2021

1. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies

   Trends in Food Science and Technology, Vol. 116, pp. 1084-1104

2. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

   eFood, Vol. 2, Núm. 5, pp. 209-233

3. Critical Variables Influencing the Ultrasound-Assisted Extraction of Bioactive Compounds—A Review

   The 1st International Electronic Conference on Chemical Sensors and Analytical Chemistry

4. Essential Oils as Possible Candidates to Be Included in Active Packaging Systems and the Use of Biosensors to Monitor the Quality of Foodstuff

   The 1st International Electronic Conference on Chemical Sensors and Analytical Chemistry

5. Nutritional Composition of the Atlantic Seaweeds Ulva rigida, Codium tomentosum, Palmaria palmata and Porphyra purpurea

   The 1st International Electronic Conference on Chemical Sensors and Analytical Chemistry