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Macroalgae as a source of valuable antimicrobial compounds: extraction and applications
- article
- Química analítica e alimentaria
Secondary aroma: influence of wine microorganisms in their aroma profile
- article
- Química analítica e alimentaria
Wine aging technology: fundamental role of wood barrels
- article
- Química analítica e alimentaria
Application of fermentation for the valorization of residues from Cactaceae family
- article
- Química analítica e alimentaria
Red seaweeds as a source of nutrients and bioactive compounds: optimization of the extraction
- article
- Química analítica e alimentaria
Scientific approaches on extraction, purification and stability for the commercialization of fucoxanthin recovered from brown algae
- article
- Química analítica e alimentaria
Pressurized liquid extraction for the recovery of bioactive compounds from seaweeds for food industry application: a review
- article
- Química analítica e alimentaria
State-of-the-art of analytical techniques to determine food fraud in olive oils
- article
- Química analítica e alimentaria
Applications of by-products from the olive oil processing: revalorization strategies based on target molecules and green extraction technologies
- article
- Química analítica e alimentaria
- Enxeñaría química