INMACULADA MATEOS-APARICIO

Has grant

PROFESORA TITULAR DE UNIVERSIDAD

Universidad Complutense de Madrid

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Inmaculada Mateos-Aparicio is a Professor at Universidad Complutense de Madrid, Spain. Her research focuses on the bioactive substances in various agricultural products, including treatments that enhance their nutritional and antioxidant profiles. Notable recent articles explore the effects of innovative processing techniques on food crops such as coriander, date fruit, and potato peels.

Recent Grants

Grant: Close

Revalorización del residuo de levadura cervecera mediante la obtención de un polímero de quitosano con actividad Fat-Binding específico para su uso en alimentación funcional

Open Date: 2008-01-01

Close Date: 2009-01-01

Articles (13)

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2020

Collaborators (3)

María José Villanueva Suárez

SPAIN

View details

Alejandra García Alonso

Profesor Ayudante Doctor

Universidad Complutense de Madrid

SPAIN

View details

Ana Matias

Head of R&D

PORTUGAL

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

INMACULADA MATEOS-APARICIO

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (13)

UV-C Treatment Impact on the Availability of Water-Soluble Carbohydrates, Polyphenols, and Antioxidant Capacity of an Algerian Underutilized Date Fruit (Phoenix dactylifera L.)

Effect of Pre-Treatment, Treatment, and Extraction Technologies on the Bioactive Substances of Coriander

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

Red Vetchling (Lathyrus cicera L.), a Promising Crop for the Sustainable Replacement of Soybean Meal and Reducing the Carbon Footprint of European Aquafeeds

Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation

Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®

Triterpene-Rich Supercritical CO2 Extracts from Apple By-product Protect Human Keratinocytes Against ROS

High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product

Collaborators (3)

María José Villanueva Suárez

Alejandra García Alonso

Ana Matias

Make your next move.