Publicaciones en las que colabora con BEATRIZ GULLON ESTEVEZ (52)

2024

  1. Carbohydrases treatment on blueberry pomace: Influence on chemical composition and bioactive potential

    LWT, Vol. 206

  2. Exploration of Polyphenols Extracted from Cytisus Plants and Their Potential Applications: A Review

    Antioxidants, Vol. 13, Núm. 2

2023

  1. Microwave-assisted autohydrolysis of avocado seed for the recovery of antioxidant phenolics and glucose

    Bioresource Technology, Vol. 385

  2. Recent advances in biorefineries based on lignin extraction using deep eutectic solvents: A review

    Bioresource Technology, Vol. 388

2022

  1. Deep Eutectic Solvents as a Green Tool for the Extraction of Bioactive Phenolic Compounds from Avocado Peels

    Molecules, Vol. 27, Núm. 19

  2. Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review

    Food Reviews International, Vol. 38, Núm. S1, pp. 96-117

  3. Recent advances in food products fortification with anthocyanins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567

2021

  1. Alternative lime pretreatment of corn stover for second-generation bioethanol production

    Agronomy, Vol. 11, Núm. 1

  2. Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach

    Molecules, Vol. 26, Núm. 9

  3. Exploiting the potential of bioactive molecules extracted by ultrasounds from avocado peels—food and nutraceutical applications

    Antioxidants, Vol. 10, Núm. 9

  4. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Current Opinion in Food Science, Vol. 40, pp. 20-25

  5. Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities

    Sustainable Production Technology in Food (Elsevier), pp. 71-92

  6. The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: A review

    Processes, Vol. 9, Núm. 2, pp. 1-23

2020

  1. A whole-slurry fermentation approach to high-solid loading for bioethanol production from corn stover

    Agronomy, Vol. 10, Núm. 11

  2. Comparative study of biorefinery processes for the valorization of fast-growing Paulownia wood

    Bioresource Technology, Vol. 314

  3. Green sustainable process to revalorize purple corn cobs within a biorefinery frame: Co-production of bioactive extracts

    Science of the Total Environment, Vol. 709

  4. Humulus lupulus L. as a natural source of functional biomolecules

    Applied Sciences (Switzerland), Vol. 10, Núm. 15

  5. 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

  6. Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

    Molecules, Vol. 25, Núm. 12

  7. Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

    Trends in Food Science and Technology, Vol. 100, pp. 1-18