Publicacions en col·laboració amb investigadors/es de Universidade de São Paulo (4)

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