Publicacións en colaboración con investigadores/as de Universidade de Vigo (217)

2024

  1. Applying a water-energy-food nexus approach to seafood products from the European Atlantic area

    Journal of Cleaner Production, Vol. 442

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

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

  3. Physical properties of tween 20 + di-potassium hydrogen phosphate anhydrous (or tri-potassium phosphate 1,5-hydrate) + water from 288.15 K to 318.15 K

    Physics and Chemistry of Liquids

  4. Tris(2-hydroxyethyl)ammonium-Based Protic “Ionic Liquids”: Synthesis and Characterization

    Journal of Chemical and Engineering Data, Vol. 69, Núm. 10, pp. 3427-3434

2023

  1. A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

    Food Chemistry, Vol. 405

  2. 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

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

    Bioresource Technology, Vol. 385

  4. 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

  5. The potential of proteomics in the study of processed meat products

    Journal of Proteomics, Vol. 270

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

    Science of the Total Environment, Vol. 856

  7. Towards the discovery of goat meat quality biomarkers using label-free proteomics

    Journal of Proteomics, Vol. 278

  8. Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

    Food Chemistry, Vol. 423

2022

  1. A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs

    Food Research International, Vol. 154

  2. 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

  3. Effect of Breed and Diet on Carcass Parameters and Meat Quality of Spent Hens

    Annals of Animal Science, Vol. 22, Núm. 1, pp. 477-500

  4. Fatty acids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 257-286

  5. Finding Biomarkers in Antioxidant Molecular Mechanisms for Ensuring Food Safety of Bivalves Threatened by Marine Pollution

    Antioxidants, Vol. 11, Núm. 2

  6. In search of antioxidant peptides from porcine liver hydrolysates using analytical and peptidomic approach

    Antioxidants, Vol. 11, Núm. 1

  7. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

    LWT, Vol. 163

  8. IntroductionFood proteomics: technological advances, current applications and future perpectives

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 1-12