Publicacións en colaboración con investigadores/as de Universidade do Minho (48)

2023

  1. Bioprocessing of oilseed cakes by fungi consortia: Impact of enzymes produced on antioxidants release

    Journal of Biotechnology, Vol. 364, pp. 5-12

  2. Biotechnological valorization of oilseed cakes: Substrate optimization by simplex centroid mixture design and scale-up to tray bioreactor

    Biofuels, Bioproducts and Biorefining, Vol. 17, Núm. 1, pp. 121-134

  3. Enrichment of a Plant Feedstuff Mixture’s Nutritional Value through Solid-State Fermentation

    Animals, Vol. 13, Núm. 18

  4. Evaluation of biotechnological processing through solid-state fermentation of oilseed cakes on extracts bioactive potential

    Biotechnology Letters, Vol. 45, Núm. 10, pp. 1293-1307

  5. Olive and sunflower cakes as suitable substrates for lipase production by Yarrowia spp.: From flasks to bioreactor

    Biocatalysis and Agricultural Biotechnology, Vol. 51

  6. Shelf-Life Performance of Fish Feed Supplemented with Bioactive Extracts from Fermented Olive Mill and Winery By-Products

    Foods, Vol. 12, Núm. 2

  7. Solid State and Semi-Solid Fermentations of Olive and Sunflower Cakes with Yarrowia lipolytica: Impact of Biological and Physical Pretreatments

    Fermentation, Vol. 9, Núm. 8

  8. Solid-State Fermentation as Green Technology to Improve the Use of Plant Feedstuffs as Ingredients in Diets for European Sea Bass (Dicentrarchus labrax) Juveniles

    Animals, Vol. 13, Núm. 17

  9. Solid-State Fermentation of Distiller’s Dried Grains with Solubles Improves Digestibility for European Seabass (Dicentrarchus labrax) Juveniles

    Fishes, Vol. 8, Núm. 2

2022

  1. Application of Fermented Brewer's Spent Grain Extract in Plant-Based Diets Improves Pre-and Post-mortem Oxidative Status of European Seabass (Dicentrarchus labrax)

    Aquaculture Nutrition, Vol. 2022

  2. Application of fermented brewer's spent grain extract in plant-based diets for European seabass juveniles

    Aquaculture, Vol. 552

  3. Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 4, pp. 1550-1560

  4. Enhancing Antioxidants Extraction from Agro-Industrial By-Products by Enzymatic Treatment

    Foods, Vol. 11, Núm. 22

  5. Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes

    Foods, Vol. 11, Núm. 23

  6. Pre-treatment of Ulva rigida improves its nutritional value for European seabass (Dicentrarchus labrax) juveniles

    Algal Research, Vol. 66

  7. Valorization of Brewer’s Spent Grain Using Biological Treatments and its Application in Feeds for European Seabass (Dicentrarchus labrax)

    Frontiers in Bioengineering and Biotechnology, Vol. 10

  8. Valorization of by-products from vegetable oil industries: Enzymes production by Yarrowia lipolytica through solid state fermentation

    Frontiers in Sustainable Food Systems, Vol. 6

2021

  1. Co-management of agro-industrial wastes by solid-state fermentation for the production of bioactive compounds

    Industrial Crops and Products, Vol. 172

  2. Polyunsaturated fatty acids production by solid-state fermentation on polyurethane foam by Mortierella alpina

    Biotechnology Progress, Vol. 37, Núm. 3

  3. Recent advances in production of lignocellulolytic enzymes by solid-state fermentation of agro-industrial wastes

    Current Opinion in Green and Sustainable Chemistry, Vol. 27