JOSE LUCAS
PEREZ LLORENS
Catedrático de Universidad
Publicaciones (141) Publicaciones de JOSE LUCAS PEREZ LLORENS
2024
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Algae in the Human World: Beauty and Taste Come First
Being Algae Transformations in Water, Plants (Brill), pp. 109-133
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Correction to: Carbonate chemistry and carbon sequestration driven by inorganic carbon outwelling from mangroves and saltmarshes (Nature Communications, (2023), 14, 1, (8196), 10.1038/s41467-023-44037-w)
Nature Communications
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Effects of a chronic impact on Cymodocea nodosa community carbon metabolism and dissolved organic carbon fluxes
Science of the Total Environment, Vol. 906
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Entomogastronomy, a step beyond just eating insects
Insects as Food and Food Ingredients (Elsevier, Academic Press), pp. 191-214
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Jornada de ficogastronomía en el restaurante "Casa Juan"
Algas, Vol. 59, pp. 69-72
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Las algas en la poesía española e hispanoamericana
Algas, Vol. 59, pp. 48-61
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Nutrient enrichment and herbivory alter carbon balance in temperate seagrass communities
Marine Pollution Bulletin, Vol. 206
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Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy)
International Journal of Gastronomy and Food Science, Vol. 37
2023
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Approaches to managing kelp forests
Into the Blue: Securing a Sustainable Future for Kelp Forests (United Nations Environment Programme), pp. 102-129
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Biodiversity and ecosystem services
Into the Blue: Securing a Sustainable Future for Kelp Forests (United Nations Environment Programme), pp. 45-70
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Carbonate chemistry and carbon sequestration driven by inorganic carbon outwelling from mangroves and saltmarshes
Nature Communications, Vol. 14, Núm. 1
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Effect of marine heat waves on carbon metabolism, optical characterization, and bioavailability of dissolved organic carbon in coastal vegetated communities
Limnology and Oceanography, Vol. 68, Núm. 2, pp. 467-482
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Entomogastronomy, a step beyond just eating insects
Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects (Elsevier), pp. 191-214
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History of seaweeds as food
Application of Seaweeds in Food and Nutrition (Elsevier), pp. 1-17
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Macrófitos marinos (algas y angiospermas) de las costas de Cádiz
El estrecho de Gibraltar: Llave natural entre dos mares y dos continentes (Real Sociedad Española de Historia Natural), pp. 133-152
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Microalgae in phycogastronomy
Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability (Elsevier), pp. 349-355
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Resistance and recovery of benthic marine macrophyte communities to light reduction: Insights from carbon metabolism and dissolved organic carbon (DOC) fluxes, and implications for resilience
Marine Pollution Bulletin, Vol. 188
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Saved by seaweeds (II): Traditional knowledge, home remedies, medicine, surgery, and pharmacopoeia
Journal of Applied Phycology, Vol. 35, Núm. 5, pp. 2049-2068
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Seaweeds and the United Nations' Sustainable Development Goals 2 and 3-2022 and beyond
Application of Seaweeds in Food and Nutrition (Elsevier), pp. 45-62
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“Sea rice”: From traditional culinary customs to sustainable crop for high-end gastronomy?
International Journal of Gastronomy and Food Science, Vol. 34