Publications in collaboration with researchers from Universidade de Santiago de Compostela (5)

2022

  1. Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-products

    Trends in Food Science and Technology, Vol. 119, pp. 23-35

2021

  1. By-products of agri-food industry as tannin-rich sources: A review of tannins’ biological activities and their potential for valorization

    Foods, Vol. 10, Núm. 1

  2. Secondary aroma: Influence of wine microorganisms in their aroma profile

    Foods, Vol. 10, Núm. 1

  3. Traditional applications of tannin rich extracts supported by scientific data: Chemical composition, bioavailability and bioaccessibility

    Foods, Vol. 10, Núm. 2

2020

  1. Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits

    Food and Function, Vol. 11, Núm. 10, pp. 8493-8515