Enxeñaría química

2021

1. Aproveitamento e valorización de restos das podas de vide para obter «compostos de base» útiles para a síntese de produtos químicos de interese industrial e biocombustibles

   Proxectos INOU 2020: Investigación aplicada na provincia de Ourense (Vicerreitoría do Campus de Ourense), pp. 105-124

2. Aps para formación de colectivos en riesgo de exclusión social

   Innovación docente e investigación en ciencias, ingeniería y arquitectura: nuevos enfoques en la metodología docente (Dykinson), pp. 23-31

3. Biotechnological Advancements, Innovations and Challenges for Sustainable Xylitol Production by Yeast

   Encyclopedia of Mycology: Volume 1,2 (Elsevier), pp. V2-420-V2-427

4. Biotechnological advancements, innovations and challenges for sustainable xylitol production by yeast

   Encyclopedia of Mycology (Elsevier), pp. 420-427

5. Bologna Sausages: Manufacturing Process, Physico-chemical Composition, and Shelf Life

   Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 391-408

6. Consumer and Market Demand for Sustainable Food Products

   Sustainable Production Technology in Food (Elsevier), pp. 23-35

7. Dry-Cured Ham

   Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 33-75

8. Dry-Cured Shoulder Lacón Manufacturing Process, Chemical Composition and Shelf Life

   Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 77-96

9. Electrokinetic Soil Flushing

   Environmental Pollution, pp. 111-132

10. Emerging Technologies and Their Mechanism of Action on Fermentation

    Fermentation Processes: Emerging and Conventional Technologies (wiley), pp. 117-144

11. Equipment and recent advances in microwave processing

    Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects (Elsevier), pp. 333-360

12. Extremozymes in food production and processing

    Value-Addition in Food Products and Processing Through Enzyme Technology (Elsevier), pp. 25-43

13. Food Legislation: Particularities in Spain for Typical Products of the Mediterranean Diet

    Sustainable Production Technology in Food (Elsevier), pp. 203-215

14. High-pressure processing for food preservation

    Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects (Elsevier), pp. 495-518

15. How chemistry talks with electricity: from proof-of-concept to portable devices fabrication for environmental pandemic problem solving

    Biosensors for Pandemics: Feb. 02-03,2021 : Conference Online : abstracts book (Institut Catala de Nanociencia I Nanotecnologia), pp. 43

16. Hybrid systems to improve photo-based processes and their importance in the dye degradation

    Photocatalytic Degradation of Dyes: Current Trends and Future Perspectives (Elsevier), pp. 207-250

17. Integrated technologies for extractives recovery, fractionation, and bioethanol production from lignocellulose

    Biomass, Biofuels, Biochemicals: Circular Bioeconomy: Technologies for Biofuels and Biochemicals (Elsevier), pp. 107-139

18. Metodologías basadas en técnicas electroquímicas para la descontaminación de suelos

    Aplicaciones medioambientales y energéticas de la tecnología electroquímica (Reverté), pp. 241-260

19. Modern Food Production: Fundaments, Sustainability, and the Role of Technological Advances

    Sustainable Production Technology in Food (Elsevier), pp. 1-22

20. Nanomaterials synthesized by biosurfactants

    Comprehensive Analytical Chemistry (Elsevier B.V.), pp. 267-301