
ALFONSO
JIMENEZ MIGALLON
PROFESOR/A TITULAR DE UNIVERSIDAD
Publications (208) ALFONSO JIMENEZ MIGALLON publications
2025
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Characterization of invasive aquatic plant Egeria densa: A sustainable potential source of bioactive compounds within the circular bio-economy
Sustainable Chemistry and Pharmacy, Vol. 44
2024
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Active films based on bio-polyethylene and natural extracts rich in tocopherols for food packaging applications
Frontiers in Materials, Vol. 11
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Antioxidant water-resistant fish gelatin nanofibers: A comparative analysis of fructose and citric acid crosslinking and investigation of chlorogenic acid release kinetics
Food Hydrocolloids, Vol. 150
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Desarrollo de nuevos productos a partir de cascarilla de cacao para la revalorización de un residuo de gran impacto en la Comunidad Valenciana
Fomento de la I+D+I en el ámbito de la gastronomía 2022-2023 (Universidad de Alicante / Universitat d'Alacant), pp. 175-176
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Development of New Products from Cocoa Huskerry Husk for the revaluation of a Highly Impative Waste in the Valencian Community
Fomento de la I+D+I en el ámbito de la gastronomía 2022-2023 (Universidad de Alicante / Universitat d'Alacant), pp. 177-179
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Enhanced properties of methyl hydroxyethyl cellulose films with arabinoxylans-rich extract from brewer's spent grain
Carbohydrate Polymer Technologies and Applications, Vol. 8
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Gastronomic plan for the valorization of agri-food waste from the date industry
Fomento de la I+D+I en el ámbito de la gastronomía 2022-2023 (Universidad de Alicante / Universitat d'Alacant), pp. 31-32
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Invasive Seaweed Rugulopteryx okamurae: A Potential Source of Bioactive Compounds with Antioxidant Activity
Antioxidants, Vol. 13, Núm. 11
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Optimization of the Microwave-Assisted Extraction Conditions for Phenolic Compounds from Date Seeds
Foods, Vol. 13, Núm. 23
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Plan gastronómico para la valorización de residuos agroalimentarios derivados de la industria del dátil
Fomento de la I+D+I en el ámbito de la gastronomía 2022-2023 (Universidad de Alicante / Universitat d'Alacant), pp. 29-30
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Release and Disintegration Properties of Poly(lactic Acid) Films with Allyl Isothiocyanate-β-Cyclodextrin Inclusion Complexes for Active Food Packaging
Molecules, Vol. 29, Núm. 24
2023
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Effect of Almond Skin Waste and Glycidyl Methacrylate on Mechanical and Color Properties of Poly(ε-caprolactone)/Poly(lactic acid) Blends
Polymers, Vol. 15, Núm. 4
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Incorporation of Pomegranate Peels Extracts and Powder with Gelatin Films for Active Food Packaging
2023 14th International Renewable Energy Congress, IREC 2023
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Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste
Frontiers in Nutrition, Vol. 9
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Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production
Foods, Vol. 12, Núm. 12
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Rice straw as a valuable source of cellulose and polyphenols: Applications in the food industry
Trends in Food Science and Technology, Vol. 131, pp. 14-27
2022
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Chemical Composition and Bioactive Antioxidants Obtained by Microwave-Assisted Extraction of Cyperus esculentus L. By-products: A Valorization Approach
Frontiers in Nutrition, Vol. 9
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Extraction and Characterization of Antioxidant Compounds in Almond (Prunus amygdalus) Shell Residues for Food Packaging Applications
Membranes, Vol. 12, Núm. 8
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Herramientas que permiten el desarrollo de competencias emprendedoras en el alumnado de primer curso del Grado en Química
El profesorado, eje fundamental de la transformación de la docencia universitaria (Octaedro), pp. 112-123
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Metodologías participativas para la formación de competencias emprendedoras en el alumnado de la asignatura OBL-II del Grado en Química
Memorias del Programa de Redes de investigación en docencia universitaria: Convocatoria 2021-22 (Instituto de Ciencias de la Educación), pp. 1819-1822