Home » ICTAN Members » Antonio Diego Molina García

Antonio Diego Molina García

Tenured Scientist

Research Groups: Biophysical Approaches to Food, Food Processing and Preservation (FoodCRYOPHYS)

Department: Characterization, Quality and Safety Department

Short Bio

Academic formation in Biochemistry and Biophysics (Faculty of Chemical Sciences, Universidad Complutense de Madrid, 1984).

Initial research stages in diverse biophysical aspects, applied to several systems of interest: End of degree work (Instituto de Química Física Rocasolano-CSIC, 1984-86) on differential scanning microcalorimetry; Doctorate (University of Nottingham, Gran Bretaña, 1986-1992) on biological particles hydrodynamics.

Postdoctoral work in complementary research areas: Faculty of Pharmacy, UCM, 1989-1993 (differential scanning calorimetry equipment design); CIT-INIA, Madrid, 1993-1997 (plant virus molecular biology); Instituto del Frío-CSIC, 1997-1999 (High Hydrostatic Pressures and low temperatures effect on food).

Incorporation as “Científico Titular del CSIC” (2001) and, from then, work in the Inst. del Frío, afterwards ICTAN-CSIC.

Wide experience in biophysical studies, especially in relation with high pressure and low temperatures, in a large number of biological and food systems.

Spain representative to the International Institute of Refrigeration (https://iifiir.org/en/iir-presentation ).

Active member of several scientific societies.

Long history of international scientific collaboration, especially with groups of Argentina and Poland.

Deladino L., Schneider-Teixeira A., Molina-García AD. 2023. High Hydrostatic Pressure Treatment of Starch. In Starch: Advances in Modifications, Technologies and Applications (pp. 225-255). Cham: Springer International Publishing.

(DOI: https://doi.org/10.1007/978-3-031-35843-2_10 )

Schneider-Teixeira A, Deladino L, Molina-Garcia AD. 2023. Physical, thermodynamic and microstructural characterization of chitosan-alginate mixed beads for cryopreservation. Cryobiology 113:104747.

(DOI: https://doi.org/10.1016/j.cryobiol.2023.104747)

Schneider-Teixeira A, Molina-García AD, Alvarez I, Staffolo MD, Deladino L. 2022. Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant. LWT 159:113237.

(DOI: https://doi.org/10.1016/j.lwt.2022.113237)

De la Peña-Armada R, Villanueva-Suárez MJ, Molina-García AD, Rupérez P, Mateos-Aparicio I. 2021. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®. LWT 146:111421.

(DOI: 10.1016/j.lwt.2021.111421).

Molina-García AD, Gomez Ordoñez E, Ruperez P. 2019. Differential scanning calorimetry as a tool to monitor polysaccharide transformations. In Proceedings of the 25th IIR International Congress of Refrigeration.

DOI: http://dx.doi.org/10.18462/iir.icr.2019.1192)

Llive L, Bruno E, Molina-García, AD, Schneider-Teixeira A, Deladino L. 2019. Biodegradation of yerba mate waste based fertilizer capsules. Effect of temperature. Journal of Polymers and the Environment 27:1302-1316.

(DOI: doi.org/10.1007/s10924-019-01433-y)

Tecnologías sostenibles avanzadas para la hidrólisis enzimática de quitina/quitosano y evaluación de las propiedades bioactivas de los quito oligosacáridos. (SUST_CHIT_BIOPR) (TED2021-129288B-C21).
IP y co-IP: Francisco José Plou Gasca.
Duración: 1/12/2023 – 30/11/2024
PN2021 -PROY I+D TED- SUBPR. ESTATAL DE GENER. DE CONOCIMIENTO- Programa Estatal para Impulsar la Investigación Científico-Técnica y su Transferencia – PEICTI 2021-2023.

915492300 ext. 436395

antoniom@ictan.csic.es

ORCID:
0000-0002-9773-2966

Researcher ID:
K-9367-2014