Pedro J. García‐Moreno - Publications, H-index & Citations

Pedro J. García‐Moreno

technical university of denmark

33H指数

141论文数

3.5K被引数

收录论文 58

发表时间

Oxidative stability of echium crude oil during the cold-press extraction process

ITALIAN JOURNAL OF FOOD SCIENCE

IF3.3

2025-01-01

OAAI

Cesconetto-Bisinotto, Mariana; Chedid, Luiza Dourado; Gouveia, Angelica de Souza; Ramos, Humberto Josue de Oliveira; Garcia-Moreno, Pedro J.; Castro, Imnar Alves

Optimization of Coaxial Spray-Drying for the Encapsulation of Tenebrio molitor Protein Hydrolysate Exhibiting DPP-IV Inhibitory Activity

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-12-10

PREAI

Berraquero-Garcia, Carmen; Coronas-Lozano, Cristina; Guadix, Emilia M.; Garcia-Moreno, Pedro J.

Protein extraction from yellow mealworm ( Tenebrio molitor) assisted by pulsed electric fields: Effect on foaming properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-12-01

OAAI

Perez, Josep Tent; Casanova, Federico; Queiroz, Lucas Sales; Petersen, Heidi Olander; Garcia-Moreno, Pedro J.; Feyissa, Aberham Hailu

Oxidative Stability of Fish Oil-Loaded Nanocapsules Produced by Electrospraying Using Kafirin or Zein Proteins as Wall Materials

ANTIOXIDANTS

IF6.6

2024-09-23

OAAI

Rahmani-Manglano, Nor E.; Fallahasghari, Elnaz Z.; Mendes, Ana C.; Andersen, Mogens L.; Guadix, Emilia M.; Chronakis, Ioannis S.; Garcia-Moreno, Pedro J.

Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates

FOOD HYDROCOLLOIDS

IF12.4

2024-09-01

OAAI

Perez-Galvez, Raill; Maldonado-Valderrama, Julia; Jones, Nykola C.; Hoffmann, Soren V.; Guadix, Emilia; Garcia-Moreno, Pedro J.

Encapsulation of Tenebrio molitor Hydrolysate with DPP-IV Inhibitory Activity by Electrospraying and Spray-Drying

NANOMATERIALS

IF4.3

2024-05-10

OAAI

Berraquero-Garcia, Carmen; Martinez-Sanchez, Lydia; Guadix, Emilia M.; Garcia-Moreno, Pedro J.

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil-in-water emulsions

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-02-27

PREAI

Ospina-Quiroga, Jeimmy Lizeth; Coronas-Lozano, Cristina; Garcia-Moreno, Pedro Jesus; Guadix, Emilia Maria; Almecija-Rodriguez, Maria del Carmen; Perez-Galvez, Raul

Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing 加压气体辅助同轴电喷雾对鱼油的非乳液包封增强了胶囊强化沙拉酱的氧化稳定性

FOOD CHEMISTRY

IF9.8

2024-01-01

OAAI

Rahmani-Manglano, Nor E.; Guadix, Emilia M.; Yesiltas, Betul; Prieto, Cristina; Lagaron, Jose M.; Jacobsen, Charlotte; Garcia-Moreno, Pedro J.

Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance

FOOD CHEMISTRY

IF9.8

2024-01-01

OAAI

Rahmani-Manglano, Nor E.; Andersen, Mogens L.; Guadix, Emilia M.; Moreno, Pedro J. Garcia -

Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil

FOOD BIOSCIENCE

IF5.9

2023-12-01

OAAI

Rahmani-Manglano, Nor E.; Garcia-Moreno, Pedro J.; Perez-Galvez, Raul; Guadix, Emilia M.

Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

FOOD CHEMISTRY

IF9.8

2023-11-01

OAAI

Varona, Elisa; Garcia-Moreno, Pedro J.; Echers, Simon Gregersen; Olsen, Tobias H.; Marcatili, Paolo; Guardiola, Francesc; Overgaard, Michael T.; Hansen, Egon B.; Jacobsen, Charlotte; Yesiltas, Betuel

Activity, structural features and in silico digestion of antidiabetic peptides

FOOD BIOSCIENCE

IF5.9

2023-10-01

OAAI

Berraquero-Garcia, Carmen; Rivero-Pino, Fernando; Ospina, J. Lizeth; Perez-Galvez, Raul; Espejo-Carpio, F. Javier; Guadix, Antonio; Garcia-Moreno, Pedro J.; Guadix, Emilia M.

Impact of supplementation with dihydroxylated vitamin D3 on performance parameters and gut health in weaned Iberian piglets under indoor/outdoor conditions

PORCINE HEALTH MANAGEMENT

IF3.1

2023-06-15

OAAI

Alvarez-Delgado, Carmen; Ruedas-Torres, Ines; Sanchez-Carvajal, Jose M.; Priego-Capote, Feliciano; Castillo-Peinado, Laura; Galan-Relano, Angela; Moreno, Pedro J.; Diaz-Bueno, Esperanza; Lozano-Buenestado, Benito; Rodriguez-Gomez, Irene M.; Carrasco, Librado; Pallares, Francisco J.; Gomez-Laguna, Jaime

Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics 蛋白质组学和生物信息学辅助生产乳化肽的最新进展

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2023-06-01

OAAI

Garcia-Moreno, Pedro J.; Yesiltas, Betul; Echers, Simon Gregersen; Marcatili, Paolo; Overgaard, Michael; Hansen, Egon B.; Jacobsen, Charlotte

Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties 天然马铃薯蛋白的靶向水解: 获得具有改善的界面特性的水解产物的新工作流程

FOOD HYDROCOLLOIDS

IF12.4

2023-04-01

OAAI

Echers, Simon Gregersen; Jafarpour, Ali; Yesiltas, Betul; Garcia-Moreno, Pedro J.; Greve-Poulsen, Mathias; Hansen, Dennis K.; Jacobsen, Charlotte; Overgaard, Michael Toft; Hansen, Egon Bech

Oxidation and oxidative stability in emulsions 乳液中的氧化和氧化稳定性

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-03-07

OAAI

Ghelichi, Sakhi; Hajfathalian, Mona; Yesiltas, Betül; Sorensen, Ann-Dorit Moltke; Garcia-Moreno, Pedro J.; Jacobsen, Charlotte

Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing

FOOD CHEMISTRY

IF9.8

2022-10-01

OAAI

Rahmani-Manglano, Nor E.; Jones, Nykola C.; Hoffmann, Soren V.; Guadix, Emilia M.; Perez-Galvez, Raul; Guadix, Antonio; Garcia-Moreno, Pedro J.

Influence of emulsifier type and encapsulating agent on the in vitro digestion of fish oil-loaded microcapsules produced by spray-drying 乳化剂类型和包封剂对喷雾干燥法制备鱼油微胶囊体外消化的影响

FOOD CHEMISTRY

IF9.8

2022-10-01

OAAI

Rahmani-Manglano, Nor E.; Tirado-Delgado, Manuel; Garcia-Moreno, Pedro J.; Guadix, Antonio; Guadix, Emilia M.

Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions 来自马铃薯，海藻，微生物和菠菜蛋白的抗氧化肽: 5% 鱼油水包乳液的氧化稳定性

FOOD CHEMISTRY

IF9.8

2022-08-01

OAAI

Yesiltas, Betul; Garcia-Moreno, Pedro J.; Gregersen, Simon; Olsen, Tobias H.; Jones, Nykola C.; Hoffmann, Soren, V; Marcatili, Paolo; Overgaard, Michael T.; Hansen, Egon B.; Jacobsen, Charlotte

pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions

FOOD HYDROCOLLOIDS

IF12.4

2022-01-01

OAAI

Ruiz-Alvarez, Jose Maria; del Castillo-Santaella, Teresa; Maldonado-Valderrama, Julia; Guadix, Antonio; Guadix, Emilia M.; Garcia-Moreno, Pedro J.

研究方向