Publicacions en col·laboració amb investigadors/es de Consejo Nacional de Investigaciones Científicas y Técnicas (28)

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

  6. Seaweed bioactive compounds: Promising and safe inputs for the green synthesis of metal nanoparticles in the food industry

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 11, pp. 1527-1550

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

    Engineering Proceedings, Vol. 37, Núm. 1

2022

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

    Food Chemistry: X, Vol. 13

  2. Green synthesis, characterization and applications of iron and zinc nanoparticles by probiotics

    Food Research International, Vol. 155

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

    Foods, Vol. 11, Núm. 18

  4. Sustainable Food Systems in Fruits and Vegetables Food Supply Chains

    Frontiers in Nutrition, Vol. 9

  5. Technology aspects of probiotic production and live biotherapeutics

    Probiotics for Human Nutrition in Health and Disease (Elsevier), pp. 143-170

  6. 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

  7. Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability

    Food Research International, Vol. 152

2020

  1. Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies

    Food Quality and Preference, Vol. 84

  2. 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

2018

  1. A Combined Approach of Infrared Spectroscopy and Multivariate Analysis for the Simultaneous Determination of Sugars and Fructans in Strawberry Juices During Storage

    Journal of Food Science, Vol. 83, Núm. 3, pp. 631-638

  2. Improving Quality Parameters of Functional Strawberry Juices: Optimization of Prebiotic Fiber Enrichment and Geraniol Treatment

    Food and Bioprocess Technology, Vol. 11, Núm. 11, pp. 2110-2124

  3. Influence of non-thermal processing and storage conditions on the release of health-related compounds after in vitro gastrointestinal digestion of fiber-enriched strawberry juices

    Journal of Functional Foods, Vol. 40, pp. 128-136

  4. Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 9, pp. 3271-3279