Ourense
Campus
Patricia
Gullón Estévez
Publicacions en què col·labora amb Patricia Gullón Estévez (40)
2021
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Alternative lime pretreatment of corn stover for second-generation bioethanol production
Agronomy, Vol. 11, Núm. 1
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Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Current Opinion in Food Science, Vol. 40, pp. 20-25
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Manufacture and Prebiotic Potential of Xylooligosaccharides Derived From Eucalyptus nitens Wood
Frontiers in Chemical Engineering, Vol. 3
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Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities
Sustainable Production Technology in Food (Elsevier), pp. 71-92
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Synthesis of advanced biobased green materials from renewable biopolymers
Current Opinion in Green and Sustainable Chemistry, Vol. 29
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Traditional plants from Asteraceae family as potential candidates for functional food industry
Food and Function, Vol. 12, Núm. 7, pp. 2850-2873
2020
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A whole-slurry fermentation approach to high-solid loading for bioethanol production from corn stover
Agronomy, Vol. 10, Núm. 11
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Antibacterial use of macroalgae compounds against foodborne pathogens
Antibiotics, Vol. 9, Núm. 10, pp. 1-41
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Comparative study of biorefinery processes for the valorization of fast-growing Paulownia wood
Bioresource Technology, Vol. 314
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Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits
Food and Function, Vol. 11, Núm. 10, pp. 8493-8515
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Formosolv pretreatment to fractionate paulownia wood following a biorefinery approach: Isolation and characterization of the lignin fraction
Agronomy, Vol. 10, Núm. 8
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Humulus lupulus L. as a natural source of functional biomolecules
Applied Sciences (Switzerland), Vol. 10, Núm. 15
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Macroalgae as a source of valuable antimicrobial compounds: Extraction and applications
Antibiotics, Vol. 9, Núm. 10, pp. 1-41
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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
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Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
Molecules, Vol. 25, Núm. 12
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Valorization of by-products from olive oil industry and added-value applications for innovative functional foods
Food Research International, Vol. 137
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Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study
Molecules, Vol. 25, Núm. 18
2019
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Vine shoots as new source for the manufacture of prebiotic oligosaccharides
Carbohydrate Polymers, Vol. 207, pp. 34-43
2017
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Valorization of Vine Shoots Based on the Autohydrolysis Fractionation Optimized by a Kinetic Approach
Industrial and Engineering Chemistry Research, Vol. 56, Núm. 48, pp. 14164-14171
2016
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Comparison between developed models using response surface methodology (RSM) and artificial neural networks (ANNs) with the purpose to optimize oligosaccharide mixtures production from sugar beet pulp
Industrial Crops and Products, Vol. 92, pp. 290-299