Facultade de Ciencias

2020

1. Actividad física como componente esencial de la Dieta Atlántica

   Bases científicas de la Dieta Atlántica (Servicio de Publicaciones e Intercambio Científico), pp. 239-261

2. Análise de inundacións no xacemento arqueolóxico de Aquis Querquennis

   Proxectos INOU 2019: Investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 37-54

3. 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

4. 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

5. Conventional purification and isolation

   Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications (Elsevier), pp. 129-153

6. 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

7. Effect of Chemical Composition on the Thermal Profiles of Afuega’l Pitu Cheese (PDO)

   Springer Proceedings in Materials (Springer Nature), pp. 49-53

8. Effect of Chitosan Concentration on the Rheological Properties of Acetic and Lactic Acid Solutions

   Springer Proceedings in Materials (Springer Nature), pp. 20-24

9. 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

10. Extraction and purification of fucoidan from marine sources

    Encyclopedia of Marine Biotechnology (wiley), pp. 1093-1125

11. 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

12. 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

13. Iber+: A new code to analyze dam-break floods

    Advances in Science, Technology and Innovation (Springer Nature), pp. 165-169

14. Identification, quantification, and method validation of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 51-83

15. Impact of Ca2+ on the Rheology of Hybrid Carrageenan from Mastocarpus stellatus and Chondrus crispus Red Seaweeds

    Springer Proceedings in Materials (Springer Nature), pp. 79-82

16. In vitro and in vivo antioxidant activity of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204

17. Innovations in analytical methods for food authenticity

    Innovative Food Analysis (Elsevier), pp. 181-248

18. Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 225-245

19. Microstructure, Rheology, and Composition of a Spanish Cheese

    Springer Proceedings in Materials (Springer Nature), pp. 54-58

20. Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction

    Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 15-38