Enxeñaría química

2022

1. Animal source: Meat, subcutaneous fat, milk, and dairy products

   Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 19-50

2. Application of emerging technologies to obtain valuable lipids from food byproducts

   Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 383-411

3. Authenticity and chemometrics of legumes

   Chemometrics and Authenticity of Foods of Plant Origin (CRC Press), pp. 224-241

4. Authenticity and chemometrics of olives

   Chemometrics and Authenticity of Foods of Plant Origin (CRC Press), pp. 56-72

5. Challenges in the extraction of antiinflammatory and antioxidant compounds from new plant sources

   Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress (Elsevier), pp. 427-446

6. Check-all-that-apply method to develop low-sodium sausages: A case study

   Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 121-135

7. Current trends in proteomic development towards milk and dairy products

   Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 201-222

8. Cálculo del rendimiento estacional de bombas de calor líquido-agua de acuerdo a los estándares de ecodiseño

   Libro de actas XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022: Avances en Ciencias y Técnicas del Frío - 11. Cartagena, España, 17-19 abril, 2022 (Universidad Politécnica de Cartagena), pp. 67-74

9. Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products

   Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 51-76

10. Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 107-120

11. Electro-based technologies for the extraction of phenolic compounds

    Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 169-188

12. Electrokinetic-assisted phytoremediation of heavy metal contaminated soil: Present status, challenges, and opportunities

    Phytoremediation Technology for the Removal of Heavy Metals and Other Contaminants from Soil and Water (Elsevier), pp. 537-555

13. Encapsulation techniques to increase lipid stability

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 413-459

14. Experiencias con sensores de temperatura digitales para evaluar bombas de calor

    Libro de actas XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022: Avances en Ciencias y Técnicas del Frío - 11. Cartagena, España, 17-19 abril, 2022 (Universidad Politécnica de Cartagena), pp. 75-81

15. Fat and fatty acids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 155-172

16. Fatty acids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 257-286

17. Historical perspective of sensory analysis for the development of meat products: A contemporary challenge

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 1-27

18. Industrial hemp nutraceutical processing and technology

    Industrial Hemp: Food and Nutraceutical Applications (Elsevier), pp. 191-218

19. Ingeniería online: una propuesta docente para Hidrología Forestal

    Desde la adaptación a la innovación educativa en el tiempo de pandemia (Universidad de Las Palmas de Gran Canaria), pp. 37-57

20. Introduction and classification of lipids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 1-16