Publicacións (398)

2023

  1. Macroalgae biorefineries as a sustainable resource in the extraction of value-added compounds

    Algal Research, Vol. 69

  2. Towards a Green Port strategy: The decarbonisation of the Port of Vigo (NW Spain)

    Science of the Total Environment, Vol. 856

  3. Process modelling and environmental assessment on the valorization of lignocellulosic waste to antimicrobials

    Food and Bioproducts Processing, Vol. 137, pp. 113-123

  4. Methodological guidelines for the calculation of a Water-Energy-Food nexus index for seafood products

    Science of the Total Environment, Vol. 877

  5. Improving the sustainability of heterogeneous Fenton-based methods for micropollutant abatement by electrochemical coupling

    Journal of Environmental Management, Vol. 332

  6. A clustering approach to analyse the environmental and energetic impacts of Atlantic recipes - A Galician gastronomy case study

    Journal of Cleaner Production, Vol. 383

2022

  1. Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery

    Innovative Food Science and Emerging Technologies, Vol. 77

  2. Evaluation of the environmental sustainability of the inshore great scallop (Pecten maximus) fishery in Galicia

    Journal of Industrial Ecology, Vol. 26, Núm. 6, pp. 1920-1933

  3. Environmental synergies in decentralized wastewater treatment at a hotel resort

    Journal of Environmental Management, Vol. 317

  4. Environmental footprint of critical agro-export products in the Peruvian hyper-arid coast: A case study for green asparagus and avocado

    Science of the Total Environment, Vol. 818

  5. Environmental comparison of banana waste valorisation strategies under a biorefinery approach

    Waste Management, Vol. 142, pp. 77-87

  6. Driving commitment to sustainable food policies within the framework of American and European dietary guidelines

    Science of the Total Environment, Vol. 807

  7. Dark fermentation as an environmentally sustainable WIN-WIN solution for bioenergy production

    Journal of Cleaner Production, Vol. 374

  8. Coupling Material Flow Analysis and Network DEA for the evaluation of eco-efficiency and circularity on dairy farms

    Sustainable Production and Consumption, Vol. 31, pp. 805-817

  9. Co-benefits of the EAT-Lancet diet for environmental protection in the framework of the Spanish dietary pattern

    Science of the Total Environment, Vol. 836

  10. Blue carbon accounting as metrics to be taken into account towards the target of GHG emissions mitigation in fisheries

    Science of the Total Environment, Vol. 847

  11. Balance between Hosts and Guests: The Key to Sustainable Tourism in a Heritage City

    Sustainability (Switzerland), Vol. 14, Núm. 20

  12. Assessing of the most appropriate biotechnological strategy on the recovery of antioxidants from beet wastes by applying the life cycle assessment (LCA) methodology

    Food and Bioproducts Processing, Vol. 135, pp. 178-189

  13. Addressing the food, nutrition and environmental nexus: The role of socio-economic status in the nutritional and environmental sustainability dimensions of dietary patterns in Chile

    Journal of Cleaner Production, Vol. 379

  14. Achieving Sustainability of the Seafood Sector in the European Atlantic Area by Addressing Eco-Social Challenges: The NEPTUNUS Project

    Sustainability (Switzerland), Vol. 14, Núm. 5