Meet Nikos Katsinas researching at HPP Group and IOBA

“Evaluation of the topic use of natural compounds for the treatment of ocular surface inflammatory diseases”   BIOGRAPHY Nikos Katsinas obtained his degree in Pharmacy (MPharm) in 2015 and his MScin Natural Product Chemistry (MSc Title: Isolation, Development, Production & Control of Bioactive Natural Products) in 2017 both by the Faculty of Pharmacy of the […]

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Job Offer – Predoctoral Contract – Optimization of nanoemulsions of insecticides of botanical origin

The Institute of Research and Development in Agriculture and Food of Murcia, Spain (IMIDA) in close collaboration with the research group of High Pressure Processes from the Bioeconomy Institute of the University of Valladolid in Spain (BioEcoUVa), offer a PhD contract under the call of the Ministry of Science, Innovation and University of the Spanish […]

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NEW RESEARCH ARTICLE: Phenolic characterization of aging wine lees: correlation with antioxidant activities

Aging wine lees are water-wastes produced during the wine aging inside wood barrels that can be considered as alternative sources of bioactive compounds. Phenolic characterization and antioxidant activity (AA) measurements of wines lees solid-liquid extracts have been undertaken on a dry extract (DE) basis. Solvents with different polarities (water, methanol, ethanol, two hydroalcoholic mixtures and […]

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[Thesis]: Innovative product development from the valorization of Clinacanthus Nutans Lindau medicinal plant

Dr. Ana Najwa Mustapa defended her thesis on 2nd December 2016 at the University of Valladolid. The thesis projects was supervised by Dr Maria Jose Cocero and Dr Angel Martin while the International supervisor was Prof Irina Smirnova from University Hamburg of Technology (TUHH). The increased public awareness to have safer and healthier therapies has […]

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Meet Seyed Mohammad Ahsaei – Visiting researcher from University of Tehran

Seyed Mohammad Ahsaei has joined to the High Pressure Processes Group (HPPG) at the University of Valladolid as a visiting researcher. He comes from Tehran University as a PhD student in Plant Protection Department. During the next months he will work in the project “Preparation of micro-nanoencapsulated essential oils from Rosmarinus officinalis and Zataria multiflora and their […]

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Wine lees valorization: antioxidant activities

Wine lees are the dregs formed during the different fermentation steps in the vinification process.  These wine less constitute a novel source rich in polyphenols and other compound of high added value. Freeze-dried aging wine lees were, for the first time, exhaustively characterized in terms of antioxidant capacity with different assays: ORAC, HORAC, HOSC and […]

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[Course] WineSense Spring School 2016

Valladolid, 18-22 April 2016 The WineSense Spring School 2016 held at the University of Valladolid was a big success!  Over 40 students and 20 speakers took part in a whole week of first-class lectures, team work, activities and networking. The WSS was organized by the High Pressure Processes Group as part of the training activities […]

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