Publications dans lesquelles il/elle collabore avec PATRICIA GULLON ESTEVEZ (50)

2022

  1. Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review

    Food Reviews International, Vol. 38, Núm. S1, pp. 96-117

  2. Recent advances in food products fortification with anthocyanins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567

2021

  1. Alternative lime pretreatment of corn stover for second-generation bioethanol production

    Agronomy, Vol. 11, Núm. 1

  2. Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach

    Molecules, Vol. 26, Núm. 9

  3. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Current Opinion in Food Science, Vol. 40, pp. 20-25

  4. Manufacture and Prebiotic Potential of Xylooligosaccharides Derived From Eucalyptus nitens Wood

    Frontiers in Chemical Engineering, Vol. 3

  5. Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities

    Sustainable Production Technology in Food (Elsevier), pp. 71-92

  6. Synthesis of advanced biobased green materials from renewable biopolymers

    Current Opinion in Green and Sustainable Chemistry, Vol. 29

  7. The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: A review

    Processes, Vol. 9, Núm. 2, pp. 1-23

  8. Traditional plants from Asteraceae family as potential candidates for functional food industry

    Food and Function, Vol. 12, Núm. 7, pp. 2850-2873

2020

  1. A whole-slurry fermentation approach to high-solid loading for bioethanol production from corn stover

    Agronomy, Vol. 10, Núm. 11

  2. Antibacterial use of macroalgae compounds against foodborne pathogens

    Antibiotics, Vol. 9, Núm. 10, pp. 1-41

  3. Comparative study of biorefinery processes for the valorization of fast-growing Paulownia wood

    Bioresource Technology, Vol. 314

  4. 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

  5. Formosolv pretreatment to fractionate paulownia wood following a biorefinery approach: Isolation and characterization of the lignin fraction

    Agronomy, Vol. 10, Núm. 8

  6. Green sustainable process to revalorize purple corn cobs within a biorefinery frame: Co-production of bioactive extracts

    Science of the Total Environment, Vol. 709

  7. Humulus lupulus L. as a natural source of functional biomolecules

    Applied Sciences (Switzerland), Vol. 10, Núm. 15

  8. Macroalgae as a source of valuable antimicrobial compounds: Extraction and applications

    Antibiotics, Vol. 9, Núm. 10, pp. 1-41

  9. 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

  10. Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

    Molecules, Vol. 25, Núm. 12