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Arnau Vilas-Franquesa

Assistant Professor

Universitat Autònoma de Barcelona

Spain

Research Interests

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About

Arnau Vilas-Franquesa is an Assistant Professor at Universitat Autònoma de Barcelona in Spain. His research focuses on the upcycling of food by-products through various fermentation processes, including the utilization of melanoidin-rich Chinese distilled spent grain and avocado seeds. Additionally, he investigates the biotransformation of insect processing residues and the extraction of functional compounds from agro-industrial waste, contributing to sustainable practices in the food industry.

Articles (16)

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2026

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2026

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2025

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2024

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2023

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2022

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2022

Collaborators (8)

Arturo Blazquez Soro

Assistant Professor

Universitat Autònoma de Barcelona (UAB)

SPAIN

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Ruth T. Ngadze

Wageningen University & Research

NETHERLANDS

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vincenzo fogliano

Wageningen University & Research

NETHERLANDS

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Jordi Saldo

Associate professor

Universitat Autònoma de Barcelona (UAB)

SPAIN

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Anna Vallverdu-Queralt

Ramón y Cajal

University of Barcelona

SPAIN

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Maryia Mishyna

Assistant Professor

Wageningen University & Research

NETHERLANDS

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Idoia Codina-Torrella

Profesora Lectora

Universitat Oberta de Catalunya Biblioteca Virtual

SPAIN

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Helena Martín-Gómez

Culinary Science Professor

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SPAIN

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Arnau Vilas-Franquesa

Research Interests

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About

Articles (16)

Can filamentous fungi transform agri-food by-products into consumer-accepted foods?

Insects in Extruded Products

Yield vs. functionality: Enzyme-assisted extraction of mango peel reduces antioxidant dietary fiber quality

Upcycling of melanoidin-rich Chinese distilled spent grain through solid-state fermentation by Aspergillus awamori

Solid-state fermentation of avocado seed by aspergillus oryzae and aspergillus awamori: Effects on nutritional composition, antioxidant activity, and volatile compounds

Insectes en productes extrudits: una aplicació amb gran potencial

Biotransformation of agro-industrial waste via fungal co-culture: Unlocking nutritional and functional potentials

Design of a Coffee Alternative by Brewing Roasted Seeds from Baobab (Adansonia digitata)

Biotransformation of insect processing residues: Production of lactic acid bacterial biomass and associated partial removal of proteins from chitin

The food by-products bioprocess wheel: a guidance tool for the food industry

Fungal fermentation effectively upcycles mango kernel flour into a functional ingredient

Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria

Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction

Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity

Sea buckthorn (Hippophae rhamnoides) oil extracted with hexane, ethanol, diethyl ether and 2-MTHF at different temperatures – An individual assessment

Targeted analysis of sea buckthorn oil extracted by accelerated solvent extraction technique using green and conventional solvents

Collaborators (8)

Arturo Blazquez Soro

Ruth T. Ngadze

vincenzo fogliano

Jordi Saldo

Anna Vallverdu-Queralt

Maryia Mishyna

Idoia Codina-Torrella

Helena Martín-Gómez

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