Ourense
Campus
University of Turin
Turín, ItaliaPublicacións en colaboración con investigadores/as de University of Turin (9)
2023
2022
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Effects of different drying techniques on the quality and bioactive compounds of plant-based products: a critical review on current trends
Drying Technology, Vol. 40, Núm. 8, pp. 1539-1561
2021
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Effect of flourensia cernua bioactive compounds on stability of an oil-in-water (O/w) emulsion
Biointerface Research in Applied Chemistry, Vol. 11, Núm. 6, pp. 13997-14006
2019
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Green technologies for food processing: Principal considerations
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103
2018
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The use and design of the BSC in the health care sector: A systematic literature review for Italy, Spain, and Portugal
International Journal of Health Planning and Management, Vol. 33, Núm. 1, pp. 6-30
2017
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Functional Foods
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200
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Nanocoating with extract of tarbush to retard Fuji apples senescence
Postharvest Biology and Technology, Vol. 134, pp. 67-75
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Plasma membrane depolarization precedes photosynthesis damage and long-term leaf bleaching in (E)-chalcone-treated Arabidopsis shoots
Journal of Plant Physiology, Vol. 218, pp. 56-65
2006
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The influence of climate changes in Platanus spp. pollination in Spain and Italy
Grana, Vol. 45, Núm. 3, pp. 222-229