Andres Moreno

CATEDRATICO/FULL PROFESSOR IN ORGANIC CHEMISTRY

University of Castilla-La Mancha

Spain

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About

Andres Moreno is a Full Professor in Organic Chemistry at Universidad de Castilla-La Mancha, Spain. His research focuses on sustainable extraction methods and the optimization of bioactive compounds from various natural sources, including garlic and chickpeas. Recent articles examine topics such as microwave-assisted synthesis and the application of metabolomics in diabetic models, contributing significantly to advancements in organic chemistry and sustainable practices.

Articles (19)

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Collaborators (6)

Sagrario Salgado

Profesor titular de Universidad

University of Castilla-La Mancha

SPAIN

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Matteo Bordiga

ITALY

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Silvia Tabasso

Associate professor

Università degli Studi di Torino

ITALY

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Mª del Prado Sánchez Verdú

University of Castilla-La Mancha

SPAIN

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James Clark

Professor

UNITED KINGDOM

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Rafael Linan-Atero

Universidad de Valladolid

SPAIN

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Andres Moreno

Research Interests

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Articles (19)

Sustainable Microwave‐Assisted Synthesis of Medium‐ and Long‐Chain Alkyl Levulinates from Biomass‐Derived Levulinic Acid

Optimization of microwave-assisted hydrothermal extraction of homogalacturonan-rich, low methoxyl pectin from discarded garlic peels: Comparative macromolecular and functional analysis with conventional extraction

Deciphering the mechanism of Annona muricata leaf extract in alloxan-nicotinamide-induced diabetic rat model with 1H-NMR-based metabolomics approach

Influence of ultrasound-assisted extraction of bioactives from garlic (Allium sativum) sprouts using response surface methodology

Optimization of the effect of cold plasma treatment on UAE-NADES green extraction of chickpea roots (Cicer arietinum) bioactive compounds

Optimization of UAE-NADES green extraction of bioactive compounds from chickpea (Cicer arietinum L.) sprouts using simplex lattice mixture design methodology

One-pot, microwave (MW)-assisted production of furfural from almond-, oil-, and wine-derived co-products through biorefinery-based approaches

Clove Essential Oil: Chemical Profile, Biological Activities, Encapsulation Strategies, and Food Applications

An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines

Winemaking-derived by-products: In-depth characterization and sustainable, advanced pulsed electric field (PEF) processing to a zero-waste-based approach

An Innovative, Green Cascade Protocol for Grape Stalk Valorization with Process Intensification Technologies

Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product

Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals

Phenolics from Defatted Black Cumin Seeds (Nigella sativa L.): Ultrasound-Assisted Extraction Optimization, Comparison, and Antioxidant Activity

Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets

Table Olive Wastewater as a Potential Source of Biophenols for Valorization: A Mini Review

Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties

Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets

Investigation of PAHs, nitrated PAHs and oxygenated PAHs in PM10 urban aerosols. A comprehensive data analysis

Collaborators (6)

Sagrario Salgado

Matteo Bordiga

Silvia Tabasso

Mª del Prado Sánchez Verdú

James Clark

Rafael Linan-Atero

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