Publikationen in Zusammenarbeit mit Forschern von Instituto Tecnológico Agrario de Castilla y León (122)

2025

  1. High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

    Food Hydrocolloids, Vol. 159

2024

  1. Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis

    American Journal of Enology and Viticulture, Vol. 75, Núm. 1

  2. Capítulo 12. Efecto en el vino del oxígeno recibido en el embotellado

    Manual técnico : buenas prácticas para la gestión del O2 en bodega (Ediciones Universidad de Valladolid (EdUVa)), pp. 223-235

  3. Chemo-sensory profile of white wines: importance of grape variety and aging technique

    European Food Research and Technology, Vol. 250, Núm. 7, pp. 1949-1958

  4. Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact

    Beverages, Vol. 10, Núm. 1

  5. Essential oils of lavandin (Lavandula x intermedia Emeric ex Loisel.) of Spain: A case study on clones ´Grosso´ and ´Super´

    Journal of Applied Research on Medicinal and Aromatic Plants, Vol. 41

  6. Exploring the influence of density-dependence and weather on the spatial and temporal variation in common vole (Microtus arvalis) abundance in Castilla y León, NW Spain

    Pest Management Science, Vol. 80, Núm. 11, pp. 5527-5536

  7. From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges

    Plants, Vol. 13, Núm. 4

  8. Production of Volatile Fatty Acids from Cheese Whey and Their Recovery Using Gas-Permeable Membranes

    Recycling, Vol. 9, Núm. 4

  9. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

    Foods, Vol. 13, Núm. 1

  10. The quality of meat in milk fed lambs is affected by the ewe diet: A review

    Meat Science, Vol. 207

2023

  1. Effect of Alkali and Membrane Area on the Simultaneous Recovery of Nitrogen and Phosphorous from Digestate by Membrane Technology and Chemical Precipitation

    Sustainability (Switzerland), Vol. 15, Núm. 5

  2. Kinetics of oxygen consumption, a key factor in the changes of young wines composition

    LWT, Vol. 182

  3. Molecular Identification and Acid Stress Response of an Acidithiobacillus thiooxidans Strain Isolated from Rio Tinto (Spain)

    International Journal of Molecular Sciences, Vol. 24, Núm. 17

  4. Techno-economic evaluation of anaerobic co-digestion of pepper waste and swine manure

    Biomass Conversion and Biorefinery, Vol. 13, Núm. 9, pp. 7763-7774

  5. Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread

    Foods, Vol. 12, Núm. 14

2022

  1. Chitosan-Based Bioactive Formulations for the Control of Powdery Mildew in Viticulture

    Agronomy, Vol. 12, Núm. 2

  2. Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

    Journal of Cereal Science, Vol. 105

  3. Effect of Operational Conditions on Ammonia Recovery from Simulated Livestock Wastewater Using Gas-Permeable Membrane Technology

    Environments - MDPI, Vol. 9, Núm. 6

  4. Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs

    Meat Science, Vol. 184