Liposomal Encapsulation of Carvacrol to Obtain Active Poly (Vinyl Alcohol) Films by Johana Andrade, Chelo González-Martínez, Amparo Chiralt

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Improving the Scientific Literacy of Food Engineering Students in Electrohydrodynamic Processing by Means of Zein Solutions by Sergio Torres-Giner, Alberto Yuste, Chelo González-Martínez

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Circular Bioeconomy: Novel Processes and Materials for Food Preservation by Sergio Torrres-Giner, Amparo Chiralt, Chelo González-Martínez

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Influence of the Cellulose Purification Method on the Properties of PVA Composites with Almond Shell Fibres by Irene Gil-Guillén, Chelo González-Martínez, Amparo Chiralt

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PhD competences of food studies by Chelo Gonzalez-Martinez, Cristina L.M. Silva, Rui Costa

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Physical and Antimicrobial Properties of Starch-PVA Blend Films as Affected by the Incorporation of Natural Antimicrobial Agents by Amalia Cano, Maite Cháfer, Amparo Chiralt, Chelo González-Martínez

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Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt by Neus Bernat, Maite Chafera, Amparo Chiralt, Chelo Gonzalez-Martınez

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Production of Polyhydroxyalkanoates for Biodegradable Food Packaging Applications Using <i>Haloferax mediterranei</i> and Agrifood Wastes by Lorena Atarés, Amparo Chiralt, Chelo González-Martínez, Maria Vargas

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Disaccharide incorporation to improve survival during storage of spray dried Lactobacillus rhamnosus in whey protein-maltodextrin carriers by Jacqueline Agudelo, Amalia Cano, Chelo González-Martínez, Amparo Chiralt

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Vegetable milks and their fermented derivative products by Neus Bernat, Maite Cháfer, Amparo Chiralt, Chelo González-Martínez

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Application of Ultrasound Pre-Treatment for Enhancing Extraction of Bioactive Compounds from Rice Straw by Pedro A. V. Freitas, Chelo González-Martínez, Amparo Chiralt

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Biodegradable Antimicrobial Films for Food Packaging: Effect of Antimicrobials on Degradation by Eva Hernández-García, María Vargas, Chelo González-Martínez, Amparo Chiralt

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Biodegradation of PLA-PHBV Blend Films as Affected by the Incorporation of Different Phenolic Acids by Eva Hernández-García, Maria Vargas, Amparo Chiralt, Chelo González-Martínez

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Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders by Chelo Gonzalez-Martınez, Peter Ho, Luis Cunha, Oliver Schluter, Paola Pittia

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Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide by Irene Gil-Guillén, Pedro A. V. Freitas, Chelo González-Martínez, Amparo Chiralt

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Influence of the Purification Degree of Cellulose from <i>Posidonia oceanica</i> on the Properties of Cellulose-PLA Composites by Paula Camarena-Bononad, Pedro A. V. Freitas, Chelo González-Martínez, Amparo Chiralt, Maria Vargas

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Subcritical Water Extraction for Valorisation of Almond Skin from Almond Industrial Processing by Pedro A. V. Freitas, Laia Martín-Pérez, Irene Gil-Guillén, Chelo González-Martínez, Amparo Chiralt

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Multilayer Sheets Based on Double Coatings of Poly(3-hydroxybutyrate-<i>co</i>-3-hydroxyvalerate) on Paper Substrate for Sustainable Food Packaging Applications by Eva Hernández-García, Pedro A. V. Freitas, Pedro Zomeño, Chelo González-Martínez, Sergio Torres-Giner

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Valorization of Rice Straw into Cellulose Microfibers for the Reinforcement of Thermoplastic Corn Starch Films by Pedro A. V. Freitas, Carla I. La Fuente Arias, Sergio Torres-Giner, Chelo González-Martínez, Amparo Chiralt

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Applying Subcritical Water Extraction to Obtain Bioactive Compounds and Cellulose Fibers from Brewer Spent Grains by Paula Andrea Gomez-Contreras, Catalina Obando, Pedro Augusto Vieira de Freitas, Laia Martin-Perez, Amparo Chiralt, Chelo Gonzalez-Martinez

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