Publicacións (416)


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

    Innovative Food Science and Emerging Technologies, Vol. 77

  2. Benchmarking tertiary water treatments for the removal of micropollutants and pathogens based on operational and sustainability criteria

    Journal of Water Process Engineering, Vol. 46

  3. 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

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

    Journal of Environmental Management, Vol. 317

  5. 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

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

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

  7. Environmental assessment of the valorization of glycerol for the production of hyperthermophilic β-glucosidase under a biorefinery approach

    Sustainable Chemistry and Pharmacy, Vol. 30

  8. Environmental assessment of the production of itaconic acid from wheat straw under a biorefinery approach

    Bioresource Technology, Vol. 345

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

    Science of the Total Environment, Vol. 807

  10. Determining the environmental and economic implications of lupin cultivation in wheat-based organic rotation systems in Galicia, Spain

    Science of the Total Environment, Vol. 845

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

    Journal of Cleaner Production, Vol. 374

  12. 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

  13. 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

  14. Bundling the removal of emerging contaminants with the production of ligninolytic enzymes from residual streams

    Applied Microbiology and Biotechnology, Vol. 106, Núm. 3, pp. 1299-1311

  15. 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

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

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

  17. 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

  18. 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

  19. 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