Publicacións nas que colabora con Gonzalo Astray Dopazo (8)

2021

  1. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Current Opinion in Food Science, Vol. 40, pp. 20-25

2020

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

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

  2. 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

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

    Molecules, Vol. 25, Núm. 12

  4. Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

    Food Research International, Vol. 137

  5. Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study

    Molecules, Vol. 25, Núm. 18

2017

  1. Improved 1,3-propanediol production with maintained physical conditions and optimized media composition: Validation with statistical and neural approach

    Biochemical Engineering Journal, Vol. 126, pp. 109-117

2016

  1. Comparison between developed models using response surface methodology (RSM) and artificial neural networks (ANNs) with the purpose to optimize oligosaccharide mixtures production from sugar beet pulp

    Industrial Crops and Products, Vol. 92, pp. 290-299