Publicacións en colaboración con investigadores/as de Catholic University of the Sacred Heart (4)

2023

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

    Food Chemistry, Vol. 410

  2. Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability

    Food Frontiers, Vol. 4, Núm. 1, pp. 9-20

  3. Sulfur-containing compounds from plants

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402

2022

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

    Food Chemistry: X, Vol. 13