J. Conde

发表

Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein.

A. Ibarz, J. Pagán, M. Hadidi, 2019, Food chemistry.

Saccharomyces cerevisiae mutant defective in exo-1,3-beta-glucanase production

C. Nombela, F. D. del Rey, J. R. Villanueva, 1979, Journal of bacteriology.

Orange peel degradation and enzyme recovery in the enzymatic peeling process

A. Ibarz, J. Pagán, J. Conde, 2006 .

Lemon peel degradation modeling in the enzymatic peeling process.

A. Ibarz, J. Pagán, A. Ibarz, 2011 .

Albedo hydrolysis modelling and digestion with reused effluents in the enzymatic peeling process of grapefruits.

A. Ibarz, J. Pagán, J. Conde, 2010, Journal of the science of food and agriculture.

Effluent content from albedo degradation and kinetics at different temperatures in the enzymatic peeling of grapefruits

A. Ibarz, J. Pagán, A. Ibarz, 2010 .

Characterization of Saccharomyces strains with respect to their ability to grow and ferment in the presence of ethanol and sucrose

T. Benítez, A. Aguilera, E. Cerdá-Olmedo, 1982 .

Prediction of the degradability of sugarcane celulosic residues by indirect methods

J. Conde, M. Otero, A. Cabello, 1981 .

Enzyme recovery and effluents generated in the enzymatic elimination of clogging of pectin cake in filtration process

A. Ibarz, J. Pagán, J. Conde, 2012 .

Optimising by the response surface methodology the enzymatic elimination of clogging of a microfiltration membrane by pectin cake

A. Ibarz, C. Torras, J. Pagán, 2012 .

RNA removal from Candida utilis by chemical and thermal treatments

J. Conde, M. Otero, G. Bueno, 1982 .