Facultade de Ciencias

2023

1. Algal proteins, peptides and amino acids

   Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition (Elsevier), pp. 247-334

2. Biotic and Abiotic Contamination Due to Emerging Pollutants in Sewage Sludge and Soils: A Country-Based Perspective

   Handbook of Environmental Chemistry (Springer Science and Business Media Deutschland GmbH), pp. 1-17

3. Current Methodology for Extraction, Separation, Identification, and Quantification of Microplastics in Terrestrial Systems

   Handbook of Environmental Chemistry (Springer Science and Business Media Deutschland GmbH), pp. 267-287

4. Del aire al archivo: tres décadas de colecciónaerobiológica

   Colecciones científicas: patrimonio natural y cultural único para la investigación presente y futura: IV Simposio de la Sociedad Botánica Española (Universidad de León), pp. 34

5. El proceso didáctico desde no lector hasta lector competente por medio de un ajuste en los macronutrientes

   La innovación docente en pedagogía y su contribución social mediante la transferencia de conocimientos (Dykinson), pp. 97-118

6. Extraction and production of drugs from plant

   Phytochemicals in Medicinal Plants: Biodiversity, Bioactivity and Drug Discovery (De Gruyter), pp. 347-368

7. Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing

   Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V4-158-V4-183

8. Inhibitors of Jumonji-C domain-containing histone demethylases

   Epigenetic Cancer Therapy, Second Edition (Elsevier), pp. 407-457

9. Introduction: state of the art of fruit and vegetable waste management

   Fruit and Vegetable Waste Utilization and Sustainability (Elsevier), pp. 1-18

10. New trends from plant secondary metabolism in the pharmaceutical industry

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 779-822

11. Non-alkaloid nitrogen-containing compounds from fungi

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 627-646

12. Overview of the potential health effects and other great benefits from stinging nettle

    Migration and Social Work: Approaches, Visions and Challenges (Policy Press), pp. 89-113

13. Plan didáctico para aprender la composición de los alimentos a partir de objetos mágicos representados en la LIJ gallega

    Renovación pedagógica y formación del profesorado en competencias para una educación sostenible (Dykinson), pp. 66-86

14. Plant alkaloids: Production, extraction, and potential therapeutic properties

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200

15. State-of-the-Art Technologies for Production of Biochemicals from Lignocellulosic Biomass

    Biorefinery: A Sustainable Approach for the Production of Biomaterials, Biochemicals and Biofuels (Springer Nature), pp. 111-150

16. Sulfur-containing compounds from plants

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402

17. Unidad didáctica para aprehender la calidad sensorial de los alimentos con lecturas literarias

    Equilibrio social: perspectivas de análisis y mejora para las sociedades del siglo XXI (Dykinson), pp. 510-528

18. Valorization of Olea europaea and olive oil processing by-products/wastes

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 193-212

19. Valorization of food waste biomass and biomaterials from a circular economy approach

    Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies (Elsevier), pp. 183-226