Search Results - Rodrigo Oliver-Simancas

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  1. 1

    Structure Properties of Gallic Acid‐Enhanced Alginate Hydrogels for Sustainable Food Packaging as Plastic Replacement by Francisco Javier Leyva‐Jiménez, Carlos Abellán‐Dieguez, Rodrigo Oliver‐Simancas, Antonio M. Rodríguez‐García, M. Elena Alañón

    Published in Food Frontiers (2025-09-01)
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  2. 2

    Red Mud as an Additive in the Extrusion of Protein‐Based Porous Materials by Saga Holmström, Mercedes Jiménez‐Rosado, Rodrigo Oliver‐Simancas, Amparo Jiménez‐Quero, Antonio José Capezza, Frederico Marques Penha

    Published in Macromolecular Materials and Engineering (2025-10-01)
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  3. 3

    Sustainable materials for novel food packaging based on alginate, methylcellulose and glycerol films functionalized with gallic acid by Francisco Javier Leyva-Jiménez, Carlos Abellán-Dieguez, Rodrigo Oliver-Simancas, Antonio M. Rodríguez-García, M. Elena Alañón

    Published in Future Foods (2024-12-01)
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  4. 4

    Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines by Raquel Muñoz García, Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, María Soledad Pérez-Coello

    Published in Foods (2021-05-01)
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  5. 5

    Keratinous and corneous-based products towards circular bioeconomy: A research review by Giovanni Davide Barone, Irene Tagliaro, Rodrigo Oliver-Simancas, Matteo Radice, Livia M. Kalossaka, Michele Mattei, Antonino Biundo, Isabella Pisano, Amparo Jiménez-Quero

    Published in Environmental Science and Ecotechnology (2024-11-01)
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  6. 6

    Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines by Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestarán, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello

    Published in Molecules (2022-05-01)
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  7. 7

    Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines by Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, Paula Pérez Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, María Soledad Pérez-Coello

    Published in Molecules (2021-02-01)
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  8. 8

    Application of Response Surface Methodologies to Optimize High-Added Value Products Developments: Cosmetic Formulations as an Example by Francisco-Javier Leyva-Jiménez, Álvaro Fernández-Ochoa, María de la Luz Cádiz-Gurrea, Jesús Lozano-Sánchez, Rodrigo Oliver-Simancas, M. Elena Alañón, Ines Castangia, Antonio Segura-Carretero, David Arráez-Román

    Published in Antioxidants (2022-08-01)
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  9. 9

    From Grape By-Products to Enriched Yogurt Containing Pomace Extract Loaded in Nanotechnological Nutriosomes Tailored for Promoting Gastro-Intestinal Wellness by Ines Castangia, Federica Fulgheri, Francisco Javier Leyva-Jimenez, Maria Elena Alañón, Maria de la Luz Cádiz-Gurrea, Francesca Marongiu, Maria Cristina Meloni, Matteo Aroffu, Matteo Perra, Mohamad Allaw, Rita Abi Rached, Rodrigo Oliver-Simancas, Elvira Escribano Ferrer, Fabiano Asunis, Maria Letizia Manca, Maria Manconi

    Published in Antioxidants (2023-06-01)
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