Capítulos de Libro (11) Publicaciones en las que ha participado algún/a investigador/a

2017

  1. A Green Desuperheater for an Energetic Efficient Alternative to the Decompression Valve in Supercritical Water Hydrolysis Process. CFD Simulation

    Computer Aided Chemical Engineering (Elsevier B.V.), pp. 2905-2910

  2. A Review of the Innovative Teaching Activities Carried Out by the School of Industrial Engineering of the University of Valladolid in the Field of Business Organization

    Advances in Management Engineering (Springer International Publishing AG), pp. 221-232

  3. A Study of the Innovative Applications of Intelligent Transport Systems Works to Logistics and Freight Transport: Public-Private Collaboration Projects

    Advances in Management Engineering (Springer International Publishing AG), pp. 195-205

  4. Aditivos estabilizantes, espesantes y gelificantes

    Aditivos alimentarios (Dextra), pp. 187-224

  5. Checking simulations: Detecting and avoiding errors and artefacts

    Understanding Complex Systems (Springer Verlag), pp. 119-140

  6. Combining mathematical and simulation approaches to understand the dynamics of computer models

    Understanding Complex Systems (Springer Verlag), pp. 293-330

  7. High pressure modified cotton in wound dressing applications

    Cotton Fibres: Characteristics, Uses and Performance (Nova Science Publishers, Inc.), pp. 177-205

  8. Lean School: A Practical Space of Cooperative Learning from the Factory to the University

    Advances in Management Engineering (Springer International Publishing AG), pp. 209-220

  9. Nanoporous polymer foams from nanostructured polymer blends: Preparation, characterization, and properties

    Recent Developments in Polymer Macro, Micro and Nano Blends: Preparation and Characterisation (Elsevier Inc.), pp. 237-288

  10. Processing of Lignocellulosic Biomass Derived Monomers using High-pressure CO2 and CO2-H2O Mixtures

    RSC Green Chemistry (Royal Society of Chemistry), pp. 115-136

  11. Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality

    Advances in Food Rheology and Its Applications (Elsevier Inc.), pp. 297-334