Publicacións en colaboración con investigadores/as de Consejo Nacional de Investigaciones Científicas y Técnicas (36)

2024

  1. Heat stress in South America over the last four decades: a bioclimatic analysis

    Theoretical and Applied Climatology, Vol. 155, Núm. 2, pp. 911-928

2023

  1. Application of fermentation for the valorization of residues from Cactaceae family

    Food Chemistry, Vol. 410

  2. Challenges in the Application of Circular Economy Models to Agricultural By-Products: Pesticides in Spain as a Case Study

    Foods, Vol. 12, Núm. 16

  3. Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract

    Current Opinion in Food Science, Vol. 51

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

    Engineering Proceedings, Vol. 37, Núm. 1

  5. Microfluidics potential for developing food-grade microstructures through emulsification processes and their application

    Food Research International, Vol. 172

  6. Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure–Activity Relationship of Fucoxanthin

    Foods, Vol. 12, Núm. 17

  7. Seaweed bioactive compounds: Promising and safe inputs for the green synthesis of metal nanoparticles in the food industry

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 11, pp. 1527-1550

  8. Supercritical Fluid Extraction as a Potential Extraction Technique for the Food Industry †

    Engineering Proceedings, Vol. 37, Núm. 1

  9. The embodied typist: Bimanual actions are modulated by words' implied motility and number of evoked limbs

    PloS one, Vol. 18, Núm. 8, pp. e0289926

2022

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

    Food Chemistry: X, Vol. 13

  2. Green synthesis, characterization and applications of iron and zinc nanoparticles by probiotics

    Food Research International, Vol. 155

  3. Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture

    Foods, Vol. 11, Núm. 18

  4. Sustainable Food Systems in Fruits and Vegetables Food Supply Chains

    Frontiers in Nutrition, Vol. 9

  5. Technology aspects of probiotic production and live biotherapeutics

    Probiotics for Human Nutrition in Health and Disease (Elsevier), pp. 143-170

  6. The full power of the half-power

    Expositiones Mathematicae, Vol. 40, Núm. 4, pp. 994-1013

  7. Thermochemical Characterization of Eight Seaweed Species and Evaluation of Their Potential Use as an Alternative for Biofuel Production and Source of Bioactive Compounds

    International Journal of Molecular Sciences, Vol. 23, Núm. 4

  8. Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability

    Food Research International, Vol. 152

2020

  1. Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies

    Food Quality and Preference, Vol. 84

  2. Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods

    Food Research International, Vol. 137