Publications en collaboration avec des chercheurs de Consejo Nacional de Investigaciones Científicas y Técnicas (10)

2023

  1. Application of fermentation for the valorization of residues from Cactaceae family

    Food Chemistry, Vol. 410

  2. Challenges in the Application of Circular Economy Models to Agricultural By-Products: Pesticides in Spain as a Case Study

    Foods, Vol. 12, Núm. 16

  3. Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract

    Current Opinion in Food Science, Vol. 51

  4. Insight into Steam Explosion Pretreatment of Sugarcane Bagasse for Bioethanol Production †

    Engineering Proceedings, Vol. 37, Núm. 1

  5. Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure–Activity Relationship of Fucoxanthin

    Foods, Vol. 12, Núm. 17

2022

  1. Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation

    Food Chemistry: X, Vol. 13

  2. Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture

    Foods, Vol. 11, Núm. 18

  3. Thermochemical Characterization of Eight Seaweed Species and Evaluation of Their Potential Use as an Alternative for Biofuel Production and Source of Bioactive Compounds

    International Journal of Molecular Sciences, Vol. 23, Núm. 4

2020

  1. Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods

    Food Research International, Vol. 137

2019

  1. The potential of seaweeds as a source of functional ingredients of prebiotic and antioxidant value

    Antioxidants, Vol. 8, Núm. 9