Publicaciones (540)

¹ Publicaciones consideradas como producción del grupo

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2026

  1. Berry kefirs as functional non-dairy beverages: Linking microbial activity, phenolic profiles, and immunomodulatory properties

    Journal of Agriculture and Food Research, Vol. 28

  2. Edible Substrates for Ready-to-Eat Microgreen Pots: “Farm on the Fork” Concept

    Plants, Vol. 15, Núm. 1

  3. Enhancing essential oil extraction from orange peels using ultrasound-assisted hydro-distillation: A sustainable approach

    Journal of Cleaner Production, Vol. 552

  4. Influence of Pretreatments on the Hot-Air-Drying Kinetics and Bioactive Compounds of Pumpkin and Its By-Products

    Applied Sciences (Switzerland), Vol. 16, Núm. 10

  5. New Fermented Beverage from Orange Peel By-Products Containing Bioactive Flavanones

    Beverages, Vol. 12, Núm. 5

  6. Simulation of the Metabolic Response to an Interventional Study with New Healthy Beverages by Machine-Learning Regression

    Journal of Agricultural and Food Chemistry, Vol. 74, Núm. 11, pp. 9683-9692

  7. Update of the list of QPS-recommended biological agents intentionally added to food or feeds as notified to EFSA

    EFSA Journal, Vol. 24, Núm. 1

2025

  1. A Review on Microwave and Ultrasound-Assisted Extractions of Essential Oil from Orange Peel Waste

    Food and Bioprocess Technology, Vol. 18, Núm. 8, pp. 7060-7082

  2. BIOHAZ scientific opinion on the equivalence of an alternative heat treatment process of feathers and down

    EFSA Journal, Vol. 23, Núm. 3

  3. Browning and microbial control in fresh-cut sliced mushrooms using encapsulated vinegar powder treatments

    Acta Horticulturae

  4. Carnauba wax enriched with encapsulated plant essential oils into native β-cyclodextrins as an innovative wax coating on citrus fruits

    Industrial Crops and Products, Vol. 225

  5. Cold air plasma combined with D-limonene nanoemulsion to control Bacillus cereus in soy-based beverages

    Food Control, Vol. 177

  6. Editorial: Ensuring food safety and quality in sustainable emerging production methods

    Frontiers in Microbiology

  7. Effects of Active Paper Sheets on the Quality of Cherry Tomatoes and Kale During Storage

    Foods, Vol. 14, Núm. 24

  8. Elite genotype selection for Phytophthora cinnamomi resistance in Holm oak based on multi-omic molecular markers

    Forest Ecology and Management, Vol. 597

  9. Evaluation of a fluidised catalytic cracking co-processing method for the production of renewable fuels using Category 3 animal fat and used cooking oils

    EFSA Journal, Vol. 23, Núm. 4

  10. Evaluation of an alkaline hydrolysis method under atmospheric pressure for Category 1 animal by-products

    EFSA Journal, Vol. 23, Núm. 2

  11. Evaluation of the antimicrobial effect of a nanoemulsified D-limonene washing solution for cherry tomatoes against Staphylococcus aureus and Meyerozyma guilliermondii – Impact on consumer protection

    LWT, Vol. 224

  12. Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds

    Food Engineering Reviews, Vol. 17, Núm. 2, pp. 384-407

  13. Innovative sanitizing treatments with encapsulated vinegar powder to extend the shelf life of fresh-cut lettuce

    Acta Horticulturae