huch, L. Frommherz, B. Trierweiler, B. Becker, N. Benomar, A. Gálvez, H. Abriouel, W.H. Holzapfel, C.M. Franz (2016). Produce from Africa’s gardens: potential for leafy vegetable and fruit fermentations. Frontiers in Microbiology, 7: 981. Ver
  23. A.K. Al Atya, H. Abriouel, I. Kempf, E. Jouy, E. Auclair, A. Vachée, D. Drider (2016). Effects of colistin and bacteriocins combinations on the in vitro growth of Escherichia coli strains from swine origin. Probiotics and Antimicrobial Proteins, 8: 183-190. Ver
  24. H. Abriouel, B. Pérez-Montoro, M.C. Casado-Muñoz, L. Lavilla-Lerma, M. Hidalgo-Pestaña, N. Caballero-Gómez, C.M. Franz, A. Gálvez, N. Benomar (2016). Complete genome sequence of a potential probiotic, Lactobacillus pentosus MP-10, isolated from fermented Aloreña table olives. Genome Announcements, 4(5): e00854-16. Ver
  25. B. Pérez-Montoro, N. Benomar, L. Lavilla-Lerma, S. Castillo-Gutiérrez, A. Gálvez, H. Abriouel (2016). Fermented Aloreña table olives as a source of potential probiotic Lactobacillus pentosus strains. Frontiers in Microbiology, 7: 1583. Ver
  26. A. Gila, G. Beltrán, M.A. Bejaoui, S. Sánchez, I. Nopens, A. Jiménez (2016). Modeling the settling behavior in virgin olive oil from a horizontal screw solid bowl. Journal of Food Engineering, 168: 148-153 Ver
  27. A. Sánchez, G. Magaña, M.I. Partida, S. Sánchez (2016). Bi-dimensional sustainability analysis of a multi-feed biorefinery design for biofuels co-production from lignocellulosic residues and agro-industrial wastes. Chemical Engineering Research and Design, 107: 195-217 Ver
  28. A.J. Moya, S. Mateo, J.G. Puentes, B.G. Fonseca, I.C. Roberto, S. Sánchez (2016). Comparing bioalcohols production from olive pruning biomass by biotechnological pathway with Candida guilliermondii and Pichia stipitis. Waste and Biomass Valorization, 7(6): 1369-1375. Ver
  29. A.J. Moya, S. Peinado, S. Mateo, B.G. Fonseca, S. Sánchez (2016). Improving bioethanol production from olive pruning biomass by deacetylation step prior acid hydrolysis and fermentation processes. Bioresource Technology, 220: 239-245. Ver
  30. F. Essid, S. Sifi, G. Beltrán, S. Sánchez, A. Raïes (2016). Sensory and volatile profiles of monovarietal north Tunisian extra virgin olive oils from ‘chétoui’ cultivar. Journal of Oleo Science, 65(7): 533-542. Ver
  31. M.A. Bejaoui, G. Beltrán, A. Sánchez-Ortiz, S. Sánchez, A. Jiménez (2016). Continuous high power ultrasound treatment before malaxation, a laboratory scale approach: effect on virgin olive oil quality criteria and yield. European Journal of Lipid Science and Technology, 118(2): 332-336. Ver
  32. J.M. Ochando-Pulido, M.D. Víctor-Ortega, G. Hodaifa, A. Martínez-Ferez (2015). Physicochemical analysis and adequation of olive oil mill wastewater after advanced oxidation process for reclamation by pressure-driven membrane technology. Science of the Total Environment, 503-504: 113-121 Ver
  33. J.F. García-Martín (2015). Optical path length and wavelength selection using Vis/NIR spectroscopy for olive oil’s free acidity determination. International Journal of Food Science and Technology, 50 (6): 1461-1467 Ver
  34. J.M. Palomino, J. Toledo del Árbol, N. Benomar, H. Abriouel, M. Martínez-Cañamero, A. Gálvez, R. Pérez-Pulido (2015). Application of Lactobacillus plantarum Lb9 as starter culture in caper berry fermentation. LWT- Food Science and Technology, 60: 788-794. Ver
  35. L. Lavilla-Lerma, N. Benomar, M.C. Casado-Muñoz, A. Gálvez, H. Abriouel (2015). Correlation between antibiotic and biocide resistance in mesophilic and psychrotrophic Pseudomonas spp. isolated from slaughterhouse surfaces throughout meat chain production. Food Microbiology, 51: 33-44. Ver
  36. H. Abriouel, M.C. Casado-Muñoz, L. Lavilla-Lerma, B. Pérez-Montoro, W. Bockelmann, R. Pichner, J. Kabisch, G.S. Cho, C.M.A.P. Franz, A. Gálvez, N. Benomar (2015). New insights in antibiotic resistance of Lactobacillus species from fermented foods. Food Research International, 78: 465-481. Ver
  37. H. Abriouel, L. Lavilla-Lerma, M.C. Casado-Muñoz, B. Pérez-Montoro, J. Kabisch, R. Pichner, G.S. Cho, H. Neve, V. Fusco, C.M. Franz, A. Gálvez, N. Benomar (2015). The controversial nature of the Weisella genus: technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and health. Frontiers in Microbiology, 6: 1197. Ver
  38. H. Abriouel, M.C. Casado-Muñoz, L. Lavilla-Lerma, B. Pérez-Montoro, A. Gálvez, N. Benomar (2015). Safety assessment of potential probiotic lactobacilli isolated from brines of naturally fermented Aloreña green table olives. Journal of Probiotics and Health, 3:3.
  39. M. Cuevas, S. Sánchez, J.F. García, J. Baeza, C. Parra, J. Freer (2015). Enhanced ethanol production by simultaneous saccharification and fermentation of pretreated olive stones. Renewable Energy, 74: 839-847 Ver
  40. M.P. Aguilera, A. Jiménez, S. Sánchez, M. Uceda, G. Beltrán (2015). Modulation of bitterness and pungency in virgin olive oil from unripe “Picual” fruits. European Journal of Lipid Science and Technology, 117(9): 1463-1472. Ver
  41. S. Mateo, J.G. Puentes, A.J. Moya, S. Sánchez (2015). Ethanol and xylitol production by fermentation of acid hydrolysate from olive pruning with Candida tropicalis NBRC 0618. Bioresource Tecnology, 190: 1- 6. Ver
  42. M. Cuevas, M. Saleh, J.F. García, S. Sánchez (2015). Influence of solid loading on D-xylose production through dilute sulphuric acid hydrolysis of olive stones. Grasas y Aceites, 66(3): 1- 10. Ver
  43. M.L. Cuevas, J.F. García, G. Hodaifa, S. Sánchez (2015). Oligosaccharides and sugars production from olive stones by autohydrolysis and enzymatic hydrolysis. Industrial crops and products, 70:100-106. Ver
  44. F.J. Gómez-de la Cruz, P.J. Casanova-Peláez, J.M. Palomar-Carnicero, S. Sánchez, R. Pacheco, F. Cruz-Peragón (2015). Obtaining of the drying rate of ‘Alpeorujo’ for application on rotary dryers. International Scientific Journal Environmental Science, 3:191- 197. Ver
  45. M.D. Víctor-Ortega, J.M. Ochando-Pulido, G. Hodaifa, A. Martínez-Ferez (2014). Ion exchange as an efficient pretreatment system for reduction of membrane fouling in the purification of model OMW. Desalination, 343: 198-207 Ver
  46. G. Hodaifa, S.B.D. Alami, J.M. Ochando-Pulido, M.D. Víctor-Ortega (2014). Iron removal from liquid effluents by olive stones on adsorption column: breakthrough curves. Ecological Engineering, 73: 270-275 Ver
  47. M.D. Víctor-Ortega, J.M. Ochando-Pulido, G. Hodaifa, A. Martínez-Ferez (2014). Final purification of synthetic olive oil mill wastewater treated by chemical oxidation using ion exchange: study of operating parameters. Chemical Engineering and Processing: Process Intensification, 85: 241-274 Ver
  48. J.M. Ochando-Pulido, G. Hodaifa, A. Martínez-Ferez (2014). Permeate recirculation impact on concentration polarization and fouling on RO purification of olive mill wastewater. Desalination, 343: 169-179 Ver
  49. J.M. Ochando-Pulido, G. Hodaifa, M.D. Víctor-Ortega, A. Martínez-Ferez (2014). Fouling control by threshold flux measurements in the treatment of different olive mill wastewater streams by membranes-in-series process. Desalination, 343: 162-168 Ver
  50. J.M. Ochando-Pulido, G. Hodaifa, A. Martínez-Ferez (2014). Threshold flux measurement of an ultrafiltration membrane module in the treatment of two-phase olive mill wastewater. Chemical Engineering Research and Design, 92 (4): 769-777 Ver
  51. M.A. Fernández-Fuentes, E. Ortega-Morente, H. Abriouel, R. Pérez-Pulido, A. Gálvez (2014). Antimicrobial resistance determinants in antibiotic and biocide-resistant gram-negative bacteria from organic foods. Food Control, 37: 9-14. Ver
  52. H. Abriouel, R. Pérez-Pulido, N. Benomar, A. Gálvez (2014). Preservation of Manzanilla Aloreña cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials. LWT- Food Science and Technology, 56: 427-431. Ver
  53. M.A. Fernández-Fuentes, H. Abriouel, E. Ortega-Morente, R. Pérez-Pulido, A. Gálvez (2014). Genetic determinants of antimicrobial resistance in Gram positive bacteria from organic foods. International Journal of Food Microbiology, 172: 49-56. Ver
  54. M.C. Casado-Muñoz, N. Benomar, L. Lavilla-Lerma, A. Gálvez, H. Abriouel (2014). Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process. International Journal of Food Microbiology, 172: 110-118. Ver
  55. M.A. Fernández-Fuentes, H. Abriouel, R. Gadea, R. Pérez-Pulido, A. Gálvez, E. Ortega (2014). Synergistic activity of biocides and antibiotics on resistant bacteria from organically produced foods. Microbiology Drugs Resistance, 20: 383-391.
  56. L. Lavilla-Lerma, N. Benomar, A. Sánchez-Valenzuela, M.C. Casado-Muñoz, A. Gálvez, H. Abriouel (2014). Role of EfrAB efflux pump in biocide tolerance and antibiotic resistance of Enterococcus faecalis and Enterococcus faecium isolated from traditional fermented foods and the effect of EDTA as EfrAB inhibitor. Food Microbiology, 44: 249-257. Ver
  57. M. Hidalgo, I. Prieto, H. Abriouel, A. Cobo, N. Benomar, A. Gálvez, M. Martínez-Cañamero (2014). Effect of virgin and refined olive oil consumption on gut microbiota. Comparison to butter. Food Research International, 64: 553-559. Ver
  58. C.M.A.P. Franz, M. Huch, J. Maina Mathara, H. Abriouel, N. Benomar, G. Reid, A. Gálvez, W.H. Holzapfel (2014). African fermented foods and probiotics. International Journal of Food Microbiology, 190: 84-96. Ver
  59. V. Biscola, H. Abriouel, S.D.Todorov, V. Sant’Anna Cabral Capuano, A. Gálvez, B.D.G.D. Franco (2014). Effect of autochthonous bacteriocin-producing Lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in Brazilian charqui. Food Microbiology, 44: 296-301. Ver
  60. L. Lavilla-Lerma, N. Benomar, M.C. Casado-Muñoz, A. Gálvez, H. Abriouel (2014). Antibiotic multiresistance analysis of mesophilic and psychrotrophic Pseudomonas spp. isolated from goat and lamb slaughterhouse surfaces throughout the meat production process. Applied and Environmental Microbiology, 80: 6792-6806. Ver
  61. L. Lavilla-Lerma, N. Benomar, C.W. Knapp, D. Correa-Galeote, A. Gálvez, H. Abriouel (2014). Diversity, distribution and quantification of antibiotic resistance genes in goat and lamb slaughterhouse surfaces and meat products. Plos One, 9(12): e114252. Ver
  62. M. Cuevas, S. Mateo, G. Hodaifa, A.J. Moya, S. Sánchez (2014). Furfural removal from liquid effluents by adsorption onto commercial activated carbon in a batch heterogeneous reactor. Ecological Engineering, 68: 241-250. Ver
  63. M. Saleh, M. Cuevas, J.F. García, S. Sánchez (2014). Valorization of olive stones for xylitol and ethanol production from dilute acid pretreatment via enzymatic hydrolysis and fermentation by Pachysolen tannophilus. Biochemical Engineering Journal, 90: 286-293. Ver
  64. M. Cuevas, J.F. García, S. Sánchez (2014). Enhanced enzymatic hydrolysis of pretreated almond-tree prunings for sugar production. Carbohydrate Polymers, 99: 791-799. Ver
  65. S. Mateo, J.G. Puentes, I.C. Roberto, A.J. Moya, S. Sánchez (2014). Optimization of acid hydrolysis of olive tree pruning residue. Fermentation with Candida guilliermondii. Biomass and Bioenergy, 69: 39-46. Ver
  66. J.M. Ochando-Pulido, G. Hodaifa, M.D. Víctor-Ortega, S. Rodríguez-Vives, A. Martínez-Ferez (2013). Reuse of olive mill effluents from two-phase extraction process by integrated advanced oxidation and reverse osmosis treatment. Journal of Hazardous Materials, 263: 158-167 Ver
  67. G. Hodaifa, J.M. Ochando-Pulido, S.B. Driss-Alami, S. Rodríguez-Vives, A. Martínez-Ferez (2013). Kinetic and thermodynamic parameters of iron adsorption onto olive stones. Industrial Crops and Products, 49: 526-534 Ver
  68. J.M. Ochando-Pulido, G. Hodaifa, M.D. Víctor-Ortega, S. Rodríguez-Vives, A. Martínez-Ferez (2013). Effective treatment of olive mill effluents from two-phase and three-phase extraction processes by batch membranes in series operation upon threshold conditions. Journal of Hazardous Materials, 263: 168-176 Ver
  69. G. Hodaifa, J.M. Ochando-Pulido, S. Rodríguez-Vives, A. Martínez-Ferez (2013). Optimization of continuous reactor at pilot scale for olive-oil mill wastewater treatment by fenton-like process. Chemical Engineering Journal, 220: 117-124 Ver
  70. J.M. Ochando-Pulido, G. Hodaifa, M.D. Víctor-Ortega, A. Martínez-Ferez (2013). A novel photocatalyst with ferromagnetic core used for the treatment of olive oil mill effluents from two-phase production process. The Scientific World Journal, 2013: Article number 196470 Ver
  71. V. Biscola, S.D. Todorov, V.S.C. Capuano, H. Abriouel, A. Gálvez, B.D.G.M. Franco (2013). Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Science, 93: 607-613. Ver
  72. L. Lavilla-Lerma, N. Benomar, A. Gálvez, H. Abriouel (2013). Prevalence of bacteria resistant to antibiotics and/or biocides on meat processing plant surfaces throughout meat chain production. International Journal of Food Microbiology, 161: 97-106. Ver
  73. E. Ortega-Morente, M.A. Fernández-Fuentes, M.J. Grande-Burgos, H. Abriouel, R. Pérez-Pulido, A. Gálvez (2013). Biocide tolerance in bacteria. International Journal of Food Microbiology, 162: 13-25. Ver
  74. H. Abriouel, A. Gálvez, J. Redondo-Punzando, M. Martínez-Cañamero, N. Benomar (2013). Expression of genes implicated in mucus binding of Lactobacillus pentosus MP-10 “isolated from naturally-fermented Aloreña green table olives” under different conditions. Nutrición Hospitalaria, 28: 16.
  75. A.S. Valenzuela, N. Benomar, H. Abriouel, M. Martínez-Cañamero, R.L López, A. Gálvez (2013). Biocide and copper tolerance in enterococci from different sources. Journal of Food Protection, 76(10): 1806-1809.
  76. N. Caballero-Gómez, H. Abriouel, S. Ennahar, A. Gálvez (2013). Comparative proteomic analysis of Listeria monocytogenes exposed to enterocin AS-48 in planktonic and sessile states. International Journal of Food Microbiology, 167(2): 202-207. Ver
  77. N. Caballero-Gómez, M.J. Grande, Rubén Pérez-Pulido, H. Abriouel, A. Gálvez (2013). Effect of enterocin AS-48 singly or in combination with biocides on planktonic and sessile B. cereus. Food Control, 34: 743-751. Ver
  78. N. Caballero-Gómez, H. Abriouel, M.J. Grande, R. Pérez-Pulido, A. Gálvez (2013). Combined treatments of enterocin AS-48 with biocides to improve the inactivation of methicillin-sensitive and methicillin-resistant Staphylococcus aureus planktonic and sessile cells. International Journal of Food Microbiology, 163: 96-100. Ver
  79. A. Sánchez-Valenzuela, L. Lavilla-Lerma, N. Benomar, A. Gálvez, R. Pérez-Pulido, H. Abriouel (2013). Phenotypic and molecular antibiotic resistance profile of Enterococcus faecalis and Enterococcus faecium isolated from different traditional fermented foods. Foodborne Pathogens and Disease, 10: 143-149.
  80. S. Mateo, J.G. Puentes, S. Sánchez, A.J. Moya (2013). Oligosaccharides and monomeric carbohydrates production from olive tree pruning biomass. Carbohydrate Polymers, 93(2): 416-423 Ver
  81. J.G. Puentes, M.S. Mateo, B.G. Fonseca, I.C. Roberto, A.J. Moya, S. Sánchez (2013). Monomeric carbohydrates production from olive tree pruning biomass: modeling of dilute acid hydrolysis. Bioresource Technology, 149: 149-154. Ver
  82. F. Pagnanelli, N. Jbari, F. Trabucco, M.E. Martínez, S. Sánchez, L. Toro (2013). Biosorption-mediated reduction of Cr (VI) using heterotrophically-grown Chlorella vulgaris: active sites and ionic strength effect. Chemical Engineering Journal, 231: 94-102. Ver
  83. J.F. García, S. Sánchez, M. Cuevas (2013). Evaluation of the effect of the dilute acid hydrolysis on sugars release from olive prunings. Renewable Energy, 51: 382-387. Ver
  84. B.G. Fonseca, J.G. Puentes, M.S. Mateo, S. Sánchez, A.J. Moya, I.C. Roberto (2013). Detoxification of rice straw and olive tree pruning hemicellulosic hydrolysates employing Saccharomyces cerevisiae and its effect on the ethanol production by Pichia stipitis. Jorunal of Agricultural and Food Chemistry, 61(40): 9658-9665. Ver
  85. P. Günç Ergönül, S. Sánchez (2013). Evaluation of polycyclic aromatic hydrocarbons content in different types of olive and olive pomace oils produced in Turkey and Spain. European Journal of Lipid Science and Technology, 115(9): 1078-1084. Ver
  86. S. Mateo, I.C. Roberto, S. Sánchez, A.J. Moya (2013). Detoxification of hemicellulosic hydrolyzate from olive tree pruning residue. Industrial crops and products, 49: 196-203. Ver
  87. M. Cuevas, J.F. García, N. Cruz, S. Sánchez (2013). Generación de D-xilosa por tratamiento hidrotérmico de endocarpios de aceitunas e hidrólisis enzimática de los oligosacáridos. Afinidad, 70(562): 99-106. Ver
  88. J.M. Ochando-Pulido, G. Hodaifa, A. Martínez-Ferez (2012). Fouling inhibition upon fenton-like oxidation pretreatment for olive mill wastewater reclamation by membrane process. Chemical Engineering and Processing: Process Intensification, 62: 89-98 Ver
  89. J.M. Ochando-Pulido, S. Rodríguez-Vives, G. Hodaifa, A. Martínez-Ferez (2012). Impacts of operating conditions on reverse osmosis performance of pretreated olive mill wastewater. Water Research, 46 (15): 4621-4632 Ver
  90. M.D. La Rubia-García, A. Yebra-Rodríguez, D. Eliche-Quesada, F.A. Corpas-Iglesias, A. López-Galindo (2012). Assessment of olive mill solid residue (pomace) as an additive in lightweight brick production. Construction and Building Materials, 36: 495-500 Ver
  91. M.J. Grande, H. Abriouel, R. Lucas, A. Gálvez (2012). Increasing the microbial inactivation of Staphylococcus aureus in sauces by a combination of enterocin AS-48 and 2-nitropropanol, and mild heat treatment. Food Control, 25: 740-744. Ver
  92. N. Caballero-Gómez, H. Abriouel, M.J. Grande, R. Pérez-Pulido, A. Gálvez (2012). Effect of enterocin AS-48 in combination with biocides on planktonic and sessile Listeria monocytogenes. Food Microbiology, 30: 51-58. Ver
  93. A. Sánchez-Valenzuela, N. Benomar, H. Abriouel, R. Pérez-Pulido, M. Martínez-Cañamero, A. Gálvez (2012). Characterization of Enterococcus faecalis and Enterococcus faecium from wild flowers. Antonie Van Leeuwenhoek, 101(4): 701-711. Ver
  94. M.A. Fernández-Fuentes, E. Ortega-Morente, H. Abriouel, R. Pérez-Pulido, A. Gálvez (2012). Isolation and identification of bacteria from organic foods: sensitivity to biocides and antibiotics. Food Control, 26: 73-78. Ver
  95. J. Toledo, R. Pérez-Pulido, H. Abriouel, M.J. Grande, A. Gálvez (2012). Inactivation of Salmonella enterica cells in Spanish potato omelette by high hydrostatic pressure treatments. Innovative Food Science & Emerging Technologies, 14: 25-30. Ver
  96. H. Abriouel, N. Benomar, A. Cobo, N. Caballero, M.A. Fernández Fuentes, R. Pérez-Pulido, A. Gálvez (2012). Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives. Food Microbiology, 32(2): 308-316. Ver
  97. G. Díaz-Ruiz, N. Ben Omar, H. Abriouel, M. Martínez-Cañamero, A. Gálvez (2012). Inhibition of Listeria monocytogenes and Escherichia coli by bacteriocin-producing Lactobacillus Plantarum EC52 in a meat sausage model system. African Journal of Microbiology Research, 6: 1103-1108. Ver
  98. A.J. Muñoz, E. Ruiz, H. Abriouel, A. Gálvez, L. Ezzouhri, K. Lairini, F. Espínola (2012). Heavy metal tolerance of microorganisms isolated from wastewaters. Identification and evaluation of its potential for biosorption. Chemical Engineering Journal 210: 325-332. Ver
  99. M.D. La Rubia, R. Pacheco, A. Sánchez, A.B. López, S. Sánchez, F. Camacho (2012). Kinetic study of the absorption of carbon dioxide by aqueous triethanolamine solutions. International Journal of Chemical Reactor Engineering, 10(1): 1-24.
  100. E.M. Palmero, M.D. La Rubia, A. Sánchez-Bautista, R. Pacheco, S. Sánchez (2013). Study of corrosion of AISI 420 in the CO2 absorption process using 2-amino-2-methyl-1-propanol aqueous solutions. Corrosion Engineering, Science and Technology, 48(2), 136-142.
  101. J.F. García, S. Sánchez, R. Metz (2012). Kinetics model of the thermal oxidation of indium powder. Oxidation of Metals, 77(1-2):1-7. Ver
  102. G. Hodaifa, L. Martínez, J.L. Lozano, S. Sánchez (2012). Changes of the wax contents in mixtures of olive oils as determined by gas chromatography with a flame ionization detector. Journal of Aoac International, 95(6): 1720-1724.
  103. R. Pacheco, A. Sánchez, M.D. La Rubia, A.B. López, S. Sánchez, F. Camacho (2012). Thermal effects in the absorption of pure carbon dioxide into aqueous solutions of 2-methyl-amino-ethanol. Industrial & Engineering Chemistry Research, 51(13): 4809-18. Ver
  104. G. Hodaifa, S. Sánchez, M.E. Martínez, R. Órpez (2012). Biomass production of Scenedesmus obliquus from mixtures of urban and olive-oil mill wastewaters used as culture medium. Applied Energy, 104: 345-352. Ver
  105. G. Hodaifa, M.E. Martínez, R. Órpez, S. Sánchez (2012). Inhibitory effects of industrial olive-oil mill wastewater on biomass production of Scenedesmus obliquus. Ecological Engineering, 42: 30-34. Ver
  106. M.L. Martínez, S. Sánchez, V. Bravo (2012). Production of xylitol and ethanol by Hansenula polymorpha from hydrolysates of sunflower stalks with phosphoric acid. Industrial crops and products, 40: 160-166. Ver

 

LIBROS Y CAPÍTULOS DE LIBROS

  1. H. Abriouel, C.W. Knapp, A. Gálvez, N. Benomar (2017). Antibiotic resistance profile of microbes from traditional fermented foods. In: Fermented foods in health and disease prevention. pp. 675-704. Springer. Ver
  2. M. Cuevas, S. Sánchez, J.F. García. 2015. Thermochemical and biochemical conversion of olive stones. En: Agricultural Wastes: Characteristics, Types and Management, pp. 61-85. Nova Science Publishers.
  3. J.F. García, S. Sánchez, J. García (2012). Ethanol from biomass: application to the olive-pruning debris. En Liquid fuels. Types, properties and production (pp. 239-255), Nova Science Publishers: Nueva York. Ver

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