Publications (260)

¹ Publications considered as the group’s output.

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2026

  1. Assessment of Grape Over-Ripening Dynamics as a Post-Harvest Technique in the Vineyard

    Food and Bioprocess Technology, Vol. 19, Núm. 2

2025

  1. Alimentos y bebidas fortificados con pigmentos de algas y hongos: un estudio colorimétrico y de evaluación del consumidor

    XIV Congreso Nacional del Color: Mérida, 18-20 de junio de 2025. Libro de Actas

  2. Exploring Static Biological Aging as a Method for Producing Low-Alcohol ‘Fino’ Type White Wines

    Fermentation, Vol. 11, Núm. 10

  3. Functionalization of a poly(lactic acid)/poly(butylene adipate-co-terephthalate)/thermoplastic starch film with olive leaf extract and its impact on postharvest green pepper quality

    Journal of Food Engineering, Vol. 397

  4. Genetic Resources for Viticulture

    Horticulturae

  5. Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging

    Applied Sciences (Switzerland), Vol. 15, Núm. 2

  6. Static biological aging as a sustainable method for low-alcohol sherry wines: impact on composition and typicity

    Sustainable Food Technology

  7. VRChem: Proyecto Europeo para la Creación de una Plataforma de Realidad Virtual en Ingeniería Química

    VRChem: Proyecto Europeo para la Creación de una Plataforma de Realidad Virtual en Ingeniería Química

  8. Volatile and phenolic profile in Pedro Ximénez sweet wines and mistelas under oxidative conditions

    Journal of the Science of Food and Agriculture, Vol. 105, Núm. 8, pp. 4569-4585

2024

  1. Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative

    Agronomy, Vol. 14, Núm. 12

  2. Analysis of the Diversity Presented by Vitis vinifera L. in the Volcanic Island of La Gomera (Canary Archipelago, Spain) Using Simple Sequence Repeats (SSRs) as Molecular Markers

    Horticulturae, Vol. 10, Núm. 1

  3. Benefit of the nutritional and mineral composition of sea lettuce from a traditional salina: Implications for human consumption

    Food Research International, Vol. 186

  4. Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization

    Food Bioscience, Vol. 57

  5. Enhancing Competency-Based Education in Instrumental Analysis: A Novel Approach Using High-Performance Liquid Chromatography for Real-World Problem Solving

    Education Sciences, Vol. 14, Núm. 5

  6. From marine to fork: Effects of different cooking methods on the composition of sea lettuce

    International Journal of Gastronomy and Food Science, Vol. 36

  7. Innova en tu cocina: 27 recetas con algas

    Ctaqua - Centro Tecnológico de Acuicultura

  8. Modelling and optimization of simultaneous saccharification and fermentation of agro-food residues

    Journal of Environmental Chemical Engineering, Vol. 12, Núm. 1

2023

  1. Added-value biorefinery products from invasive brown seaweed Rugulopteryx okamuare. A kinetic comparison.

    10th INTERNATIONAL CONFERENCE ON SUSTAINABLE SOLID WASTE MANAGEMENT

  2. Characterisation and Identification of Vines from Fuerteventura (Canary Volcanic Archipelago (Spain)) Using Simple Sequence Repeat Markers

    Horticulturae, Vol. 9, Núm. 12

  3. Crianza bajo velo de flor de vinos con un contenido en Etanol próximo al 14 % (V/V): primeros resultados

    XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 6 de mayo de2022