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Evaluation of the Volatile Composition and Sensory Properties of Five Species of Microalgae

Journal of agricultural and food chemistry, 2013-11, Vol.61 (46), p.10881-10890

2013

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Combining non-thermal plasma with heterogeneous catalysis in waste gas treatment: A review

Applied catalysis. B, Environmental, 2008-02, Vol.78 (3-4), p.324-333

2008

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Non-thermal plasma as preparative technique to evaluate olive oil adulteration

Food chemistry, 2016-10, Vol.208, p.185-191

2016

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Aroma profile and appearance of dark chocolate formulated with palm sugar–sucrose blends

European food research & technology, 2018-07, Vol.244 (7), p.1281-1292

2018

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Inline roasting hyphenated with gas chromatography–mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential

Food chemistry, 2016-08, Vol.205, p.66-72

2016

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Degradation of AB25 dye in liquid medium by atmospheric pressure non-thermal plasma and plasma combination with photocatalyst TiO2

Open Chemistry, 2015-01, Vol.13 (1)

2015

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Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate

European food research & technology, 2017-06, Vol.243 (6), p.955-967

2017

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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques

European food research & technology, 2019-04, Vol.245 (4), p.837-852

2019

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Stability of Omega‑3 LC-PUFA-rich Photoautotrophic Microalgal Oils Compared to Commercially Available Omega‑3 LC-PUFA Oils

Journal of agricultural and food chemistry, 2013-10, Vol.61 (42), p.10145-10155

2013

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Rapid method for the simultaneous detection of boar taint compounds by means of solid phase microextraction coupled to gas chromatography/mass spectrometry

Journal of Chromatography A, 2016-09, Vol.1462, p.124-133

2016

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Stability of Filled PDMS Pervaporation Membranes in Bio-Ethanol Recovery from a Real Fermentation Broth

Membranes (Basel), 2023-11, Vol.13 (11), p.863

2023

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Prediction and Reduction of the Aggregation of Monoclonal Antibodies

Journal of molecular biology, 2017-04, Vol.429 (8), p.1244-1261

2017

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Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

Food research international, 2020-04, Vol.130, p.108943-108943, Article 108943

2020

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Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

Food chemistry, 2018-12, Vol.268, p.441-450

2018

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Phase ratio variation approach for the study of partitioning behavior of volatile organic compounds in polymer sample bags: Nalophan case study

Environmental science and pollution research international, 2015-07, Vol.22 (14), p.11067-11075

2015

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Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Food research international, 2018-09, Vol.111, p.607-620

2018

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Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

European food research & technology, 2017-02, Vol.243 (2), p.177-191

2017

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Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil

Innovative food science & emerging technologies, 2019-06, Vol.54, p.123-131

2019

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Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil

Food research international, 2015-06, Vol.72, p.115-125

2015

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Removal of several pesticides in a falling water film DBD reactor with activated carbon textile: Energy efficiency

Water research (Oxford), 2017-06, Vol.116, p.1-12

2017

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Removal of atrazine in water by combination of activated carbon and dielectric barrier discharge

Journal of hazardous materials, 2015-12, Vol.299, p.647-655

2015

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Assessing cocoa aroma quality by multiple analytical approaches

Food research international, 2015-11, Vol.77, p.657-669

2015

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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Journal of food engineering, 2019-07, Vol.253, p.59-71

2019

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Accelerated lipid oxidation using non-thermal plasma technology: Evaluation of volatile compounds

Food research international, 2014-08, Vol.62, p.868-876

2014

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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

Food research international, 2019-11, Vol.125, p.108550-108550, Article 108550

2019

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Evaluation of the Volatile Composition and Sensory Properties of Five Species of Microalgae

Combining non-thermal plasma with heterogeneous catalysis in waste gas treatment: A review

Non-thermal plasma as preparative technique to evaluate olive oil adulteration

Aroma profile and appearance of dark chocolate formulated with palm sugar–sucrose blends

Inline roasting hyphenated with gas chromatography–mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential

Degradation of AB25 dye in liquid medium by atmospheric pressure non-thermal plasma and plasma combination with photocatalyst TiO2

Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate

Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques

Stability of Omega‑3 LC-PUFA-rich Photoautotrophic Microalgal Oils Compared to Commercially Available Omega‑3 LC-PUFA Oils

Rapid method for the simultaneous detection of boar taint compounds by means of solid phase microextraction coupled to gas chromatography/mass spectrometry

Stability of Filled PDMS Pervaporation Membranes in Bio-Ethanol Recovery from a Real Fermentation Broth

Prediction and Reduction of the Aggregation of Monoclonal Antibodies

Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

Phase ratio variation approach for the study of partitioning behavior of volatile organic compounds in polymer sample bags: Nalophan case study

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil

Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil

Removal of several pesticides in a falling water film DBD reactor with activated carbon textile: Energy efficiency

Removal of atrazine in water by combination of activated carbon and dielectric barrier discharge

Assessing cocoa aroma quality by multiple analytical approaches

Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Accelerated lipid oxidation using non-thermal plasma technology: Evaluation of volatile compounds

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

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