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BEATRIZ
GULLON ESTEVEZ
Investigadora no período 2015-2019
Publicacións (87) Publicacións de BEATRIZ GULLON ESTEVEZ
2023
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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
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Microwave-assisted autohydrolysis of avocado seed for the recovery of antioxidant phenolics and glucose
Bioresource Technology, Vol. 385
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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
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Potential and prospects for utilization of avocado by-products in integrated biorefineries
Bioresource Technology, Vol. 364
2021
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Editorial overview: Sustainable solutions for renewable wastes
Current Opinion in Green and Sustainable Chemistry
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Hydrothermal treatment of avocado peel waste for the simultaneous recovery of oligosaccharides and antioxidant phenolics
Bioresource Technology, Vol. 342
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Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Current Opinion in Food Science, Vol. 40, pp. 20-25
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Novel strategy for developing healthy meat products replacing saturated fat with oleogels
Current Opinion in Food Science, Vol. 40, pp. 40-45
2020
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A whole-slurry fermentation approach to high-solid loading for bioethanol production from corn stover
Agronomy, Vol. 10, Núm. 11
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Advances in green processing of seed oils using ultrasound-assisted extraction: A review
Journal of Food Processing and Preservation, Vol. 44, Núm. 10
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Comparative study of biorefinery processes for the valorization of fast-growing Paulownia wood
Bioresource Technology, Vol. 314
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Environmentally friendly hydrothermal processing of melon by-products for the recovery of bioactive pectic-oligosaccharides
Foods, Vol. 9, Núm. 11
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Green and sustainable synthesis of oligorutin using an enzymatic membrane reactor: Process optimization
Food and Bioproducts Processing, Vol. 124, pp. 434-444
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Green sustainable process to revalorize purple corn cobs within a biorefinery frame: Co-production of bioactive extracts
Science of the Total Environment, Vol. 709
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Humulus lupulus L. as a natural source of functional biomolecules
Applied Sciences (Switzerland), Vol. 10, Núm. 15
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Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham
LWT, Vol. 123
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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
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Natural antioxidants from seeds and their application in meat products
Antioxidants, Vol. 9, Núm. 9, pp. 1-22
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Phoenix dactylifera products in human health – A review
Trends in Food Science and Technology, Vol. 105, pp. 238-250
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Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
Molecules, Vol. 25, Núm. 12