Publikationen in Zusammenarbeit mit Forschern von Universitat de València (41)

2024

  1. Life-cycle assessment, carbonfootprint and techno-economic analysis

    Anaerobic Treatment of Domestic Wastewater: present status and potentialities (IWA Publishing), pp. 293-327

2022

  1. Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

    Food Chemistry, Vol. 372

2021

  1. Considering syntrophic acetate oxidation and ionic strength improves the performance of models for food waste anaerobic digestion

    Bioresource Technology, Vol. 341

  2. Resource recovery from food waste via biological processes

    Clean Energy and Resources Recovery: Biomass Waste Based Biorefineries, Volume 1 (Elsevier), pp. 327-354

  3. Valorization of wastewater from table olives: Nmr identification of antioxidant phenolic fraction and microwave single‐phase reaction of sugary fraction

    Antioxidants, Vol. 10, Núm. 11

2020

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

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

  2. Chapter 3: Controlling Biogenic Amine Formation in Food

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 41-61

  3. Chemical and physico-chemical changes during the dry-cured processing of deer loin

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1025-1031

  4. Effect of breed and diet type on the freshness and quality of the eggs: A comparison between MOS (Indigenous Galician breed) and Isa brown hens

    Foods, Vol. 9, Núm. 3

  5. Microalgae-bacteria consortia in high-rate ponds for treating urban wastewater: Elucidating the key state indicators under dynamic conditions

    Journal of Environmental Management, Vol. 261

  6. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

    LWT, Vol. 125

  7. Performance of a membrane-coupled high-rate algal pond for urban wastewater treatment at demonstration scale

    Bioresource Technology, Vol. 301

  8. Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

    Trends in Food Science and Technology, Vol. 100, pp. 1-18

  9. Unraveling the literature chaos around free ammonia inhibition in anaerobic digestion

    Renewable and Sustainable Energy Reviews, Vol. 117

2019

  1. Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review

    Food Analytical Methods, Vol. 12, Núm. 11, pp. 2401-2415

  2. Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 269-311

  3. Cost benefit and environmental life cycle assessment

    Membrane Biological Reactors: Theory, Modeling, Design, Management and Applications to Wastewater Reuse: Second Edition (IWA Publishing), pp. 227-268

  4. Evaluation of the behavior of phenolic compounds and steviol glycosides of sonicated strawberry juice sweetened with stevia (Stevia rebaudiana Bertoni)

    Molecules, Vol. 24, Núm. 7

  5. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570

  6. Goose, Duck and Garganey

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 313-345