Publicacións nas que colabora con Patricia Gullón Estévez (8)

2021

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

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

  2. Synthesis of advanced biobased green materials from renewable biopolymers

    Current Opinion in Green and Sustainable Chemistry, Vol. 29

2020

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

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

  2. 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

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

    Molecules, Vol. 25, Núm. 12

  4. Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

    Food Research International, Vol. 137

  5. Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study

    Molecules, Vol. 25, Núm. 18

2016

  1. Comparison between developed models using response surface methodology (RSM) and artificial neural networks (ANNs) with the purpose to optimize oligosaccharide mixtures production from sugar beet pulp

    Industrial Crops and Products, Vol. 92, pp. 290-299