2023

1. Azo dyes in the food industry: Features, classification, toxicity, alternatives, and regulation

   Food and Chemical Toxicology, Vol. 178

2. Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications

   Biomolecules, Vol. 13, Núm. 3

3. Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality

   Foods, Vol. 12, Núm. 19

4. Edible fruits and berries as a source of functional polyphenols: current scene and future perspectives

   Phytochemistry Reviews

5. Inclusion of Natural Anthocyanins as Food Spoilage Sensors †

   Engineering Proceedings, Vol. 48, Núm. 1

6. Insight into Steam Explosion Pretreatment of Sugarcane Bagasse for Bioethanol Production †

   Engineering Proceedings, Vol. 37, Núm. 1

7. Optimizing the Thermal Processing of Honey by Studying the Physicochemical Properties and Its Hydroxymethylfurfural Content †

   Engineering Proceedings, Vol. 37, Núm. 1

8. Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review

   Antioxidants, Vol. 12, Núm. 3

9. Utility Aspects of Sugarcane Bagasse as a Feedstock for Bioethanol Production: Leading Role of Steam Explosion as a Pretreatment Technique

   Processes, Vol. 11, Núm. 11