Lorena Zudaire

Preparation of a porous biochar from the acid activation of pork bones

Unai Iriarte‐Velasco, Irene Sierra, Lorena Zudaire et al. · Food and Bioproducts Processing · 2016 · 98 citations

Biochar, Engineering, Biochemistry +6

Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

Tomás Lafarga, Gloria Bobo, İnmaculada Viñas et al. · International Journal of Gastronomy and Food Science · 2018 · 46 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +8

An insight into the reactions occurring during the chemical activation of bone char

Unai Iriarte‐Velasco, J.L. Ayastuy, Lorena Zudaire et al. · Chemical Engineering Journal · 2014 · 41 citations · Full text

Biochemistry, Physiology, Bone Char +7

Conversion of waste animal bones into porous hydroxyapatite by alkaline treatment: effect of the impregnation ratio and investigation of the activation mechanism

Unai Iriarte‐Velasco, Irene Sierra, Lorena Zudaire et al. · Journal of Materials Science · 2015 · 39 citations

Waste Animal Bones, Hydroxyapatite, Bone Repair +6

Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions

Lorena Zudaire, İnmaculada Viñas, Maribel Abadías et al. · Postharvest Biology and Technology · 2017 · 25 citations · Full text

Food Chemistry, Atmosphere Conditions, Engineering +8