Publications in collaboration with researchers from Universidade de Vigo (38)

2024

  1. Exploiting UPO versatility to transform rutin in more soluble and bioactive products

    New Biotechnology, Vol. 83, pp. 197-204

2023

  1. Avoiding acid crash: From apple pomace hydrolysate to butanol through acetone-butanol-ethanol fermentation in a zero-waste approach

    Waste Management, Vol. 164, pp. 47-56

  2. Microwave-assisted autohydrolysis of avocado seed for the recovery of antioxidant phenolics and glucose

    Bioresource Technology, Vol. 385

  3. State-of-the-Art Technologies for Production of Biochemicals from Lignocellulosic Biomass

    Biorefinery: A Sustainable Approach for the Production of Biomaterials, Biochemicals and Biofuels (Springer Nature), pp. 111-150

2022

  1. Potential and prospects for utilization of avocado by-products in integrated biorefineries

    Bioresource Technology, Vol. 364

2021

  1. Editorial overview: Sustainable solutions for renewable wastes

    Current Opinion in Green and Sustainable Chemistry

  2. Hydrothermal treatment of avocado peel waste for the simultaneous recovery of oligosaccharides and antioxidant phenolics

    Bioresource Technology, Vol. 342

  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. Novel strategy for developing healthy meat products replacing saturated fat with oleogels

    Current Opinion in Food Science, Vol. 40, pp. 40-45

2020

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

    Agronomy, Vol. 10, Núm. 11

  2. Advances in green processing of seed oils using ultrasound-assisted extraction: A review

    Journal of Food Processing and Preservation, Vol. 44, Núm. 10

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

    Bioresource Technology, Vol. 314

  4. Environmentally friendly hydrothermal processing of melon by-products for the recovery of bioactive pectic-oligosaccharides

    Foods, Vol. 9, Núm. 11

  5. Green and sustainable synthesis of oligorutin using an enzymatic membrane reactor: Process optimization

    Food and Bioproducts Processing, Vol. 124, pp. 434-444

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

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

  7. 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

  8. Natural antioxidants from seeds and their application in meat products

    Antioxidants, Vol. 9, Núm. 9, pp. 1-22

  9. Phoenix dactylifera products in human health – A review

    Trends in Food Science and Technology, Vol. 105, pp. 238-250

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

    Molecules, Vol. 25, Núm. 12

  11. Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview

    Food Research International, Vol. 132