Agroecolox

2017

1. Augas termais como fonte potencial de biomoléculas de interese industrial

   Proxectos INOU 2016: investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 65-89

2. Biogenic amines in fermented meat products

   Fermented Meat Products: Health Aspects (CRC Press), pp. 450-473

3. Contaminación de suelos por actividades de tiro

   Introducción a la contaminación de suelos (Mundi Prensa Libros), pp. 143-164

4. Contaminación de suelos urbanos por elementos potencialmente tóxicos

   Introducción a la contaminación de suelos (Mundi Prensa Libros), pp. 119-140

5. Control of lipid oxidation in muscle food by active packaging technology

   Natural Antioxidants: Applications in Foods of Animal Origin (Apple Academic Press), pp. 343-382

6. Diversidad edáfica en diferentes hábitats turbosos de la serra do Xistral

   Conservación e xestión de humidais en Galicia (Horreum), pp. 31-48

7. Effect of Hydrothermal Pretreatment on Lignin and Antioxidant Activity

   Hydrothermal Processing in Biorefineries Production of Bioethanol and High Added-Value Compounds of Second and Third Generation Biomass (Springer-Verlag usa), pp. 5-43

8. Enchytraeidae

   ENCYCLOPEDIA OF SOIL SCIENCE, VOLS I-III, 3RD EDITION (CRC PRESS-TAYLOR & FRANCIS GROUP), pp. 723-727

9. Functional Foods

   Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200

10. Importance and methods for the valorization of red raspberry, arbutus berry, black mulberry, blueberry and black currant

    Agricultural Research Updates (Nova Science Publishers, Inc.), pp. 141-189

11. Microbial ecology of pork meat and pork products

    QUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY (JOHN WILEY & SONS LTD), pp. 463-482

12. Multianalytical approach for the assessment of toxic element distribution in soils from mine and quarry areas

    Assessment, Restoration and Reclamation of Mining Influenced Soils (Elsevier Inc.), pp. 33-62

13. Natural substances as substitutes for chemical additives

    Strategies for Obtaining Healthier Foods (Nova Science Publishers, Inc.), pp. 229-265

14. Production and emerging applications of bioactive oligosaccharides from biomass hemicelluloses by hydrothermal processing

    Hydrothermal Processing in Biorefineries: Production of Bioethanol and High Added-Value Compounds of Second and Third Generation Biomass (Springer International Publishing), pp. 253-283

15. Production of hemicellulases, xylitol, and furan from hemicellulosic hydrolysates using hydrothermal pretreatment

    Hydrothermal Processing in Biorefineries: Production of Bioethanol and High Added-Value Compounds of Second and Third Generation Biomass (Springer International Publishing), pp. 285-315

16. Rheology of honey

    Advances in Rheology Research (Nova Science Publishers, Inc.), pp. 175-191

17. Spain

    MIRES AND PEATLANDS OF EUROPE: STATUS, DISTRIBUTION AND CONSERVATION (E SCHWEIZERBART'SCHE VERLAGSBUCHHANDLUNG), pp. 639-656

18. Wine

    Fermented Foods in Health and Disease Prevention (Elsevier Inc.), pp. 593-621