Publikationen, an denen er mitarbeitet PAZ OTERO FUERTES (12)

2024

  1. Bioactivity and Biofunctionality Characterization of Algal Biomass

    Environmental Science and Engineering (Springer Science and Business Media Deutschland GmbH), pp. 651-685

  2. Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study

    Frontiers in Nutrition, Vol. 11

2023

  1. Benefits and Drawbacks of Incorporating Grape Seeds into Bakery Products: Is It Worth It? †

    Engineering Proceedings, Vol. 37, Núm. 1

  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. Comparative Study of Microwave-Assisted Extraction and Ultrasound-Assisted Extraction Techniques (MAE vs. UAE) for the Optimized Production of Enriched Extracts in Phenolic Compounds of Camellia japonica var Eugenia de Montijo †

    Engineering Proceedings, Vol. 37, Núm. 1

  4. Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)

    Nutrients, Vol. 15, Núm. 23

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

    Engineering Proceedings, Vol. 37, Núm. 1

  6. Pectin Recovery Based on the Exploitation of Kiwi By-Products and the Application of Green Extraction Techniques †

    Engineering Proceedings, Vol. 48, Núm. 1

  7. Plant alkaloids: Production, extraction, and potential therapeutic properties

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200

  8. Supercritical Fluid Extraction as a Potential Extraction Technique for the Food Industry †

    Engineering Proceedings, Vol. 37, Núm. 1

2022

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

    Foods, Vol. 11, Núm. 18

2021

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

    Foods, Vol. 10, Núm. 2