Publicacións en colaboración con investigadores/as de Universidade de São Paulo (136)

2024

  1. Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market

    New biotechnology, Vol. 79, pp. 111-119

  2. Changes in moisture sources contributed to the onset and development of the 2017-2019 southeast Australian drought

    Weather and Climate Extremes, Vol. 44

  3. Moisture Transport during Anomalous Climate Events in the La Plata Basin

    Atmosphere, Vol. 15, Núm. 8

  4. Quantifying the related precipitation and moisture sources in the lifecycle of subtropical cyclones in the South Atlantic basin

    Quarterly Journal of the Royal Meteorological Society, Vol. 150, Núm. 762, pp. 2765-2782

2023

  1. Enhancing the biorefinery of chestnut burrs. Part I. Study of the pretreatment with choline chloride urea diluted deep eutectic solvent

    Biomass and Bioenergy, Vol. 173

  2. High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

    Meat Science, Vol. 195

  3. Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage

    International Journal of Food Microbiology, Vol. 405

  4. palaeoverse: A community-driven R package to support palaeobiological analysis

    Methods in Ecology and Evolution, Vol. 14, Núm. 9, pp. 2205-2215

2022

  1. A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control

    Journal of Food Composition and Analysis, Vol. 106

  2. Biorefinery of Brewery Spent Grain by Solid-State Fermentation and Ionic Liquids

    Foods, Vol. 11, Núm. 22

  3. Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): A comprehensive review

    Journal of Food Composition and Analysis, Vol. 109

  4. Deconstructing sugarcane bagasse lignocellulose by acid-based deep eutectic solvents to enhance enzymatic digestibility

    Carbohydrate Polymers, Vol. 298

  5. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

    LWT, Vol. 154

2021

  1. A non-synonymous single nucleotide polymorphism in fasn gene alters fasn enzyme activity in subcutaneous and intramuscular adipose tissue in holstein friesian steers

    Annals of Animal Science, Vol. 21, Núm. 1, pp. 109-124

  2. Assessing the Moisture Transports Associated With Nocturnal Low-Level Jets in Continental South America

    Frontiers in Environmental Science, Vol. 9

  3. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139

  4. Biodiesel Production From Lignocellulosic Biomass Using Oleaginous Microbes: Prospects for Integrated Biofuel Production

    Frontiers in Microbiology, Vol. 12

  5. Dry and wet climate periods over eastern south america: Identification and characterization through the spei index

    Atmosphere, Vol. 12, Núm. 2, pp. 1-15

  6. Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: A brief review

    Foods, Vol. 10, Núm. 7

  7. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions

    Meat Science, Vol. 173