STAFF

Dr. Manuel Valero Roche

Professor, Universidad Miguel Hernandez

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Unit
Agro-Food technology

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m.valero@umh.es

+34 96 674 9683 / +34 96 522 2524 / +34 96 522 2697

RESEARCH FIELDS 

  • Food enzymology
  • Industrial Biotechnology
  • Food beverages
  • Fermentation process

PROFESSIONAL BACKGROUND

  • Previous positions: 
  • Postdoctoral position: 
  • PhD in 
  • Degree in 

REPRESENTATIVE PUBLICATIONS

Moreno-Chamba, B. et al. (2022)

LWT-Food Science and Technology, DOI: 10.1016/j.lwt.2021.113011

Bound galloylated compounds in persimmon upcycled dietary fiber modulate microbial strains associated to human health after in vitro digestion

Salazar-Bermeo, J. et al. (2021)

Antioxidants, DOI: 10.3390/antiox10111668

Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function

Gea-Botella, S. et al. (2021)

Pharmaceutics, DOI: 10.3390/pharmaceutics13111898

Carotenoids from Persimmon (Diospyros kaki Thunb.) Byproducts Exert Photoprotective, Antioxidative and Microbial Anti-Adhesive Effects on HaCaT

Salazar-Bermeo, J. et al. (2021)

Food Research International, DOI: 10.1016/j.foodres.2020.109882

Carotenoids from persimmon juice processing

Gea-Botella, S. et al. (2021)

Pharmaceutics, DOI: 10.3390/pharmaceutics13111898

Carotenoids from Persimmon (Diospyros kaki Thunb.) Byproducts Exert Photoprotective, Antioxidative and Microbial Anti-Adhesive Effects on HaCaT

Gea-Botella, S. et al. (2021)

Food Research International, DOI: 10.1016/j.foodres.2020.109882

Carotenoids from persimmon juice processing

Cánovas, J.A. et al. (2020)

Food Packaging and Shelf Life, DOI: 10.1016/j.fpsl.2019.100453

Vitamin C loss kinetics and shelf life study in fruit-based baby foods during post packaging storage

Giménez, T. et al. (2019)

Process Biochemistry, DOI: 10.1016/j.procbio.2018.11.008

Lipase catalyzed deacidification of tocopherol-rich distillates obtained from natural Vitamin E sources

Saura, D. et al. (2017)

Journal of Food Science and Technology, DOI: 10.1007/s13197-017-2619-3

Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves

Berenguer, M. et al. (2016)

Food Chemistry, DOI: 10.1016/j.foodchem.2015.06.027

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains