Home » ICTAN Members » Dr. Antonio Diego Molina García
Dr. Antonio Diego Molina García
Tenured Scientist
Research Groups: Aspectos Biofísicos de los Alimentos, sus Procesos y su Conservación (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.
- 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 27:1302-16 (doi.org/10.1007/s10924-019-01433-y)
- Schneider Teixeira A, Faltus M, Zamecnik J, Molina-Garcia AD. 2019. Glass Stability and Annealing Behaviour in Plant Vitrification Solutions No. 1 and No. 3. CryoLetters 40:272-272 (doi.org/10.1016/j.cryobiol.2012.07.027)
- Schneider Teixeira A, Deladino L, García MA, Zaritzky ME, Sanz PD, Molina-García AD. 2018. Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids. Food and Bioproducts Processing 112:119-30 (doi.org/10.1016/j.fbp.2018.09.009)
- Deladino L, Alvarez I, De Ancos B, Sánchez-Moreno C, Molina-García AD, Teixeira AS. 2017. Betalains and phenolic compounds of leaves and stems of Alternanthera brasiliana and Alternanthera tenella. Food Research International 97:240-9 (doi.org/10.1016/j.foodres.2017.04.017)
- Deladino L, Teixeira AS, Plou FJ, Navarro AS, Molina-García AD. 2017. Effect of High Hydrostatic Pressure, alkaline and combined treatments on corn starch granules metal binding: Structure, swelling behavior and thermal properties assessment. Food and Bioproducts Processing 102:241-9 (doi.org/10.1016/j.fbp.2017.01.003)
- Deladino L, Teixeira AS, Molina-García AD. Navarro AS. 2016. High‐pressure‐treated corn starch as an alternative carrier of molecules of nutritional interest for food systems. In New Polymers for Encapsulation of Nutraceutical Compounds, 35-58. (Ruiz Ruiz JC, Segura Campos MR, eds.) Wiley, Oxford (ISBN: 978-1-119-22879-0)
- Improvement of the prebiotic functionality in agrofood byproducts by simultaneous treatment with hydrolytic enzymes and high hydrostatic, APHENZ, AGL2016-77056-R IP: Dr. Pilar Rupérez Antón Co-IP: Dr. Antonio Diego Molina García. Duración: 01/01/2016-31/12/2019 (extendido a 31/12/2020). Entidad financiadora (especificar además si tiene cofinanciación FEDER): Ministerio de Economía y Competitividad (cofinanciacion FEDER)