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About
Antonio López Gómez is Investigador Principal Grupo I+D
Full Professor in Food Process Engineering
CV Summary
He studied Agricultural Engineering (1981) at the Technical University of Valencia (UPV, Spain), where he received PhD in 1986, in Food Technology and Engineering. University Professor and Researcher since 1987 in Food Process Engineering, at Technical University of Catalonia (Spain), University of Navarra (Spain), CEMAGREF (Montpellier, France), and Universidad Politécnica de Cartagena (UPCT, Spain). He is Director of Research Group at the UPCT focused on Refrigeration Engineering and Food Safety. This Group has received the Isaac Peral Award from the UPCT, the most outstanding Research Group in R & D Projects of this University during the years 2006 and 2016. It is one of the founder (in 2002), and presides over since then, the Spanish Society of Refrigeration Sciences and Techniques (SECYTEF, http://secytef.upct.es/), which brings together the most outstanding Spanish researchers in this field. He is a Member of Commission D1 (and before of B2 Commission) of the International Institute of Refrigeration (since 1992 to the present). He is Associated Editor of the "Food Engineering Reviews" (an international journal, of Q1 in the field of Food Science and Technology). National Research Prize 2017 in Aquaculture (Spanish Ministry of Agriculture, Fisheries and Food) for its work of applying ice with nanoencapsulated agents for the improvement of animal welfare and the conservation of farmed fresh fish quality.
Indicators of Quality in Scientific and Academia Fields
a) Total number of citations: 1593; average number (per year) of citations during the last five years: 81.8; b) total number of publications: 79, of which in the first quartile (Q1): 49, and first decile (D1): 30; c) h-index: 23, d) total number of communications to international Congresses: 137; e) thesis supervised: 15; f) National Research Awards: 1; g) Research projects carried out as Principal Investigator: 74; Patents: 14 (of which 5 have been extended internationally).
-Open Researcher and Contributor ID (ORCID): https://orcid.org/0000-0003-4601-8954
- WoS Researcher ID: L-1307-2014
- He has accredited 6 consecutive six-year periods (36 years in total) of high-quality research, and 1 six-year period of technology transfer. In addition, it has accredited 7 consecutive periods of five years of quality teaching.
Teaching
Abbreviation list
- BS: Basic course
- B: Required course
- O: Elective course
- A: Year-long
- 1Q: 1st half
- 2Q: 2st half
Phd THESIS SUPERVISION
Optimización del envasado y conservación refrigerada de la dorada (sparus aurata) fresca de acuicultura, entera y fileteada
Envase activo de cartón, que incluye agentes naturales encapsulados, para el envasado a granel de tomates y pimientos frescos
Optimización de la formulación y elaboración de masas para la producción industrial de pastas y croquetas sin glute
Optimización del diseño higiénico de los sistemas frigoríficos. Análisis del caso de los condensadores evaporativos
A NEW ACTIVE AND ANTIMICROBIAL PACKAGE FOR PRESERVATION OF VEGETABLES
PRODUCCIÓN DE BIOETANOL MEDIANTE FERMENTACIÓN DE SUBPRODUCTOS CÍTRICOS PRETRATADOS CON STEAM EXPLOSION
Projects
Determination of Essential Oils inhibitory effect on fruits and vegetables ethylene production to develop innovative active packaging systems
CYTEF 2022 - XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío
Planta piloto de encapsulación por atomización
Desalinated seawater for alternative and sustainable soilless crop production
El aturdido y sacrificio de peces de acuicultura con aceite esencia de clavo nanoencapsulado embebido en cristales de hielo disminuye el sufrimiento animal y mejora la calidad y vida útil del pescado
Nueva caja de cartón activa antimicrobiana para alargar la vida útil de tomates y pimientos frescos envasados a granel
Premio del Consejo Social UPCT Isaac Peral y Caballero 2016 - Modalidad B (Transferencia tecnológica)
Equipamiento Científico-Técnico IBV
Proyecto Vitalis. Espacio Mediterráneo de Investigación en Red en Alimentos y Salud
Visión Ultra-Rápida por Eventos y sin Fotogramas. Aplicación a Automoción y Robótica Cognitiva Antropomorfa
OPTIMIZACIÓN DE LA CALIDAD DE SETAS COMESTIBLES DESHIDRATADAS MEDIANTE SECADO COMBINADO DE MICROONDAS Y VACÍO
MODELIZACIÓN Y ANÁLISIS DE DATOS DE INACTIVACIÓN POR CALOR Y ANTIMICROBIANOS DE ORIGEN VEGETAL LIBRES E INMOVILIZADOS: APLICACIÓN A LA CONSERVACIÓN DE ALIMENTOS
DESARROLLO, MODELIZACION Y OPTIMIZACION DE UN SISTEMA DE PRODUCCIÓN, ACUMULACIÓN Y APLICACIÓN DE HIELO LÍQUIDO
Desarrollo de un modelo basado en la aplicación de redes neuronales para predecir la supervivencia y crecimiento de Alicyclobacillus acidoterrestris, Listeria monocytogenes,Yersinia enteocolitica .
Aplicación de un integrador tiempo temperatura en la evaluación de condiciones de esterilización para alimentos infantiles.
Contracts
Licencia de la solicitud de patente P202230655, Composición de recubrimiento activo para su aplicación en láminas de material celulósico
Licencia de la patente P201031030, Envase activo para conservación de productos vegetales frescos
Nuevos tipos de vinagres con funcionalidad tecnológica mejorada
Proyecto de puesta en marcha del proceso de biosíntesis y purificación de ácido hialurónico de alto peso molecular
Investigación y desarrollo de un nuevo simbiótico y de su proceso de fabricación industrial como complemento alimenticio
Nuevos envases sostenibles con materiales activos y reciclables de interés para la industria cárnica. (RECICLACTIVE)
Nuevas Tecnologías de proceso para productos empanados saludables (CDTI)
Desarrollo del proceso industrial de biosíntesis y purificación de ácido hialurónico de alto peso molecular (MW > 10.000.000 Daltons)
Publications
Active paper sheets including nanoencapsulated essential oils: a green packaging technique to control ethylene production and maintain quality in fresh horticultural products. A case study in flat pea
ISSN: 2304-8158
Foods
Active cardboard packaging with encapsulated essential oils for enhancing the shelf life of fruit and vegetables
ISSN: 2296-861X
Frontiers in Nutrition
Manufacturing of Short-Chain Fructooligosaccharides: from Laboratory to Industrial Scale
ISSN: 18667929 18667910
Food Engineering Reviews
A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets
ISSN: 1097-0010
Journal of the Science of Food and Agriculture
Active cardboard box with smart internal lining based on encapsulated essential oils for enhancing the shelf life of fresh mandarins
ISSN: 2304-8158
Foods
An innovative active cardboard box for bulk packaging of fresh bell pepper
ISSN: 0925-5214
Postharvest Biology and Technology
Manufacturing of short−chain fructooligosaccharides: From laboratory to industrial scale
ISSN: 1866-7910
Food Engineering Reviews
Effects of irrigation with desalinated seawater and hydroponic system on the tomato quality
ISSN: 2073-4441
Water
Effects of irrigation with desalinated seawater and hydroponic system on tomato quality
ISSN: 20734441
Water (Switzerland)
Active cardboard box with a coating including essential oils entrapped within cyclodextrins and/or halloysite nanotubes. A case study for fresh tomato storage
ISSN: 0956-7135
Food Control
Active cardboard box with a coating including essential oils entrapped within cyclodextrins and/or hallosyte nanotubes. A case study for fresh tomato storage
ISSN: 09567135
Food Control
Innovative cardboard active packaging with a coating including encapsulated essential oils to extend cherry tomato shelf life
ISSN: 00236438
LWT
Fresh culinary herbs decontamination with essential oil vapours applied under vacuum conditions
ISSN: 09255214
Postharvest Biology and Technology
Effects of an Active Cardboard Box Using Encapsulated Essential Oils on the Tomato Shelf Life
ISSN: 19355149 19355130
Food and Bioprocess Technology
Innovative cardboard active packaging with a coating including encapsulated essential oils to extend cherry tomato shelf life
ISSN: 0023-6438
LWT - Food Science and Technology
Innovative cardboard active packaging with a coating including encapsulated essential oils to extend cherry tomato shelf life
ISSN: 0023-6438
LWT - Food Science and Technology
Effects of an active cardboard box using encapsulated essential oils on the tomato shelf life
ISSN: 1935-5149
Food and Bioprocess Technology
Effects of an active cardboard box using encapsulated essential oils on the tomato shelf life
ISSN: 1935-5130
Food and Bioprocess Technology
Fresh culinary herbs decontamination with essential oil vapours applied under vacuum conditions
ISSN: 0925-5214
Postharvest Biology and Technology
Active cardboard box with a coating including essential oils entrapped within cyclodextrins and/or halloysite nanotubes. A case study for fresh tomato storage
ISSN: 0956-7135
Food Control
Fresh culinary herbs decontamination with essential oil vapours applied under vacuum conditions
ISSN: 0925-5214
Postharvest Biology and Technology
Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice
ISSN: 2405-8440
Heliyon
Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice
ISSN: 24058440
Heliyon
Nanoencapsulated clove essential oil applied in low dose decreases stress in farmed gilthead seabream (Sparus aurata L.) during slaughter by hypothermia in ice slurry
ISSN: 00448486
Aquaculture
Nanoencapsulated clove essential oil applied in low dose decreases stress in farmed gilthead seabream (Sparus aurata L.) during slaughter by hypothermia in ice slurry
ISSN: 0044-8486
Aquaculture
The use of nanoencapsulated essential oils embedded in the ice has an antimicrobial effect and extends the shelf life of refrigerated fresh sea bream with ice toping
ISBN: 9782362150357
Refrigeration Science and Technology
The treatment with vapors of essential oils in the vacuum cooling has a significant effect on surface microbial decontamination of fresh vegetables
ISBN: 9782362150357
Refrigeration Science and Technology
Crushed ice including nanoencapsulated clove essential oil improves animal welfare in farmed European sea bass during stunning and slaughtering
ISBN: 9782362150357
Refrigeration Science and Technology
New technology for enhancement of the food safety of minimally processed fruits and vegetables
ISSN: 05677572
Acta Horticulturae
New technology for enhancement the food safety of minimally processed fruits and vegetables
ISSN: 0567-7572
Acta Horticulturae
Control of native spoilage yeast on dealcoholized red wine by preservatives alone and in binary mixtures
ISSN: 1750-3841
Journal of Food Science
Control of Native Spoilage Yeast on Dealcoholized Red Wine by Preservatives Alone and in Binary Mixtures
ISSN: 17503841 00221147
Journal of Food Science
Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices
ISSN: 00236438
LWT - Food Science and Technology
Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale
ISSN: 18667929 18667910
Food Engineering Reviews
Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content
ISSN: 18667929 18667910
Food Engineering Reviews
Mitigation of biofilm formation on corrugated cardboard fresh produce packaging surfaces using a novel thiazolidinedione derivative integrated in acrylic emulsion polymers
ISSN: 1664302X
Frontiers in Microbiology
Influence of heating on stability of ¿-oryzanol in gluten-free ready meals
ISSN: 00236438
LWT - Food Science and Technology
Radio frequency identification and surface acoustic wave technologies for developing the food intelligent packaging concept
ISSN: 1866-7910
Food Engineering Reviews
Review: Processing, packaging, and storage of tomato products. Influence on the lycopene content
Food Engineering Reviews
The use of cardboard trays with smart active internal lining for enhancing the shelf life and safety of fresh tomatoes
ISBN: 9782362150128
Refrigeration Science and Technology
The use of cardboard box with smart active internal lining and wrapping with active biopolymer film for enhancing the shelf life and safety of fresh broccoli
ISBN: 9782362150128
Refrigeration Science and Technology
The use of pretreatment with essential oils vapor and active alveolus trays for improving the shelf life and safety of fresh peaches
ISBN: 9782362150128
Refrigeration Science and Technology
The use of refrigerated storage, pretreatment with vapors of essential oils, and active flow-packing, improves the shelf life and safety of fresh dill
ISBN: 9782362150128
Refrigeration Science and Technology
Radiofrequency Identification and Surface Acoustic Wave Technologies for Developing the Food Intelligent Packaging Concept
ISSN: 18667929 18667910
Food Engineering Reviews
Hydrophobic properties of cardboard coated with polylactic acid and ethylene scavengers
ISSN: 15470091
Journal of Coatings Technology Research
Optimization of preservatives for dealcoholised wine using a survival model for spoilage yeasts
ISSN: 1365-2621
International Journal of Food Science and Technology
Quick cooking rice by high hydrostatic pressure processing
ISSN: 00236438
LWT - Food Science and Technology
Optimisation of preservatives for dealcoholised red wine using a survival model for spoilage yeasts
ISSN: 09505423 13652621
International Journal of Food Science and Technology
Active Packaging of Cardboard to Extend the Shelf Life of Tomatoes
ISSN: 19355130 19355149
Food and Bioprocess Technology
Production of bioethanol by fermentation of lemon (Citrus limon L.) peel wastes pretreated with steam explosion
ISSN: 09266690
Industrial Crops and Products
Hygienic Design and Microbial Control of Refrigeration and Air Conditioning Systems for Food Processing and Packaging Plants
ISSN: 18667910 18667929
Food Engineering Reviews
Active Packaging of Cardboard to Extend the Shelf Life of Tomatoes
ISSN: 19355130 19355149
Food and Bioprocess Technology
Integration of a malt drying model in a malt plant scheduling software
ISSN: 0737-3937
Drying Technology
Aroma Recovery in Wine Dealcoholization by SCC Distillation
ISSN: 19355130 19355149
Food and Bioprocess Technology
Heat resistance of Listeria monocytogenes in semi-skim milk supplemented with vanillin
ISSN: 01681605 18793460
International Journal of Food Microbiology
Optimization of the aroma recovery in dealcoholized wines by SCC distillation
ISSN: DOI 10.1007/s11947-011-0574-y
Food and Bioprocess Technology
Mandarin peel wastes pretreatment with steam explosion for bioethanol production
ISSN: 09608524
Bioresource Technology
Orange juice Packaging and Shelf Life (In: "Food Packaging and Shelf Life")
ISBN: 9781420078442
CRC Press
Dealcoholized wines by spinning cone column distillation: Phenolic compounds and antioxidant activity measured by the 1,1-Diphenyl-2-picrylhydrazyl method
ISSN: 00218561
Journal of Agricultural and Food Chemistry
Food safety engineering: An emergent perspective
ISSN: 18667910 18667929
Food Engineering Reviews
Integration of a malt drying model in a malt plant scheduling software
ISSN: 0737-3937
Drying Technology
Quality and shelf life of orange juice aseptically packaged in PET bottles
ISSN: 0260-8774
Journal of Food Engineering,
ISSN: 09567135
Food Control
Evaluacion of a rapid DNA extraction method to detect yeast cells by PCR in orange juice
ISSN: 0956
FOOD CONTROL
Food Plant Design
ISBN: 1-57444-602-9
CRC Press
Mathematical model of heat transfer and enzyme inactivation in an integrated blancher cooler
ISSN: 0260-8774
Journal of Food Engineering
Influence of air recycling on the performance of a continuous rotary dryer for vegetable wholesale by-products
ISSN: 0260-8774
Journal of Food Engineering
Mathematical model of an integrated blancher/cooler
ISSN: 0260-8774
Journal of Food Engineering
Prediction of Bacillus subtilis spore survival after a combined non-isothermal ¿ isothermal heat tre
ISSN: ISSN00001
European Food Research and Technology
Avances en Ciencias y Técnicas del Frío - 1
ISBN: 84-9578-17-4
Universidad Politécnica de cartagena
Mathematical modelling and simulation for the drying process of vegetable wholesale by-products in a
ISSN: 0260-8774
Journal of Food Engineering
Losses by difussion of ascorbic acid during recycled water blanching of potato tissue
ISSN: ISSN: 0260-8774
Journal of Food Engineering
Influence of air recycling on the performance of a continuous rotary dryer for vegetable wholesale b
ISSN: 0260-8774
Journal of Food Engineering
Utilización eficiente del frío en la industria enológica
ISSN: ISSN00001
ACE Revista de Enología
Conservación de avellanas en envases plásticos
ISSN: ISSN00001
Alimentaria
Effect of Modified Atmosphere Storage on Hazelnut Quality.
ISSN: 0000-0001
Jornal of Food Processing and Preservation.
Effect of Different Soluble Solids in the Water on the Ascorbic Acid Losses During Water Blanching of Potato Tissue.
ISSN: 0260-8744-00
Journal of Food Engineering
MODELLING OF SORPTION ISOTHERMS OF DRIED VEGETABLE WASTES FROM WHOLESALE MARKET
Drying technology
THIN-LAYER DRYING BEHAVIOUR OF VEGETABLE WASTES FROM WHOLESALE MARKET
Drying technology
Awards
Premio nacional de investigación en acuicultura JACUMAR
Premio de Investigación de carácter nacional
Mención de excelencia al mejor trabajo presentado en las sesiones de póster en el I Symposium Nacional de Ingeniería Hortícola
Premio de Investigación de carácter nacional