Publicaciones en las que colabora con EULOGIO CASTRO GALIANO (17)

2024

  1. Towards the Integral Valorization of Olive Pomace-Derived Biomasses through Biorefinery Strategies

    ChemBioEng Reviews, Vol. 11, Núm. 2, pp. 253-277

2023

  1. Grapevine Shoot Extract Rich in Trans-Resveratrol and Trans-ε-Viniferin: Evaluation of Their Potential Use for Cardiac Health

    Foods, Vol. 12, Núm. 23

  2. Integrated techno-economic and environmental assessment of biorefineries: review and future research directions

    Sustainable Energy and Fuels, Vol. 7, Núm. 17, pp. 4031-4050

2022

  1. Combined Extraction and Ethanol Organosolv Fractionation of Exhausted Olive Pomace for Bioactive Compounds

    Advanced Sustainable Systems, Vol. 6, Núm. 4

  2. Hepatopreventive properties of hydroxytyrosol and mannitol-rich extracts obtained from exhausted olive pomace using green extraction methods

    Food and Function, Vol. 18, Núm. 1

2021

  1. Corrigendum to “A biorefinery approach to obtain antioxidants, lignin and sugars from exhausted olive pomace” [J. Ind. Eng. Chem. 96 (2021) 356–363](S1226086X2100071X)(10.1016/j.jiec.2021.01.042)

    Journal of Industrial and Engineering Chemistry

  2. Editorial: New Insights Into the Valorization of Agricultural and Agroindustrial Byproducts Through Biorefinery Cascade Processing

    Frontiers in Energy Research

  3. Olive pomace-derived biomasses fractionation through a two-step extraction based on the use of ultrasounds: Chemical characteristics

    Foods, Vol. 10, Núm. 1

  4. Production of renewable products from brewery spent grains

    Waste Biorefinery: Value Addition through Resource Utilization (Elsevier), pp. 305-347

  5. Recovery of bioactive compounds from industrial exhausted olive pomace through ultrasound-assisted extraction

    Biology, Vol. 10, Núm. 6

2020

  1. Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids

    Food Chemistry, Vol. 320

  2. How Cultivar and Extraction Conditions Affect Antioxidants Type and Extractability for Olive Leaves Valorization

    ACS Sustainable Chemistry and Engineering, Vol. 8, Núm. 13, pp. 5107-5118

  3. Olive-derived biomass as a renewable source of value-added products

    Process Biochemistry, Vol. 97, pp. 43-56

  4. Valorization of olive mill leaves through ultrasound-assisted extraction

    Food Chemistry, Vol. 314

2019

  1. Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions

    Food Chemistry, Vol. 293, pp. 161-168

  2. Optimization of oleuropein and luteolin-7-o-glucoside extraction from olive leaves by ultrasound-assisted technology

    Energies, Vol. 12, Núm. 13

  3. Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status

    Bioresource Technology, Vol. 280, pp. 459-477