2024

1. A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry

   Foods, Vol. 13, Núm. 6

2. Actinobacteria Isolated from Soils of Arid Saharan Regions Display Simultaneous Antifungal and Plant Growth Promoting Activities

   Current Microbiology, Vol. 81, Núm. 10

3. An innovative beverage made from revalorized broccoli and carrots by-products

   Acta Horticulturae, pp. 187-194

4. Application of LED lighting in cereal production: Use and benefits

   Light-Emitting Diodes (LEDs): Applications, Performance and Challenges (Nova Science Publishers, Inc.), pp. 231-244

5. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

   Foods, Vol. 13, Núm. 1

6. Aunque no lo sepan, las empresas pueden ayudar a combatir la violencia de género.

   Revista justicia & trabajo, Núm. 4, pp. 109-131

7. Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients

   Applied Food Research, Vol. 4, Núm. 1

8. Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization

   Foods

9. Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review

   Applied Sciences (Switzerland), Vol. 14, Núm. 11

10. Derechos de las trabajadoras víctimas de violencia de género y violencia sexual

    Guía práctica sobre medidas de apoyo a las víctimas de violencia de género y abusos sexuales (Laborum), pp. 101-134

11. Developing a functional gluten-free sourdough bread by incorporating quinoa, amaranth, rice and spirulina

    LWT, Vol. 201

12. Development of Functional Muffins with Fruits of the Chilean Forest (Calafate and Maqui) and Supplemented with Prebiotic Fiber

    Applied Sciences (Switzerland), Vol. 14, Núm. 17

13. Eco-Friendly Postharvest Technologies to Preserve or Enhance the Quality and Safety of Fruit and Vegetable Products

    Foods

14. Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

    Food Science and Nutrition, Vol. 12, Núm. 1, pp. 385-398

15. Formulation and Physical–Chemical Analysis of Functional Muffin Made with Inulin, Moringa, and Cacao Adapted for Elderly People with Parkinson’s Disease

    Antioxidants, Vol. 13, Núm. 6

16. Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds

    Food and Bioprocess Technology, Vol. 17, Núm. 9, pp. 2631-2643

17. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57

18. Implicaciones para las PYMES de las reformas laborales más recientes

    Revista General de Derecho del Trabajo y de la Seguridad Social, Núm. 67

19. Informe sobre la negociación colectiva en la Región de Murcia 2023

    Consejo Económico y Social de la Región de Murcia

20. La nota de trabajo personal en la relación laboral y sus excepciones

    Revista de Trabajo y Seguridad Social. CEF, Núm. 479, pp. 21-45