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Kinetic analysis of pyrolysis and combustion of the olive tree pruning by chemical fractionation

Bioresource technology, 2018-02, Vol.249, p.557-566

2018

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Experimental investigation on the air gasification of olive cake at low temperatures

Fuel processing technology, 2021-03, Vol.213, p.106703, Article 106703

2021

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Integral exploitation from olive cake for energy production in a biorefinery scheme

Process safety and environmental protection, 2019-11, Vol.131, p.135-143

2019

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Structure−Reactivity Relationship in the Oxidation of Carotenoid Pigments of the Pepper (Capsicum annuum L.)

Journal of agricultural and food chemistry, 2001-10, Vol.49 (10), p.4864-4869

2001

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Astaxanthin from crayfish (Procambarus clarkii) as a pigmentary ingredient in the feed of laying hens

Grasas y aceites (Sevilla), 2008-06, Vol.59 (2), p.139-145

2008

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Effect of high-oleic sunflower seed on the carotenoid stability of ground pepper

Journal of the American Oil Chemists' Society, 2000, Vol.77 (1), p.79-83

2000

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Prediction of Decoloration in Paprika Oleoresins. Application to Studies of Stability in Thermodynamically Compensated Systems

Journal of agricultural and food chemistry, 1999-03, Vol.47 (3), p.945-951

1999

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Impact of the increased thermal processing on retinol equivalent values of paprika oleoresins

Journal of food engineering, 2005-12, Vol.71 (4), p.379-385

2005

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Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins

Food chemistry, 2008-02, Vol.106 (3), p.1145-1153

2008

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Study of Lability and Kinetics of the Main Carotenoid Pigments of Red Pepper in the De-esterification Reaction

Journal of agricultural and food chemistry, 1998-02, Vol.46 (2), p.566-569

1998

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MS tools for a systematic approach in survey for carotenoids and their common metabolites

Archives of biochemistry and biophysics, 2018-07, Vol.650, p.85-92

2018

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Utilization of Fish Waste

1, 2013

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Peppers and Chilies

Encyclopedia of Food and Health, 2015, p.301-306

2015

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Termodegradación de carotenoides en el pimentón

Grasas y aceites (Sevilla), 1997-10, Vol.48 (5), p.290-296

1997

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Innovative and environmental-friendly process to extract polyphenols, polyalcohols and furfural from olive cake by a biorefinery scheme

Journal of the Taiwan Institute of Chemical Engineers, 2022-05, Vol.134, p.104302, Article 104302

2022

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Carotenoid Content of the Varieties Jaranda and Jariza (Capsicum a nnuum L.) and Response during the Industrial Slow Drying and Grinding Steps in Paprika Processing

Journal of agricultural and food chemistry, 2000-07, Vol.48 (7), p.2972-2976

2000

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Esterification of xanthophylls and its effect on chemical behavior and bioavailability of carotenoids in the human

Nutrition research (New York, N.Y.), 2005-07, Vol.25 (7), p.631-640

2005

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Effect of High-Temperature Degradative Processes on Ketocarotenoids Present in Paprika Oleoresins

Journal of agricultural and food chemistry, 2000-07, Vol.48 (7), p.2966-2971

2000

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Incorporation of carotenoids from paprika oleoresin into human chylomicrons

British journal of nutrition, 2003-06, Vol.89 (6), p.787-793

2003

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Processing of Red Pepper Fruits (Capsicum Annuum L.) for Production of Paprika and Paprika Oleoresin

Handbook of Fruits and Fruit Processing, 2006, p.565-579

2006

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A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content

Journal of the American Oil Chemists' Society, 2001-11, Vol.78 (11), p.1151-1155

2001

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Degradation, under Non-Oxygen-Mediated Autooxidation, of Carotenoid Profile Present in Paprika Oleoresins with Lipid Substrates of Different Fatty Acid Composition

Journal of agricultural and food chemistry, 2004-02, Vol.52 (3), p.632-637

2004

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Degradation of non-esterified and esterified xanthophylls by free radicals

Biochimica et biophysica acta, 2002-01, Vol.1569 (1), p.31-34

2002

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Changes in the Carotenoid Metabolism of Capsicum Fruits during Application of Modelized Slow Drying Process for Paprika Production

Journal of agricultural and food chemistry, 2004-02, Vol.52 (3), p.518-522

2004

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Thermal Degradation Products Formed from Carotenoids during a Heat-Induced Degradation Process of Paprika Oleoresins (Capsicum annuum L.)

Journal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.4820-4826

2005

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Kinetic analysis of pyrolysis and combustion of the olive tree pruning by chemical fractionation

Experimental investigation on the air gasification of olive cake at low temperatures

Integral exploitation from olive cake for energy production in a biorefinery scheme

Structure−Reactivity Relationship in the Oxidation of Carotenoid Pigments of the Pepper (Capsicum annuum L.)

Astaxanthin from crayfish (Procambarus clarkii) as a pigmentary ingredient in the feed of laying hens

Effect of high-oleic sunflower seed on the carotenoid stability of ground pepper

Prediction of Decoloration in Paprika Oleoresins. Application to Studies of Stability in Thermodynamically Compensated Systems

Impact of the increased thermal processing on retinol equivalent values of paprika oleoresins

Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins

Study of Lability and Kinetics of the Main Carotenoid Pigments of Red Pepper in the De-esterification Reaction

MS tools for a systematic approach in survey for carotenoids and their common metabolites

Utilization of Fish Waste

Peppers and Chilies

Termodegradación de carotenoides en el pimentón

Innovative and environmental-friendly process to extract polyphenols, polyalcohols and furfural from olive cake by a biorefinery scheme

Carotenoid Content of the Varieties Jaranda and Jariza (Capsicum a nnuum L.) and Response during the Industrial Slow Drying and Grinding Steps in Paprika Processing

Esterification of xanthophylls and its effect on chemical behavior and bioavailability of carotenoids in the human

Effect of High-Temperature Degradative Processes on Ketocarotenoids Present in Paprika Oleoresins

Incorporation of carotenoids from paprika oleoresin into human chylomicrons

Processing of Red Pepper Fruits (Capsicum Annuum L.) for Production of Paprika and Paprika Oleoresin

A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content

Degradation, under Non-Oxygen-Mediated Autooxidation, of Carotenoid Profile Present in Paprika Oleoresins with Lipid Substrates of Different Fatty Acid Composition

Degradation of non-esterified and esterified xanthophylls by free radicals

Changes in the Carotenoid Metabolism of Capsicum Fruits during Application of Modelized Slow Drying Process for Paprika Production

Thermal Degradation Products Formed from Carotenoids during a Heat-Induced Degradation Process of Paprika Oleoresins (Capsicum annuum L.)

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