Publications in collaboration with researchers from Universidad de Castilla-La Mancha (11)

2024

  1. Mind the gap regarding the knowledge of infant exposure to mycotoxins, acrylamide, bisphenols and heavy metals through human milk

    Food Control, Vol. 166

  2. Sustainable management of wine-derived leftovers: Enhanced extraction of antioxidants and production of levulinic acid by microwave-assisted processing

    Journal of Environmental Chemical Engineering, Vol. 12, Núm. 2

2023

  1. A preliminary multistep combination of pulsed electric fields and supercritical fluid extraction to recover bioactive glycosylated and lipidic compounds from exhausted grape marc

    LWT, Vol. 180

  2. Sequential extraction of almond hull biomass with pulsed electric fields (PEF) and supercritical CO2 for the recovery of lipids, carbohydrates and antioxidants

    Food and Bioproducts Processing, Vol. 139, pp. 216-226

  3. Winemaking-derived by-products: In-depth characterization and sustainable, advanced pulsed electric field (PEF) processing to a zero-waste-based approach

    Journal of Environmental Chemical Engineering, Vol. 11, Núm. 5

2022

  1. Almond hull biomass: Preliminary characterization and development of two alternative valorization routes by applying innovative and sustainable technologies

    Industrial Crops and Products, Vol. 179

  2. Microwave heating for sustainable valorization of almond hull towards high-added-value chemicals

    Industrial Crops and Products, Vol. 189

  3. Table Olive Wastewater as a Potential Source of Biophenols for Valorization: A Mini Review

    Fermentation, Vol. 8, Núm. 5

2021

  1. 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

2019

  1. Application of non-invasive technologies in dry-cured ham: An overview

    Trends in Food Science and Technology, Vol. 86, pp. 360-374

  2. Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 14, pp. 6241-6247