about
Dynamic genome-scale metabolic modeling of the yeast Pichia pastorisMacromolecular Antioxidants and Dietary Fiber in Edible Seaweeds.Polyphenols of Carménère GrapesModeling of yeast metabolism and process dynamics in batch fermentation.Construction of robust dynamic genome-scale metabolic model structures of Saccharomyces cerevisiae through iterative re-parameterization.Aromatically enhanced pear distillates from blanquilla and conference varieties using a packed column.Comparison of experimental methods for measuring infinite dilution volatilities of aroma compounds in water/ethanol mixtures.Modeling Metabolic Interactions in a Consortium of the Infant Gut Microbiome.The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction-Resin Purification Process.Purification of phlorotannins from Macrocystis pyrifera using macroporous resins.Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux.Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology.The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods.Near-infrared chemical imaging and its correlation with the mechanical properties of chitosan-gelatin edible films.Coupling kinetic expressions and metabolic networks for predicting wine fermentations.Characterization of pressurized hot water extracts of grape pomace: chemical and biological antioxidant activity.Hybrid simulation-optimization based approach for the optimal design of single-product biotechnological processesEffects of Distillation System and Yeast Strain on the Aroma Profile of Albariño (Vitis vinifera L.) Grape Pomace SpiritsHIPPO: An Iterative Reparametrization Method for Identification and Calibration of Dynamic Bioreactor Models of Complex ProcessesEffect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological FermentationImpact of carbon dioxide injection on oxygen dissolution rate during oxygen additions in a bubble columnThe enhancement of antioxidant compounds extracted from Thymus vulgaris using enzymes and the effect of extracting solventAromatic Characterization of Pot Distilled Kiwi SpiritsEffects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)Solid–liquid equilibrium using the SAFT-VR equation of state: Solubility of naphthalene and acetic acid in binary mixtures and calculation of phase diagramsUltrasound based measurements of sugar and ethanol concentrations in hydroalcoholic solutionsUsing data mining techniques to predict industrial wine problem fermentationsWine Distillates: Practical Operating Recipe Formulation for StillsSolid Substrate Fermentation of Monascus purpureus: Growth, Carbon Balance, and Consistency AnalysisWhite wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perceptionGlycerol as Alternative Co-Solvent for Water Extraction of Polyphenols from Carménère Pomace: Hot Pressurized Liquid Extraction and Computational Chemistry CalculationsThe Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carménère Pomace Extracts
P50
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P50
description
onderzoeker
@nl
researcher
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հետազոտող
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name
José R Pérez-Correa
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José R Pérez-Correa
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José R Pérez-Correa
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José R Pérez-Correa
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type
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José R Pérez-Correa
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José R Pérez-Correa
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José R Pérez-Correa
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José R Pérez-Correa
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José R Pérez-Correa
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José R Pérez-Correa
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José R Pérez-Correa
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José R Pérez-Correa
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P1153
6602688638
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P2456
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P496
0000-0002-1278-7782