Tipo de Publicaciónordenação descendente Año Pais Coordinador
State-of-the-Art Using Bibliometric Analysis ofWind-Speed and -Power Forecasting Methods Applied in Power Systems Artículos 2022 España
An Update on the Electronic Connection Issues of Low Power SWTs in AC-Coupled Systems: A Review and Case Study Artículos 2022 España
Regeneration of plants from embryogenic cell suspensions os cv. "Datil" (Musa AA): Morphological evaluation of plants in the field Artículos 2018 España
Ould Saadi et al. (2020). Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir. Food Sci Technol Int, doi: 10.1177/1082013220908089. Artículos 2020 España
Fernández et al. (2020). Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling. Food Chemistry, DOI: 10.1016/j.foodchem.2019.125936. Artículos 2020 España
Review of Polygeneration Schemes with Solar Cooling Technologies and Potential Industrial Applications Artículos 2021 España
Martinez-Lopez et al. (2020). Nutraceutical value of kiwicha (Amaranthus caudatus L.). Journal of Functional Foods, DOI: 10.1016/j.jff.2019.103735 Artículos 2020 España
Propagacion del banano: tecnicas tradicionales, nuevas tecnologias e innovaciones Artículos 2018 España
Selma-Gracia (2020). Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion. Food Hydrocolloids, 103, 105687. Artículos 2020 España
Guiotto et al. (2020). Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds. Foods, DOI: 10.3390/foods9060819 Artículos 2020 España
Towards Optimal Management in Microgrids: An Overview Artículos 2021 España
Darrieus turbine for applications in Urban Environments Artículos 2022 España
Montserrat-de la Paz et al. (2020).Evaluation of Anti-Inflammatory and Atheroprotective Properties of Wheat Gluten Protein Hydrolysates in...Foods. DOI: 10.3390/foods9070854 Artículos 2020 España
16 caminos hacia la transformación. Explorando la relación universidad y sociedad y su contribución al bienestar desde la red CYTED Multibien Artículos 2020 España
Ahmed et al. (2020). Combined effect of chia flour and soy lecithin incorporation on nutritional and technological quality of fresh bread... Foods, DOI: 10.3390/foods9040446 Artículos 2020 España

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