Centro
Facultade de Ciencias
Capítulos de libro (48) Publicacións nas que participase algún/ha investigador/a
2020
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Actividad física como componente esencial de la Dieta Atlántica
Bases científicas de la Dieta Atlántica (Servicio de Publicaciones e Intercambio Científico), pp. 239-261
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Análise de inundacións no xacemento arqueolóxico de Aquis Querquennis
Proxectos INOU 2019: Investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 37-54
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Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 127-185
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By-Products from Forest Activities as Low-Cost Sorbents for Bioremediation of Effluents and Other Polluted Media
Combined Application of Physico-Chemical and Microbiological Processes for Industrial Effluent Treatment Plant (Springer Singapore), pp. 1-14
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Chapter 3: Controlling Biogenic Amine Formation in Food
Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 41-61
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Consecutive extratropical cyclones Daniel, Elsa and Fabien on 2019 and impacts on the hydrological cycle of Portugal
27th APDR Congress Sustainable Management of the Sea for Sustainable Regional Development, Angra do Heroísmo, Terceira, Azores, Portugal, 10-11 September 2020, proceedings (Associação Portuguesa para o Desenvolvimento Regional (APDR)), pp. 369-374
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Conventional purification and isolation
Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications (Elsevier), pp. 129-153
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Depressões extratropicais extremas e impactes na floresta portuguesa
27th APDR Congress Sustainable Management of the Sea for Sustainable Regional Development, Angra do Heroísmo, Terceira, Azores, Portugal, 10-11 September 2020, proceedings (Associação Portuguesa para o Desenvolvimento Regional (APDR)), pp. 479-487
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Development of fermented food products assisted by ultrasound
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 275-298
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Development of new food and pharmaceutical products: Nutraceuticals and food additives
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 53-96
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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
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Effect of Chemical Composition on the Thermal Profiles of Afuega’l Pitu Cheese (PDO)
Springer Proceedings in Materials (Springer Nature), pp. 49-53
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Effect of Chitosan Concentration on the Rheological Properties of Acetic and Lactic Acid Solutions
Springer Proceedings in Materials (Springer Nature), pp. 20-24
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Establecemento dos balances de materia no sector agroalimentario da provincia de Ourense a fin de optimizar os indicadores de circularidade material
Proxectos INOU 2019: Investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 213-231
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Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and cytotoxicity of the extracts obtained from aquaculture and fisheries by-products
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 97-125
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Extraction and purification of fucoidan from marine sources
Encyclopedia of Marine Biotechnology (wiley), pp. 1093-1125
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Extractions of anthocyanins: Conventional and novel technologies
Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 29-50
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First-year university students learning background: An interregional study of the importance and relevance of academic choices
EDULEARN20 Proceedings: 12th International Conference on Education and New Learning TechnologiesOnline Conference. 6-7 July, 2020. (IATED Academy), pp. 5239-5243
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Global warming and tropical cyclone activity in the North Atlantic basin
27th APDR Congress Sustainable Management of the Sea for Sustainable Regional Development, Angra do Heroísmo, Terceira, Azores, Portugal, 10-11 September 2020, proceedings (Associação Portuguesa para o Desenvolvimento Regional (APDR)), pp. 259-263
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Heterocyclic aromatic amines in cooked food: Toxicology and analysis
Food Toxicology and Forensics (Elsevier), pp. 421-460