Agroecolox
Instituto
GONZALO
ASTRAY DOPAZO
TITULAR DE UNIVERSIDADE - TEMPO COMPLETO
Publicacions en què col·labora amb GONZALO ASTRAY DOPAZO (40)
2023
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Benefits, toxicity and current market of cannabidiol in edibles
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 22, pp. 5800-5812
2022
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Application of emerging technologies to obtain valuable lipids from food byproducts
Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 383-411
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Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications
Food Chemistry, Vol. 384
2021
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Essential oils as antimicrobials in crop protection
Antibiotics, Vol. 10, Núm. 1, pp. 1-12
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Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Current Opinion in Food Science, Vol. 40, pp. 20-25
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Metal and metalloid profile as a fingerprint for traceability of wines under any Galician protected designation of origin
Journal of Food Composition and Analysis, Vol. 102
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Modelling and prediction of monthly global irradiation using different prediction models
Energies, Vol. 14, Núm. 8
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Recent advances in the extraction of polyphenols from eggplant and their application in foods
LWT, Vol. 146
2020
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Establecemento dos balances de materia no sector agroalimentario da provincia de Ourense a fin de optimizar os indicadores de circularidade material
Proxectos INOU 2019: Investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 213-231
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Humulus lupulus L. as a natural source of functional biomolecules
Applied Sciences (Switzerland), Vol. 10, Núm. 15
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Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes
Food Hydrocolloids, Vol. 106
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Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 15-38
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Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
Molecules, Vol. 25, Núm. 12
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Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies
Food Chemistry, Vol. 333
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Valorization of by-products from olive oil industry and added-value applications for innovative functional foods
Food Research International, Vol. 137
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Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study
Molecules, Vol. 25, Núm. 18
2019
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Assessment of neural networks and time series analysis to forecast airborne Parietaria pollen presence in the Atlantic coastal regions
International Journal of Biometeorology, Vol. 63, Núm. 6, pp. 735-745
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Geochemical signatures of the groundwaters from Ourense thermal springs, Galicia, Spain
Sustainable Water Resources Management, Vol. 5, Núm. 1, pp. 103-116
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Prediction models to control aging time in red wine
Molecules, Vol. 24, Núm. 5
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Random Forest, Artificial Neural Network, and Support Vector Machine Models for Honey Classification
eFood, Vol. 1, Núm. 1, pp. 69-76