Book chapters (46) Publications in which a researcher has participated

filter_list Type (aggr.) Book chapters

2024

  1. Advancements in Sub- and Supercritical Processes

    Emerging Technologies for the Food Industry: Advances in Nonthermal Processing Technologies: Volume 2 (Apple Academic Press), pp. 239-262

  2. Big Data, Internet of Things, and Cloud Computing in the Food Industry

    Emerging Technologies for the Food Industry, Volume 3: ICT Applications and Future Trends in Food Processing (Apple Academic Press), pp. 93-131

  3. Block Chain Management for the Food Industry

    Emerging Technologies for the Food Industry, Volume 3: ICT Applications and Future Trends in Food Processing (Apple Academic Press), pp. 133-156

  4. Trends in Food Processing and Technology

    Emerging Technologies for the Food Industry: Volume 1 Fundamentals of Food Processing Technology (Apple Academic Press), pp. 1-37

  5. Unit Operations in Food Processing

    Emerging Technologies for the Food Industry: Volume 1 Fundamentals of Food Processing Technology (Apple Academic Press), pp. 131-183

2023

  1. Implementación del aprendizaje colaborativo utilizando la aplicación nearpod en asignaturas del área de nutrición y bromatología en el grado de farmacia

    Educación, tecnología, innovación y transferencia del conocimiento (Dykinson), pp. 2173-2182

  2. Phenolic acids and derivatives: Description, sources, properties, and applications

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 37-72

  3. Supercritical-assisted encapsulation of nutraceuticals

    Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds (Elsevier), pp. 325-359

2022

  1. Aprende microbiología jugando al Breakout EDU "El asesino invisible"

    Los ODS: avanzando hacia una educación sostenible : modelos y experiencias en el Máster en Profesor de Educación Secundaria Obligatoria y Bachillerato, Formación Profesional y Enseñanzas de Idiomas (Ediciones Universidad de Salamanca), pp. 351-363

  2. Effects of Irradiation on Food Bioactives

    RETENTION OF BIOACTIVES IN FOOD PROCESSING (SPRINGER INTERNATIONAL PUBLISHING AG), pp. 429-465

  3. Flipped Classroom y Educación Superior: metodología activa para el proceso de enseñanza aprendizaje en Bromatología

    Educar para transformar: Innovación pedagógica, calidad y TIC en contextos formativos (Dykinson), pp. 3349-3355

  4. Introductory overview on liposomes

    Liposomal Encapsulation in Food Science and Technology (Elsevier), pp. 1-14

  5. Strategies for stabilization and preservation of liposomes

    Liposomal Encapsulation in Food Science and Technology (Elsevier), pp. 223-237

  6. Vesicular delivery systems: applications and future trends in food technology

    Liposomal Encapsulation in Food Science and Technology (Elsevier), pp. 15-38

2021

  1. Green nanomaterials and nanotechnology for the food industry

    Green Functionalized Nanomaterials for Environmental Applications (Elsevier), pp. 215-256

  2. White wine polyphenols and health

    White Wine Technology (Elsevier), pp. 205-220

2020

  1. Advances in Supercritical Carbon dioxide Assisted Sterilization of Biological Matrices

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 660-677

  2. Biomedical and food applications of biopolymer-based liposome

    Biopolymer-Based Formulations: Biomedical and Food Applications (Elsevier), pp. 167-192

  3. Modern Applications of Supercritical Fluids Extraction in Food Toxicology

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 640-659

  4. Monitorizando el consumo de cannabis en España a través de las aguas residuales en el marco de la red ESAR-Net

    "Cannabis": evidencia científica vs. controversia social (Dykinson), pp. 103-113