Instituto de Biotecnología Vegetal

2025

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

   Food and Bioprocess Technology

2. A gut-derived Streptococcus salivarius produces the novel nisin variant designated nisin G and inhibits Fusobacterium nucleatum in a model of the human distal colon microbiome

   mBio, Vol. 16, Núm. 2

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

   EFSA Journal, Vol. 23, Núm. 3

4. Boosting Antioxidant Quality in Cucumber Beverages with Encapsulated Tomato Carotenoids

   Antioxidants, Vol. 14, Núm. 3

5. 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

6. Changes in the chemical fertility of a Mediterranean soil after the implementation of alley crops rotation in a mandarin orchard under regulated deficit irrigation

   European Journal of Agronomy, Vol. 169

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

   Food Control, Vol. 177

8. Comparing blockchain and DAG technologies for smart agriculture traceability in terms of efficiency and latency

   Simulation Modelling Practice and Theory, Vol. 142

9. Conditional generative adversarial network for segmentation and image reconstruction of grape berries in variable illumination conditions

   Expert Systems with Applications, Vol. 287

10. Critical nymphal stages of Orius laevigatus for suboptimal feeding with pollen: Regulated deficit feeding

    Biological Control, Vol. 205

11. Enhancing Soil Health and Crop Productivity in Andisol Through Wheat- Fabaceae Intercropping

    Communications in Soil Science and Plant Analysis, Vol. 56, Núm. 1, pp. 31-48

12. Enhancing avocado puree with encapsulated tomato by-products. Effect of processing methods in the bioactive quality retention

    Journal of the Science of Food and Agriculture, Vol. 105, Núm. 9, pp. 4964-4975

13. Enhancing nutritional quality in vegetables through breeding and cultivar choice in protected cultivation

    Scientia Horticulturae, Vol. 339

14. Enhancing sweet cherry quality: magnesium and potassium applications increase bioactive compounds and antioxidant activity

    Journal of the Science of Food and Agriculture

15. 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

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

    EFSA Journal, Vol. 23, Núm. 2

17. 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

18. 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

19. Influence of rainfall on physicochemical characteristics of runoff water and sediments in riverbeds affected by mining and agricultural activities

    Science of the Total Environment, Vol. 958

20. Integrating plant growth microorganisms in potato farming reduce soil CO2 emissions and improve crop quality

    Soil Use and Management, Vol. 41, Núm. 1