Publicacións en colaboración con investigadores/as de Universidade de Vigo (69)

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

2023

  1. 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

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

    Bioresource Technology, Vol. 385

  3. 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

  4. Study of the microbiota associated to Ruditapes decussatus and Ruditapes philippinarum clams by 16S rRNA metabarcoding, dilution to extinction, and culture-based techniques

    Hydrobiologia, Vol. 850, Núm. 17, pp. 3763-3775

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

    Science of the Total Environment, Vol. 856

2022

  1. 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

  2. Potential and prospects for utilization of avocado by-products in integrated biorefineries

    Bioresource Technology, Vol. 364

2021

  1. Editorial overview: Sustainable solutions for renewable wastes

    Current Opinion in Green and Sustainable Chemistry

  2. Hydrothermal treatment of avocado peel waste for the simultaneous recovery of oligosaccharides and antioxidant phenolics

    Bioresource Technology, Vol. 342

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

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

  4. Life cycle assessment of fish and seafood processed products – A review of methodologies and new challenges

    Science of the Total Environment, Vol. 761

  5. Novel strategy for developing healthy meat products replacing saturated fat with oleogels

    Current Opinion in Food Science, Vol. 40, pp. 40-45

2020

  1. A whole-slurry fermentation approach to high-solid loading for bioethanol production from corn stover

    Agronomy, Vol. 10, Núm. 11

  2. Addressing challenges and opportunities of the European seafood sector under a circular economy framework

    Current Opinion in Environmental Science and Health, Vol. 13, pp. 101-106

  3. Advances in green processing of seed oils using ultrasound-assisted extraction: A review

    Journal of Food Processing and Preservation, Vol. 44, Núm. 10

  4. Comparative study of biorefinery processes for the valorization of fast-growing Paulownia wood

    Bioresource Technology, Vol. 314

  5. Environmentally friendly hydrothermal processing of melon by-products for the recovery of bioactive pectic-oligosaccharides

    Foods, Vol. 9, Núm. 11

  6. Green and sustainable synthesis of oligorutin using an enzymatic membrane reactor: Process optimization

    Food and Bioproducts Processing, Vol. 124, pp. 434-444