Facultade de Ciencias
Centro
Consejo Nacional de Investigaciones Científicas y Técnicas
Buenos Aires, ArgentinaPublicacións en colaboración con investigadores/as de Consejo Nacional de Investigaciones Científicas y Técnicas (35)
2024
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Heat stress in South America over the last four decades: a bioclimatic analysis
Theoretical and Applied Climatology, Vol. 155, Núm. 2, pp. 911-928
2023
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Application of fermentation for the valorization of residues from Cactaceae family
Food Chemistry, Vol. 410
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Challenges in the Application of Circular Economy Models to Agricultural By-Products: Pesticides in Spain as a Case Study
Foods, Vol. 12, Núm. 16
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Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract
Current Opinion in Food Science, Vol. 51
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Insight into Steam Explosion Pretreatment of Sugarcane Bagasse for Bioethanol Production †
Engineering Proceedings, Vol. 37, Núm. 1
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Microfluidics potential for developing food-grade microstructures through emulsification processes and their application
Food Research International, Vol. 172
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Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure–Activity Relationship of Fucoxanthin
Foods, Vol. 12, Núm. 17
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Seaweed bioactive compounds: Promising and safe inputs for the green synthesis of metal nanoparticles in the food industry
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 11, pp. 1527-1550
2022
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Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation
Food Chemistry: X, Vol. 13
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Green synthesis, characterization and applications of iron and zinc nanoparticles by probiotics
Food Research International, Vol. 155
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Meat and meat products: animal species, products, processing, quality, and shelf life
Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions (Elsevier), pp. 45-76
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Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture
Foods, Vol. 11, Núm. 18
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Sustainable Food Systems in Fruits and Vegetables Food Supply Chains
Frontiers in Nutrition, Vol. 9
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Technology aspects of probiotic production and live biotherapeutics
Probiotics for Human Nutrition in Health and Disease (Elsevier), pp. 143-170
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The nutritional characteristics and health-oriented advances of meat and meat products
Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions (Elsevier), pp. 111-144
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Thermochemical Characterization of Eight Seaweed Species and Evaluation of Their Potential Use as an Alternative for Biofuel Production and Source of Bioactive Compounds
International Journal of Molecular Sciences, Vol. 23, Núm. 4
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Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers
Algal Research, Vol. 67
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Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability
Food Research International, Vol. 152
2020
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Advances in green processing of seed oils using ultrasound-assisted extraction: A review
Journal of Food Processing and Preservation, Vol. 44, Núm. 10
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Dynamics and innovative technologies affecting diets: Implications on global food and nutrition security
Food Security and Nutrition (Elsevier), pp. 257-276