Sagrario Beltrán

Professor

Universidad de Burgos

Spain

Research Interests

Explore related searches

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

Professor Sagrario Beltrán is a faculty member at Universidad de Burgos, Spain. Her research primarily focuses on the application of subcritical water in biomass valorization and the production of bioactive compounds. Recent publications include studies on the enhanced production of furfural, optimization of catalyst systems for lactic acid production, and the valorization of low-valued fish through enzymatic hydrolysis.

Articles (16)

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Year:

2020

Collaborators (6)

Paula Andrade

Full Professor

University of Porto

PORTUGAL

View details

Javier Garcia Tojal

Professor

Universidad de Burgos

SPAIN

View details

Ana Maria Rebelo Barreto Xavier

Assistant Professor

Universidade de Aveiro

PORTUGAL

View details

Miriam Trigo‐López

SPAIN

View details

María Teresa Sanz

Professor

Universidad de Burgos

SPAIN

View details

Jose Manuel Benito

Profesor Titular de Ingeniería Química

Universidad de Burgos

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Sagrario Beltrán

Research Interests

Explore related searches

Contact this professor

About

Articles (16)

The Study and Optimization of the AlCl3/SnCl2 Catalyst System in the Subcritical Water Production of Lactic Acid from Corn Stover

Carbon dioxide use for the enhanced production and recovery of furfural concentrates using the semi-continuous organic solvent-free biphasic subcritical water-CO2 system

Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water

Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent

Onion (Allium cepa L.) Skin Waste Valorization: Unveiling the Phenolic Profile and Biological Potential for the Creation of Bioactive Agents through Subcritical Water Extraction

Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction

Designing bilayered composite films by direct agar/chitosan and citric acid-crosslinked PVA/agar layer-by-layer casting for packaging applications

Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods

Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent

Subcritical Water as Pretreatment Technique for Bioethanol Production from Brewer’s Spent Grain within a Biorefinery Concept

Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach

Maximizing the freeze-dried extract yield by considering the solvent retention index: Extraction kinetics and characterization of Moringa oleifera leaves extracts

Valorization of olive mill solid residue through ultrasound-assisted extraction and phenolics recovery by adsorption process

Enzymatic hydrolysis of the industrial solid residue of red seaweed after agar extraction: Extracts characterization and modelling

Subcritical Water Extraction of Phenolic Compounds from Onion Skin Wastes (Allium cepa cv. Horcal): Effect of Temperature and Solvent Properties

Collaborators (6)

Paula Andrade

Javier Garcia Tojal

Ana Maria Rebelo Barreto Xavier

Miriam Trigo‐López

María Teresa Sanz

Jose Manuel Benito

Make your next move.