Publikationen in Zusammenarbeit mit Forschern von Universidade de Vigo (205)

2024

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

    Journal of Cleaner Production, Vol. 442

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

    Journal of Chemical and Engineering Data

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. Contra a fenda de xénero en innovación: fomento de vocacións femininas en aeroespacias

    Epistemoloxías feministas en acción: VIII Xornada Universitaria Galega en Xénero

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

    Bioresource Technology, Vol. 385

  5. 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

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

    Journal of Proteomics, Vol. 270

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

    Science of the Total Environment, Vol. 856

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

    Journal of Proteomics, Vol. 278

  9. 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. Ellas nos llevaron al espacio

    Ciencia, Técnica y Mainstreaming Social, Núm. 6, pp. 33-42

  5. Fatty acids

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

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

    Antioxidants, Vol. 11, Núm. 2

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

    Antioxidants, Vol. 11, Núm. 1

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

    LWT, Vol. 163

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

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