Pierre and Marie Curie University-ko ikertzaileekin lankidetzan egindako argitalpenak (58)

2023

  1. Bio-adsorption performances of methylene blue (MB) dye on terrestrial and marine natural fibers: Effect of physicochemical properties, kinetic models and thermodynamic parameters

    Separation Science and Technology (Philadelphia), Vol. 58, Núm. 2, pp. 221-240

  2. Bio-composites based on cellulosic fibers from agro-industrial waste filled PP matrix: production and properties

    Polymer Bulletin, Vol. 80, Núm. 12, pp. 13025-13050

  3. Effect of Cellulose Microfibers from Sugar Beet Pulp By-product on the Reinforcement of HDPE Composites Prepared by Twin‐screw Extrusion and Injection Molding

    Journal of Bionic Engineering, Vol. 20, Núm. 1, pp. 349-365

  4. Valorization of Solanum Elaeagnifolium Cavanilles Weeds as a New Lignocellulosic Source for the Formulation of Lignin-Urea-Formaldehyde Wood Adhesive

    Journal of Adhesion, Vol. 99, Núm. 1, pp. 34-57

2022

  1. Implementation and physico-chemical characterization of new alkali-modified bio-sorbents for cadmium removal from industrial discharges: Adsorption isotherms and kinetic approaches

    Process Biochemistry, Vol. 120, pp. 213-226

  2. Pulsed electric fields (PEF), pressurized liquid extraction (PLE) and combined PEF + PLE process evaluation: Effects on Spirulina microstructure, biomolecules recovery and Triple TOF-LC-MS-MS polyphenol composition

    Innovative Food Science and Emerging Technologies, Vol. 77

2021

  1. Experimental and theoretical investigations of lignin-urea-formaldehyde wood adhesive: Density functional theory analysis

    International Journal of Adhesion and Adhesives, Vol. 104

2020

  1. Cost and safety issues of emerging technologies against conventional techniques

    Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications (Elsevier), pp. 279-294

2018

  1. Current and New Insights on Molecular Methods to Identify Microbial Growth in Fruit Juices

    MOLECULAR TECHNIQUES IN FOOD BIOLOGY: SAFETY, BIOTECHNOLOGY, AUTHENTICITY AND TRACEABILITY (JOHN WILEY & SONS LTD), pp. 145-159

  2. Extraction of essential oil from Aloysia citriodora Palau leaves using continuous and pulsed ultrasound: Kinetics, antioxidant activity and antimicrobial properties

    Process Biochemistry, Vol. 65, pp. 197-204

  3. Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies

    Critical Reviews in Biotechnology, Vol. 38, Núm. 1, pp. 122-140

  4. New Trends in Molecular Techniques to Identify Microorganisms in Dairy Products

    MOLECULAR TECHNIQUES IN FOOD BIOLOGY: SAFETY, BIOTECHNOLOGY, AUTHENTICITY AND TRACEABILITY (JOHN WILEY & SONS LTD), pp. 309-322

  5. Thermal and non-thermal preservation techniques of tiger nuts’ beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties

    Food Research International, Vol. 105, pp. 945-951

2017

  1. Application of modern computer algebra systems in food formulations and development: A case study

    Trends in Food Science and Technology, Vol. 64, pp. 48-59

  2. Application of pulsed electric field treatment for food waste recovery operations

    Handbook of Electroporation (Springer International Publishing), pp. 2573-2590

  3. Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties

    Food Research International, Vol. 99, pp. 1066-1083

  4. Effect of extrusion on the anti-nutritional factors of food products: An overview

    Food Control, Vol. 79, pp. 62-73

  5. Effect of pulsed electric fields on food constituents

    Handbook of Electroporation (Springer International Publishing), pp. 2115-2133

  6. Effects of almond gum as texture and sensory quality improver in wheat bread

    International Journal of Food Science and Technology, Vol. 52, Núm. 1, pp. 205-213

  7. Electrotechnologies, microwaves, and ultrasounds combined with binary mixtures of ethanol and water to extract steviol glycosides and antioxidant compounds from Stevia rebaudiana leaves

    Journal of Food Processing and Preservation, Vol. 41, Núm. 5