Publicacións en colaboración con investigadores/as de Universitat de València (22)

2024

  1. The Role of Sex and Coping Styles on the Relationship Between Depression and Cannabis Use

    International Journal of Mental Health and Addiction

2023

  1. Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374

2022

  1. Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation

    Food Chemistry: X, Vol. 13

  2. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors

    Food Research International, Vol. 162

  3. Extraction of lipids from microalgae using classical and innovative approaches

    Food Chemistry, Vol. 384

  4. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

  5. Personalized nutrition, microbiota, and metabolism: A triad for eudaimonia

    Frontiers in Molecular Biosciences, Vol. 9

  6. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

    Food Chemistry, Vol. 370

2021

  1. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

    eFood, Vol. 2, Núm. 5, pp. 209-233

  2. Changes in alcohol consumption pattern based on gender during covid-19 confinement in spain

    International Journal of Environmental Research and Public Health, Vol. 18, Núm. 15

  3. Experiences of female breast cancer survivors concerning their return to work in spain

    Behavioral Sciences, Vol. 11, Núm. 10

  4. Impacto de las medidas de confinamiento durante la pandemia de Covid-19 en el consumo de riesgo de alcohol

    Revista espanola de salud publica, Vol. 95

  5. Prácticas externas virtuales versus presenciales: transformando los retos en oportunidades para la innovación

    XVI Symposium Internacional sobre el Practicum y las prácticas externas. Prácticas externas virtuales versus presenciales: transformando los retos en oportunidades para la innovación: actas. Poio (Pontevedra) 7, 8 y 9 de julio de 2021

  6. Revalorization of almond by-products for the design of novel functional foods: An updated review

    Foods, Vol. 10, Núm. 8

2020

  1. Benefits of a non-pharmacological treatment group program in coping with cancer in spanish women. A qualitative synthesis

    Saude e Sociedade, Vol. 29, Núm. 3, pp. 1-14

  2. Bioactive compounds and quality of extra virgin olive oil

    Foods, Vol. 9, Núm. 8

  3. Gender differences in motivation and barriers for the practice of physical exercise in adolescence

    International Journal of Environmental Research and Public Health, Vol. 17, Núm. 1

  4. Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review

    Antioxidants, Vol. 9, Núm. 9, pp. 1-30

2018

  1. Cost-effectiveness and cost-utility analysis of the treatment of emotional disorders in primary care: PsicAP clinical trial. Description of the sub-study design

    Frontiers in Psychology, Vol. 9, Núm. MAR

  2. La intervención con adolescentes en conflicto con la ley en los centros de internamiento de medidas judiciales

    Prisma Social: revista de investigación social, Núm. 23, pp. 123-141