Riccardo Bevilacqua

Protein composition determines the preferential consumption of amino acids during anaerobic mixed-culture fermentation

Riccardo Bevilacqua, Alberte Regueira, Miguel Mauricio‐Iglesias et al. · Water Research · 2020 · 63 citations · Full text

Protein Composition, Amino Acids, Biochemistry +8

A metabolic model for targeted volatile fatty acids production by cofermentation of carbohydrates and proteins

Alberte Regueira, Riccardo Bevilacqua, Juan M. Lema et al. · Bioresource Technology · 2019 · 45 citations · Full text

Biosynthesis, Engineering, Lipid Synthesis +7

Steering the conversion of protein residues to volatile fatty acids by adjusting pH

Riccardo Bevilacqua, Alberte Regueira, Miguel Mauricio‐Iglesias et al. · Bioresource Technology · 2020 · 30 citations · Full text

Protein Chemistry, Protein Residues, Biochemistry +4

Chain elongation may occur in protein mixed-culture fermentation without supplementing electron donor compounds

Riccardo Bevilacqua, Alberte Regueira, Miguel Mauricio‐Iglesias et al. · Journal of environmental chemical engineering · 2021 · 26 citations · Full text

Biosynthesis, Engineering, Biotransformation +9

Kinetic and stoichiometric model for the computer-aided design of protein fermentation into volatile fatty acids

Alberte Regueira, Riccardo Bevilacqua, Miguel Mauricio‐Iglesias et al. · Chemical Engineering Journal · 2020 · 16 citations · Full text

Biosynthesis, Engineering, Biochemistry +12