Vicente M. Gómez-López

Employment

• Universidad Católica San Antonio de Murcia Researcher
  2014 - Present

Education

• Universidad Simón Bolivar Magíster Scientiarium in Food Science
  1988 - 1991
• Universidad Simón Bolivar Licenciado en Biología
  1982 - 1988

Projects & Funding

Projects & funding information is unavailable.

Publications (64)

• Antibacterial and Proliferative Effects of NaOH-Coated Titanium, Zirconia, and Ceramic-Reinforced PEEK Dental Composites on Bone Marrow Mesenchymal Stem Cells
  Artiom Lijnev, Jeevithan Elango, Vicente M. Gómez‐López +3 more
  Pharmaceutics 2022 DOI: 10.3390/pharmaceutics15010098
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• Retinol-Loaded Poly(vinyl alcohol)-Based Hydrogels as Suitable Biomaterials with Antimicrobial Properties for the Proliferation of Mesenchymal Stem Cells
  Jeevithan Elango, Camilo Zamora‐Ledezma, Daniela Negrete-Bolagay +6 more
  International Journal of Molecular Sciences 2022 DOI: 10.3390/ijms232415623
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• Impact of Non-Thermal Technologies on the Quality of Nuts: A Review
  Foods 2022 DOI: 10.3390/foods11233891
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• Removal of an Azo Dye from Wastewater through the Use of Two Technologies: Magnetic Cyclodextrin Polymers and Pulsed Light
  International Journal of Molecular Sciences 2022 DOI: 10.3390/ijms23158406
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• Guidelines on reporting treatment conditions for emerging technologies in food processing
  Critical Reviews in Food Science and Nutrition 2022 DOI: 10.1080/10408398.2021.1895058
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• Effect of Pulsed Light on Quality of Shelled Walnuts
  Foods 2022 DOI: 10.3390/foods11091186
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• New food safety challenges of viral contamination from a global perspective: Conventional, emerging, and novel methods of viral control
  Comprehensive Reviews in Food Science and Food Safety 2022 DOI: 10.1111/1541-4337.12909
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• Inactivation of Foodborne Viruses by UV Light: A Review
  Foods 2021 DOI: 10.3390/foods10123141
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• Effect of pH on pulsed light inactivation of polyphenol oxidase
  Enzyme and Microbial Technology 2021 DOI: 10.1016/j.enzmictec.2021.109812
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• Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile
  Foods 2020 DOI: 10.3390/foods9121903
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• Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes
  Molecules 2020 DOI: 10.3390/molecules25215069
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• Degradation and toxicity evaluation of azo dye Direct red 83:1 by an advanced oxidation process driven by pulsed light
  Journal of Water Process Engineering 2020 DOI: 10.1016/j.jwpe.2020.101530
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• Synthesis of New Cyclodextrin-Based Adsorbents to Remove Direct Red 83:1
  Polymers 2020 DOI: 10.3390/polym12091880
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• Modelling the Inactivation and Possible Regrowth of Salmonella enterica Treated with Chlorophyllin-Chitosan Complex and Visible Light
  Food technology and biotechnology 2020 DOI: 10.17113/ftb.58.01.20.6374
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• Egg By-Products as a Tool to Remove Direct Blue 78 Dye from Wastewater: Kinetic, Equilibrium Modeling, Thermodynamics and Desorption Properties
  Materials 2020 DOI: 10.3390/ma13061262
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• Structural changes associated with the inactivation of lipoxygenase by pulsed light
  LWT 2019 DOI: 10.1016/j.lwt.2019.108332
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• Degradation of azo dye by an UV/H2O2 advanced oxidation process using an amalgam lamp
  Water and Environment Journal 2019 DOI: 10.1111/wej.12418
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• Adsorption of Direct Blue 78 Using Chitosan and Cyclodextrins as Adsorbents
  Polymers 2019 DOI: 10.3390/polym11061003
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• A review of quantitative methods to describe efficacy of pulsed light generated inactivation data that embraces the occurrence of viable but non culturable state microorganisms
  Trends in Food Science and Technology 2015 DOI: 10.1016/j.tifs.2015.03.006
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• Belgian and Spanish consumption data and consumer handling practices for fresh fruits and vegetables useful for further microbiological and chemical exposure assessment
  Journal of Food Protection 2015 DOI: 10.4315/0362-028X.JFP-14-376
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