Publicaciones en colaboración con investigadores/as de Universidade do Algarve (8)

2023

  1. Inteligencia artificial en la comunicación deportiva del deporte profesional: el caso de la segunda división española de fútbol

    Pangea: revista de la Red Académica Iberoamericana de Comunicación, Vol. 14, Núm. 1, pp. 28-44

  2. Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends

    Foods, Vol. 12, Núm. 19

2021

  1. Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 10, pp. 4076-4089

2019

  1. Complexity in Forecasting and Predictive Models

    Complexity, Vol. 2019

  2. Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2697-2707

  3. Elicitation improves rosmarinic acid content and antioxidant activity in Thymus lotocephalus shoot cultures

    Industrial Crops and Products, Vol. 137, pp. 214-220

  4. The influence of in vitro gastrointestinal digestion on the chemical composition and antioxidant and enzyme inhibitory capacities of carob liqueurs obtained with different elaboration techniques

    Antioxidants, Vol. 8, Núm. 11

2018

  1. Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.)

    European Food Research and Technology, Vol. 244, Núm. 12, pp. 2213-2229