Centro
Facultade de Ciencias
Capítulos de libro (8) Publicacións nas que participase algún/ha investigador/a
2013
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Adaptación de la asignatura de Oceanografía Física a Bolonia
Retos y perspectivas en la enseñanza de las ciencias (Educación Editora), pp. 91-95
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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
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Algal proteins, peptides and amino acids
Functional Ingredients from Algae for Foods and Nutraceuticals (Elsevier Ltd.), pp. 135-180
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Analysis of Natural Toxins
Liquid Chromatography: Applications (Elsevier Inc.), pp. 411-430
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Future Climate Projections
Advances in Global Change Research (Springer International Publishing), pp. 53-118
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Past and Current Climate Changes in the Mediterranean Region
Advances in Global Change Research (Springer International Publishing), pp. 9-51
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Recovery and biotechnological production of high- value-added products from fruit and vegetable residues
Engineering Aspects of Food Biotechnology (CRC Press), pp. 328-356
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The Spanish traditional cheeses: Characteristics and scientific knowledge
Handbook on Cheese: Production, Chemistry and Sensory Properties (Nova Science Publishers, Inc.), pp. 123-168