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Foods (Basel, Switzerland)|June 24, 2022
Recovery of High Value-Added Compounds from Food By-ProductBeatriz Gullón, Remedios YáñezFoods (Basel, Switzerland)|November 25, 2020
Environmentally Friendly Hydrothermal Processing of Melon by-Products for the Recovery of Bioactive Pectic-OligosaccharidesXiana Rico, Beatriz Gullón, Remedios YáñezAntioxidants (Basel, Switzerland)|October 23, 2021
Identification and Recovery of Valuable Bioactive Compounds from Potato Peels: A Comprehensive ReviewBeatriz Rodríguez-Martínez, Beatriz Gullón, Remedios YáñezNew Biotechnology|August 24, 2024
Exploiting UPO versatility to transform rutin in more soluble and bioactive productsAbel Muñiz-Mouro, Beatriz Gullón, Gemma EibesFood & Function|October 8, 2016
Assessment of the prebiotic effect of quinoa and amaranth in the human intestinal ecosystemBeatriz Gullón, Patricia Gullón, Freni K Tavaria, et al.Food Research International (Ottawa, Ont.)|April 26, 2020
Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overviewXiana Rico, Beatriz Gullón, José Luis Alonso, et al.Food & Function|July 2, 2016
Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilageDiana Moreira, Beatriz Gullón, Patricia Gullón, et al.Bioresource Technology|February 27, 2007
L-lactic acid production from apple pomace by sequential hydrolysis and fermentationBeatriz Gullón, Remedios Yáñez, José Luis Alonso, et al.Journal of Agricultural and Food Chemistry|June 15, 2007
Production of L-lactic acid and oligomeric compounds from apple pomace by simultaneous saccharification and fermentation: a response surface methodology assessmentBeatriz Gullón, Gil Garrote, José Luis Alonso, et al.Bioresource Technology|July 22, 2021
Fast-growing Paulownia wood fractionation by microwave-assisted hydrothermal treatment: A kinetic assessmentPablo G Del Río, Beatriz Gullón, Aloia Romaní, et al.Pageof 7