Publikationen, an denen er mitarbeitet ARANTZAZU VALDES GARCIA (48)

2023

  1. Effect of Almond Skin Waste and Glycidyl Methacrylate on Mechanical and Color Properties of Poly(ε-caprolactone)/Poly(lactic acid) Blends

    Polymers, Vol. 15, Núm. 4

  2. Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste

    Frontiers in Nutrition, Vol. 9

  3. Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production

    Foods, Vol. 12, Núm. 12

2022

  1. Extraction and Characterization of Antioxidant Compounds in Almond (Prunus amygdalus) Shell Residues for Food Packaging Applications

    Membranes, Vol. 12, Núm. 8

2021

  1. Effect of frying and roasting processes on the oxidative stability of sunflower seeds (Helianthus annuus) under normal and accelerated storage conditions

    Foods, Vol. 10, Núm. 5

  2. Multilayer films based on poly(Lactic acid)/gelatin supplemented with cellulose nanocrystals and antioxidant extract from almond shell by-product and its application on hass avocado preservation

    Polymers, Vol. 13, Núm. 21

2020

  1. Gelatin-based antimicrobial films incorporating pomegranate (Punica granatum L.) seed juice by-product

    Molecules, Vol. 25, Núm. 1

  2. Impact of olive extract addition on corn starch-based active edible films properties for food packaging applications

    Foods, Vol. 9, Núm. 9

  3. Novel antioxidant packaging films based on poly(ε-caprolactone) and almond skin extract: Development and effect on the oxidative stability of fried almonds

    Antioxidants, Vol. 9, Núm. 7, pp. 1-18

  4. Physicochemical and functional properties of active fish gelatin-based edible films added with aloe vera gel

    Foods, Vol. 9, Núm. 9

2019

  1. Reducing off-flavour in commercially available polyhydroxyalkanoate materials by autooxidation through compounding with organoclays

    Polymers, Vol. 11, Núm. 6

2018

  1. Analysis of the approach to companies of students of food technology. From theory to practice

    EDULEARN18 Proceedings: 10th International Conference on Education and New Learning Technology (July 2nd-4th, 2018, Palma, Spain)

  2. Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

    Trends in Food Science and Technology, Vol. 77, pp. 120-130

  3. Análisis del acercamiento a empresas de alumnos de tecnología de los alimentos. De la teoría a la práctica

    Memorias del Programa de Redes-I3CE de calidad, innovación e investigación en docencia universitaria: Convocatoria 2017-18 (Instituto de Ciencias de la Educación), pp. 865-880

  4. Recent trends in microencapsulation for smart and active innovative textile products

    Current Organic Chemistry, Vol. 22, Núm. 12, pp. 1237-1248

2017

  1. Elaboración de materiales didácticos para fomentar el aprendizaje autónomo en trabajos de investigación en Química Analítica

    Memorias del Programa de Redes-I3CE de calidad, innovación e investigación en docencia universitaria: Convocatoria 2016-17 (Instituto de Ciencias de la Educación), pp. 1988-1992

  2. Elaboración de materiales didácticos para fomentar el aprendizaje autónomo en trabajos de investigación en Química Analítica

    XV Jornades de Xarxes d’Investigació en Docència Universitària-XARXES 2017: Llibre d'actes

  3. Elaboración de materiales didácticos relacionados con herramientas audiovisuales para fomentar el aprendizaje autónomo en trabajos de fin de grado, master y doctorado en Química Analítica

    Investigación en docencia universitaria: diseñando el futuro a partir de la innovación educativa (Octaedro), pp. 914-926

  4. Starch-based biomaterials and nanocomposites

    Handbook of Composites from Renewable Materials (wiley), pp. 623-636

  5. State of the art of antimicrobial edible coatings for food packaging applications

    Coatings, Vol. 7, Núm. 4