Universidade de São Paulo-ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2022

  1. A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control

    Journal of Food Composition and Analysis, Vol. 106

  2. Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): A comprehensive review

    Journal of Food Composition and Analysis, Vol. 109

2021

  1. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139

  2. Biodiesel Production From Lignocellulosic Biomass Using Oleaginous Microbes: Prospects for Integrated Biofuel Production

    Frontiers in Microbiology, Vol. 12

2016

  1. Ferulic acid transformation into the main vanilla aroma compounds by Amycolatopsis sp. ATCC 39116

    Applied Microbiology and Biotechnology, Vol. 100, Núm. 4, pp. 1677-1689

2015

  1. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview

    Waste Management, Vol. 40, pp. 72-81

2014

  1. Study of the potential of the air lift bioreactor for xylitol production in fed-batch cultures by Debaryomyces hansenii immobilized in alginate beads

    Applied Microbiology and Biotechnology, Vol. 98, Núm. 1, pp. 151-161