Prof. Dr. Romeo Rojas
Universidad Autónoma de Nuevo León
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Academic Career Length
18Years (2009-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 September 2016 in Trends in Food Science & Technology
Journal Article
Cristian Torres LeónRomeo RojasJCJuan C. Contreras-Esquivel
Juan C. Contreras-Esquivel
LSLiliana Serna-Cock
Liliana Serna-Cock
RUTH BELMARES
Cristobal N. Aguilar1 September 2018 in Food Research International
Journal Article
SSS. Saucedo-Pompa
S. Saucedo-Pompa
JTJ.A. Torres-Castillo
J.A. Torres-Castillo
CCC. Castro-López
C. Castro-LópezRomeo RojasESE.J. Sánchez-Alejo
E.J. Sánchez-Alejo
Guillermo Cristian Guadalupe Martínez-Ávila +1
1 December 2017 in Food Chemistry
Journal Article
CCCecilia Castro-López
Cecilia Castro-LópezJSJaneth Margarita Ventura Sobrevilla
Janeth Margarita Ventura SobrevillaMGMaría D. González-Hernández
María D. González-HernándezRomeo RojasJAJ. A. Ascacio-Valdes
J. A. Ascacio-ValdesGuillermo Cristian Guadalupe Martínez-Ávila +1
1 November 2018 in LWT
Journal Article
Cristian Torres LeónAVAntónio Vicente
António Vicente
María L. Flores-LópezRomeo RojasLSLiliana Serna-Cock
Liliana Serna-Cock
Cristobal N. Aguilar +1
1 May 2009 in Food Research International
Journal Article
SSSaul Saucedo-Pompa
Saul Saucedo-Pompa
Romeo Rojas
Antonio Aguilera-CarboASAide Saenz-Galindo
Aide Saenz-Galindo
HGHeliodoro de La Garza
Heliodoro de La Garza
Cristobal N. Aguilar +1
Journal Article
AAAngélica Almanza-Oliveros
Angélica Almanza-OliverosIHIsrael Bautista Hernández
Israel Bautista HernándezCCCecilia Castro-López
Cecilia Castro-López
PEDRO AGUILAR-ZÁRATEZMZahidd Meza-Carranco
Zahidd Meza-CarrancoGuillermo Cristian Guadalupe Martínez-Ávila +2
From a circular economy perspective, the appropriate management and valorization of winery wastes and by-products are crucial for sustainable development. Nowadays, grape pomace (GP) has attracted increasing interest within the food field due to its valuable content, comprising nutritional and bioactive compounds (e.g., polyphenols, organic and fatty acids, vitamins, etc.). Particularly, GP polyphenols have been recognized as exhibiting technological and health-promoting effects in different food and biological systems. Hence, GP valorization is a step toward offering new functional foods and contributing to solving waste management problems in the wine industry. On this basis, the use of GP as a food additive/ingredient in the development of novel products with technological and functional advantages has recently been proposed. In this review, we summarize the current knowledge on the bioactivity and health-promoting effects of polyphenolic-rich extracts from GP samples. Advances in GP incorporation into food formulations (enhancement of physicochemical, sensory, and nutritional quality) and information supporting the intellectual property related to GP potential applications in the food industry are also discussed.
About Me
Full-time Professor at the School of Agronomy of the UANL since August 2014 to date. Coordinator of the Center for Research and Development in Food Industries (CIDIA) from April 18, 2016 to April 17, 2022.
He is an Engineer in Food Science and Technology (2007) from the UAAAN; Master and Doctor in Food Science and Technology (2008 - 2013) from the UAdeC; he has carried out research stays at the Universidade do Minho (2010) in Portugal and at the UNAM (2011), Querétaro, MX.
He has more than 100 national and international publications including book chapters, articles in indexed journals, etc. (h-index 22 according to Scopus and 29 according to Google Scholar). He has presented more than 80 papers at national and international conferences.
Member of the SNII from 2015, actually, level II to 2029, he has a PROMEP profile valid until 2025. He belongs to the Consolidated Academic Group #499 "Technology of Agrifood Systems". He has participated in several research projects that have generated the registration of 13 national patents, one patent and two utility models granted. He has participated in the committees of various doctoral, master's and bachelor's theses. He has been responsible for and collaborator in various research projects.
His line of research is the use of agro-industrial waste for the production of high industrial value additives from polysaccharides to bioactive compounds.