Instituto de Investigación Vitivinícola y Agroalimentaria (IVAGRO)

2024

1. A Biomimetic Approach to Premyrsinane-Type Diterpenoids: Exploring Microbial Transformation to Enhance Their Chemical Diversity

   Plants, Vol. 13, Núm. 6

2. Abandonment of traditional livestock grazing reduces soil fertility and enzyme activity, alters soil microbial communities, and decouples microbial networks, with consequences for forage quality in Mediterranean grasslands

   Agriculture, Ecosystems and Environment, Vol. 366

3. Agronomic and phytotoxicity test with biosolids from anaerobic CO-DIGESTION with temperature and micro-organism phase separation, based on sewage sludge, vinasse and poultry manure

   Journal of Environmental Management, Vol. 354

4. 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

5. Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine

   European Food Research and Technology

6. Artificial Intelligence: A Promising Tool for Application in Phytopathology

   Horticulturae, Vol. 10, Núm. 3

7. Assessment of an intervention for preventing pediatric overweight and obesity through the World Café technique: A qualitative study

   Journal of Pediatric Nursing, Vol. 75, pp. 164-172

8. Beware of trees: Pine afforestation of a naturally treeless habitat reduces flower and pollinator diversity

   Global Ecology and Conservation, Vol. 50

9. Biodesulfurization of landfill biogas by a pilot-scale bioscrubber: Operational limits and microbial analysis.

   Environmental Research, Vol. 246

10. Characterization of Starch from Jinicuil (Inga jinicuil) Seeds and Its Evaluation as Wall Material in Spray Drying

    Agronomy, Vol. 14, Núm. 2

11. 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

12. Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 3, pp. 1271-1281

13. Deciphering microbiomes dozens of meters under our feet and their edaphoclimatic and spatial drivers

    Global Change Biology, Vol. 30, Núm. 1

14. Decoupled responses of above- and below-ground beta-diversity to nitrogen enrichment in a typical steppe

    Ecology Letters, Vol. 27, Núm. 1

15. Depth-dependent responses of soil organic carbon under nitrogen deposition

    Global Change Biology, Vol. 30, Núm. 3

16. Design of algae-based biodegradable eco-friendly food packaging:: a case-control study using a thermoforming process

    Revista DYNA, Vol. 99, Núm. 1, pp. 59-62

17. Design, fabrication, automation, and scaleup of anaerobic reactors for waste management and bioenergy recovery

    Biofuels, Bioproducts and Biorefining

18. Effect of surfactant addition on the biofiltration of siloxane-contaminated gas streams

    Journal of Cleaner Production, Vol. 435

19. Effect of temperature and bagasse addition on anaerobic co-digestion of brewery waste by biochemical methane potential test

    Fuel, Vol. 357

20. Encapsulation of Olive (Olea europaea L.) Pruning Waste Particles by Supercritical CO2 Technology

    Foods, Vol. 13, Núm. 6