J. E. Zapata-Montoya

Kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration

J. E. Zapata-Montoya, Diego Enrique Giraldo-Rios, Andrea Johana Baéz-Suarez, 2018 .

Influence of transmembrane pressure on the separation of caprine milk oligosaccharides from protein by cross-flow ultrafiltration

A. Guadix, E. Guadix, A. Martínez-Férez, 2008 .

Effect of date palm coproducts and annatto extract on lipid oxidation and microbial quality in a pork liver pâté.

J. Pérez-Álvarez, E. Sayas-Barberá, J. E. Zapata-Montoya, 2014, Journal of food science.

In vitro Antioxidant and Antibacterial Activities of Extracts from Annatto (Bixa orellana L.) Leaves and Seeds

M. Viuda‐Martos, E. Sendra, J. Pérez-Álvarez, 2012 .

Long-term effects of chemical cleaning in the performance of ultrafiltration ceramic membranes

A. Guadix, E. Guadix, J. E. Zapata-Montoya, 2006 .

Kinetic modeling of the alkaline deproteinization of Nile-tilapia skin for the production of collagen

L. Rios, J. E. Zapata-Montoya, Diego Enrique Giraldo-Rios, 2020, Heliyon.

Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions

H. A. Váquiro-Herrera, J. E. Zapata-Montoya, José Fernando Solanilla-Duque, 2021, International Journal of Food Engineering.

Optimization of enzymatic hydrolysis of red tilapia scales (Oreochromis sp.) to obtain bioactive peptides

J. E. Zapata-Montoya, Leidy Maritza Sierra-Lopera, 2021, Biotechnology reports.

Obtaining of antioxidant peptide from bovine plasma hydrolysates and effect of the degree of hydrolysis on antioxidant capacity

J. E. Zapata-Montoya, L. J. Gómez-Sampedro, 2016 .