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. Bioactive components and health promoting effect of berry by-products

   Berry Bioactive Compound By-Products (Elsevier), pp. 73-95

3. 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

4. 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

5. 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

6. Earthworms and microplastics: Transport from sewage sludge to soil, antibiotic-resistant genes, and soil remediation

   Earthworm Technology in Organic Waste Management: Recent Trends and Advances (Elsevier), pp. 207-229

7. 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

8. Externalities, economical value, safety, and zero waste processing of berries' by-products

   Berry Bioactive Compound By-Products (Elsevier), pp. 115-134

9. Extraction and production of drugs from plant

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

10. Green Extraction and Modification of Proteins From Traditional and Novel Sources

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V4-284-V4-298

11. 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

12. Green Technologies for Sustainable Food Production and Preservation: Supercritical Fluids

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V4-239-V4-253

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

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

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

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

15. Natural food toxicants and health implications

    Food Safety and Toxicology: Present and Future Perspectives (De Gruyter), pp. 283-316

16. 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

17. Non-alkaloid nitrogen-containing compounds from fungi

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

18. 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

19. 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

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

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