Capítulos de libro (8) Publicacións nas que participase algún/ha investigador/a

2013

  1. Adaptación de la asignatura de Oceanografía Física a Bolonia

    Retos y perspectivas en la enseñanza de las ciencias (Educación Editora), pp. 91-95

  2. Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals

    Functional Ingredients from Algae for Foods and Nutraceuticals (Elsevier Ltd.), pp. 1-19

  3. Algal proteins, peptides and amino acids

    Functional Ingredients from Algae for Foods and Nutraceuticals (Elsevier Ltd.), pp. 135-180

  4. Analysis of Natural Toxins

    Liquid Chromatography: Applications (Elsevier Inc.), pp. 411-430

  5. Future Climate Projections

    Advances in Global Change Research (Springer International Publishing), pp. 53-118

  6. Past and Current Climate Changes in the Mediterranean Region

    Advances in Global Change Research (Springer International Publishing), pp. 9-51

  7. Recovery and biotechnological production of high- value-added products from fruit and vegetable residues

    Engineering Aspects of Food Biotechnology (CRC Press), pp. 328-356

  8. The Spanish traditional cheeses: Characteristics and scientific knowledge

    Handbook on Cheese: Production, Chemistry and Sensory Properties (Nova Science Publishers, Inc.), pp. 123-168