Publicacións en colaboración con investigadores/as de Universidade de Santiago de Compostela (62)

2023

  1. Marine Macroalgae in Rabbit Nutrition: In Vitro Digestibility, Caecal Fermentability, and Microbial Inhibitory Activity of Seven Macroalgae Species from Galicia (NW Spain)

    Agriculture (Switzerland), Vol. 13, Núm. 10

  2. Potential use of Sargassum muticum as source of plant biostimulants after three different drying methods

    Journal of Applied Phycology, Vol. 35, Núm. 2, pp. 921-933

2021

  1. Antiviral activity of carrageenans and processing implications

    Marine Drugs, Vol. 19, Núm. 8

  2. Integrated valorization of Sargassum muticum in biorefineries

    Chemical Engineering Journal, Vol. 404

2019

  1. Potential impact on the recruitment of chemical engineering graduates due to the industrial internship

    Education for Chemical Engineers, Vol. 26, pp. 107-113

  2. Production of hydrogels with different mechanical properties by starch roasting: A valorization of industrial chestnut by-products

    Industrial Crops and Products, Vol. 128, pp. 377-384

  3. Starch hydrogels from discarded chestnuts produced under different temperature-time gelatinisation conditions

    International Journal of Food Science and Technology, Vol. 54, Núm. 4, pp. 1179-1186

  4. Thermo-Rheology of a Proline-Based Surface-Active Ionic Liquid: Mixtures with Water and n-Octane

    Chemical Engineering and Technology, Vol. 42, Núm. 9, pp. 1952-1959

2018

  1. Air drying modelling of Mastocarpus stellatus seaweed a source of hybrid carrageenan

    Heat and Mass Transfer/Waerme- und Stoffuebertragung, Vol. 54, Núm. 1, pp. 177-184

  2. Air-drying and rehydration characteristics of the brown seaweeds, Ascophylum nodosum and Undaria pinnatifida

    Journal of Applied Phycology, Vol. 30, Núm. 2, pp. 1259-1270

  3. Microwave hydrodiffusion and gravity (MHG) processing of Laminaria ochroleuca brown seaweed

    Journal of Cleaner Production, Vol. 197, pp. 1108-1116

  4. Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels

    Food and Bioprocess Technology, Vol. 11, Núm. 1, pp. 132-140

  5. Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans

    Carbohydrate Polymers, Vol. 180, pp. 72-80

  6. Viscoelastic and textural characteristics of gels obtained from potato starch roasted under several temperature-time conditions

    International Journal of Polymer Science, Vol. 2018

2017

  1. Coeliacs cannot live by gluten-free bread alone – every once in awhile they need antioxidants

    International Journal of Food Science and Technology, Vol. 52, Núm. 1, pp. 81-90

  2. Enhancement effect on apparent viscosity of aqueous tragacanth gum dispersions promoted by sugars

    International Journal of Food Science and Technology, Vol. 52, Núm. 12, pp. 2677-2683

  3. Rheological behaviour of aqueous methylcellulose systems: Effect of concentration, temperature and presence of tragacanth

    LWT - Food Science and Technology, Vol. 84, pp. 764-770

  4. Rheology of aqueous mixtures of tragacanth and guar gums: Effects of temperature and polymer ratio

    Food Hydrocolloids, Vol. 69, pp. 293-300

  5. The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol

    Food and Bioprocess Technology, Vol. 10, Núm. 3, pp. 603-613

  6. Thermal reversibility of kappa/iota-hybrid carrageenan gels extracted from Mastocarpus stellatus at different ionic strengths

    Journal of the Taiwan Institute of Chemical Engineers, Vol. 71, pp. 414-420