Publicaciones (16) Publicaciones de Jone Ibarruri Zamakona

2024

  1. Content and Bioaccessibility of Minerals and Proteins in Fish-Bone Containing Side-Streams from Seafood Industries

    Marine Drugs, Vol. 22, Núm. 4

  2. Recovery of savory compounds from mussel cooking side stream as circular economy solution

    Environmental Challenges, Vol. 14

  3. Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project

    Sustainability (Switzerland) , Vol. 16, Núm. 5

2023

  1. Anti-Steatotic Effects of Chlorella vulgaris, Nannochloropsis gaditana and Gracilaria vermiculophylla Algae Extracts in AML-12 Hepatocytes

    Nutrients, Vol. 15, Núm. 8

  2. Enhancement of Biomass and Protein Production of Chlorella protothecoides in Heterotrophic Cultivation Using Expired Juices as Alternative Source of Nutrients for an Added-Value Biorefinery Scheme

    Fermentation, Vol. 9, Núm. 4

  3. Evaluation of Valorisation Strategies to Improve Grape Stems’ Nutritional Value as an Ingredient for Ruminants’ Diets

    Sustainability (Switzerland), Vol. 15, Núm. 15

  4. Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ Diets

    Animals, Vol. 13, Núm. 9

  5. Production of Bioactive Peptides from Hake By-Catches: Optimization and Scale-Up of Enzymatic Hydrolysis Process

    Marine Drugs, Vol. 21, Núm. 11

2022

  1. Filamentous fungi processing by solid-state fermentation

    Current Developments in Biotechnology and Bioengineering: Filamentous Fungi Biorefinery (Elsevier), pp. 251-292

2021

  1. Enzymatic processes for the production of food ingredients from food processing by-products

    Value-Addition in Food Products and Processing Through Enzyme Technology (Elsevier), pp. 83-100

  2. Solid state fermentation as a tool to stabilize and improve nutritive value of fruit and vegetable discards: Effect on nutritional composition, in vitro ruminal fermentation and organic matter digestibility

    Animals, Vol. 11, Núm. 6

  3. Valorisation of brewer’s spent yeasts’ hydrolysates as high-value bioactive molecules

    Sustainability (Switzerland), Vol. 13, Núm. 12

  4. Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production

    Journal of Environmental Management, Vol. 281

2019

  1. Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value

    Waste and Biomass Valorization, Vol. 10, Núm. 12, pp. 3687-3700

  2. Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.

    Bioprocess and Biosystems Engineering, Vol. 42, Núm. 8, pp. 1285-1300

2018

  1. Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products

    Waste and Biomass Valorization, Vol. 9, Núm. 11, pp. 2107-2115