Publicacións en colaboración con investigadores/as de Universidade de Santiago de Compostela (114)

2023

  1. Marine Macroalgae in Rabbit Nutrition: In Vitro Digestibility, Caecal Fermentability, and Microbial Inhibitory Activity of Seven Macroalgae Species from Galicia (NW Spain)

    Agriculture (Switzerland), Vol. 13, Núm. 10

  2. Potential use of Sargassum muticum as source of plant biostimulants after three different drying methods

    Journal of Applied Phycology, Vol. 35, Núm. 2, pp. 921-933

  3. State-of-the-Art Technologies for Production of Biochemicals from Lignocellulosic Biomass

    Biorefinery: A Sustainable Approach for the Production of Biomaterials, Biochemicals and Biofuels (Springer Nature), pp. 111-150

2022

  1. Sargassum species: Its use in food and health implications

    Sustainable Global Resources of Seaweeds Volume 2: Food, Pharmaceutical and Health Applications (Springer International Publishing), pp. 109-133

2021

  1. Antiviral activity of carrageenans and processing implications

    Marine Drugs, Vol. 19, Núm. 8

  2. Integrated valorization of Sargassum muticum in biorefineries

    Chemical Engineering Journal, Vol. 404

2020

  1. In vitro and in vivo antioxidant activity of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204

2019

  1. Green technologies for food processing: Principal considerations

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103

  2. Potential impact on the recruitment of chemical engineering graduates due to the industrial internship

    Education for Chemical Engineers, Vol. 26, pp. 107-113

  3. Production of hydrogels with different mechanical properties by starch roasting: A valorization of industrial chestnut by-products

    Industrial Crops and Products, Vol. 128, pp. 377-384

  4. Sargassum muticum hydrothermal extract: Effects on serum parameters and antioxidant activity in rats

    Applied Sciences (Switzerland), Vol. 9, Núm. 12

  5. Starch hydrogels from discarded chestnuts produced under different temperature-time gelatinisation conditions

    International Journal of Food Science and Technology, Vol. 54, Núm. 4, pp. 1179-1186

  6. Thermo-Rheology of a Proline-Based Surface-Active Ionic Liquid: Mixtures with Water and n-Octane

    Chemical Engineering and Technology, Vol. 42, Núm. 9, pp. 1952-1959

  7. Vine shoots as new source for the manufacture of prebiotic oligosaccharides

    Carbohydrate Polymers, Vol. 207, pp. 34-43

2018

  1. Air drying modelling of Mastocarpus stellatus seaweed a source of hybrid carrageenan

    Heat and Mass Transfer/Waerme- und Stoffuebertragung, Vol. 54, Núm. 1, pp. 177-184

  2. Air-drying and rehydration characteristics of the brown seaweeds, Ascophylum nodosum and Undaria pinnatifida

    Journal of Applied Phycology, Vol. 30, Núm. 2, pp. 1259-1270

  3. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

    Food Research International, Vol. 112, pp. 263-273

  4. Microwave hydrodiffusion and gravity (MHG) processing of Laminaria ochroleuca brown seaweed

    Journal of Cleaner Production, Vol. 197, pp. 1108-1116

  5. Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels

    Food and Bioprocess Technology, Vol. 11, Núm. 1, pp. 132-140

  6. Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans

    Carbohydrate Polymers, Vol. 180, pp. 72-80