Facultade de Ciencias

2021

1. Approaches for sustainable food production and consumption systems

   Future Foods: Global Trends, Opportunities, and Sustainability Challenges (Elsevier), pp. 23-38

2. Aproveitamento e valorización de restos das podas de vide para obter «compostos de base» útiles para a síntese de produtos químicos de interese industrial e biocombustibles

   Proxectos INOU 2020: Investigación aplicada na provincia de Ourense (Vicerreitoría do Campus de Ourense), pp. 105-124

3. Bologna Sausages: Manufacturing Process, Physico-chemical Composition, and Shelf Life

   Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 391-408

4. Conclusions

   Sorbents Materials for Controlling Environmental Pollution: Current State and Trends (Elsevier), pp. 727-734

5. Consumer and Market Demand for Sustainable Food Products

   Sustainable Production Technology in Food (Elsevier), pp. 23-35

6. Current trends and next generation of future edible oils

   Future Foods: Global Trends, Opportunities, and Sustainability Challenges (Elsevier), pp. 203-231

7. Data on the use of sorbents to control pollution in Europe, with main focus on Spain and Galicia

   Sorbents Materials for Controlling Environmental Pollution: Current State and Trends (Elsevier), pp. 15-31

8. Dietary triterpenoids

   Handbook of Dietary Phytochemicals (Springer Nature), pp. 423-475

9. Dry-Cured Ham

   Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 33-75

10. Dry-Cured Shoulder Lacón Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 77-96

11. Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products

    Value-Addition in Food Products and Processing Through Enzyme Technology (Elsevier), pp. 427-436

12. Emerging Technologies and Their Mechanism of Action on Fermentation

    Fermentation Processes: Emerging and Conventional Technologies (wiley), pp. 117-144

13. Encapsulation of essential oils

    Functionality of Cyclodextrins in Encapsulation for Food Applications (Springer International Publishing), pp. 115-135

14. Equipment and recent advances in microwave processing

    Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects (Elsevier), pp. 333-360

15. Flavonoid C-glycosides in diets

    Handbook of Dietary Phytochemicals (Springer Nature), pp. 117-153

16. Food Legislation: Particularities in Spain for Typical Products of the Mediterranean Diet

    Sustainable Production Technology in Food (Elsevier), pp. 203-215

17. High-pressure processing for food preservation

    Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects (Elsevier), pp. 495-518

18. Impact of Climate Change on Potato Early and Late Blight Occurrence in a Limia (NW Spain)

    The Potato Crop: Management, Production, and Food Security (Nova Science Publishers, Inc.), pp. 123-142

19. Introduction

    Sorbents Materials for Controlling Environmental Pollution: Current State and Trends (Elsevier), pp. 1-12

20. Introduction of phytonutrients

    Handbook of Dietary Phytochemicals (Springer Nature), pp. 1-17