Departamento
BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Publicacións (90) Publicacións nas que participase algún/ha investigador/a
2021
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2Biotechnological uses of microalgae: A review on the state of the art and challenges for the circular economy
Biocatalysis and Agricultural Biotechnology, Vol. 36
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A consortium of cyanobacteria and plant growth promoting rhizobacteria for wheat growth improvement in a hydroponic system
South African Journal of Botany, Vol. 142, pp. 247-258
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A micellar formulation of quercetin prevents cisplatin nephrotoxicity
International Journal of Molecular Sciences, Vol. 22, Núm. 2, pp. 1-14
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A multicriteria evaluation of sustainable riparian revegetation with local fruit trees around a reservoir of a hydroelectric power plant in central brazil
Sustainability (Switzerland), Vol. 13, Núm. 14
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A novel jet-loop anaerobic filter membrane bioreactor treating raw slaughterhouse wastewater: Biological and filtration processes
Chemical Engineering Journal, Vol. 408
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A simple one-pot determination of both total phenolic content and antioxidant activity of honey by polymer chemosensors
Food chemistry, Vol. 342, pp. 1-7
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Aging, gut microbiota and metabolic diseases: Management through physical exercise and nutritional interventions
Nutrients, Vol. 13, Núm. 1, pp. 1-21
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Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions
LWT, Vol. 150
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An integrative toxicogenomic analysis of plastic additives
Journal of Hazardous Materials, Vol. 409
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An overview of the internalization and effects of microplastics and nanoplastics as pollutants of emerging concern in bivalves
Science of the Total Environment, Vol. 753
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Antioxidant activity of natural extracts measured with a novel solid-state crocin bleaching assay by hot melt extrusion
Journal of Food Processing and Preservation, Vol. 45, Núm. 6
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Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
International Journal of Food Microbiology, Vol. 337
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Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation
Food Research International, Vol. 140
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Attributes of ling-heather honey powder obtained by different methods with several carriers
LWT, Vol. 150
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Bioactive compounds from mangrove endophytic fungus and their uses for microorganism control
Journal of Fungi, Vol. 7, Núm. 6
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Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products
Journal of Food Processing and Preservation, Vol. 45, Núm. 3
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Broad Spectrum Algae Compounds Against Viruses
Frontiers in Microbiology, Vol. 12
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Can cassava improve the quality of gluten free breads?
LWT, Vol. 149
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Can plasma α-synuclein help us to differentiate parkinson’s disease from essential tremor?
Tremor and Other Hyperkinetic Movements, Vol. 11
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Chemical extraction and gastrointestinal digestion of honey: influence on its antioxidant, antimicrobial and anti-inflammatory activities
Foods, Vol. 10, Núm. 6, pp. 1-16