Biochar production from microalgae: a new sustainable approach to wastewater treatment based on a circular economy从微藻生产生物炭: 基于循环经济的废水处理新的可持续方法ENZYME AND MICROBIAL TECHNOLOGYIF3.72023-09-017PRE
Nanostructures in microalgae biorefinery: a potential approach in the blue economy designBIOMASS CONVERSION AND BIOREFINERYIF4.12022-10-201PRE
Development of pH indicators from nanofibers containing microalgal pigment for monitoring of food qualityFOOD BIOSCIENCEIF5.92021-12-0111PRE
Role of microalgae in circular bioeconomy: from waste treatment to biofuel productionCLEAN TECHNOLOGIES AND ENVIRONMENTAL POLICYIF3.92021-07-0632PREAI
Development of time-pH indicator nanofibers from natural pigments: An emerging processing technology to monitor the quality of foodsLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62021-05-0132PREAI
Microalgae starch: A promising raw material for the bioethanol productionINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESIF8.52020-12-0147PREAI
Antioxidant ultrafine fibers developed with microalga compounds using a free surface electrospinningFOOD HYDROCOLLOIDSIF12.42019-08-0147PREAI
Potential of Chlorella fusca LEB 111 cultivated with thermoelectric fly ashes, carbon dioxide and reduced supply of nitrogen to produce macromoleculesBIORESOURCE TECHNOLOGYIF92019-04-0116PREAI
Enhancement of the carbohydrate content in Spirulina by applying CO2, thermoelectric fly ashes and reduced nitrogen supplyINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESIF8.52019-02-0123PREAI
Development of pH indicator from PLA/PEO ultrafine fibers containing pigment of microalgae originINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESIF8.52018-10-0153PREAI
Microalgae protein heating in acid/basic solution for nanofibers production by free surface electrospinningJOURNAL OF FOOD ENGINEERINGIF5.82018-08-0114PREAI
Development of powdered food with the addition of Spirulina for food supplementation of the elderly populationINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESIF6.82016-10-0154PREAI
Microalgae as a new source of bioactive compounds in food supplementsCURRENT OPINION IN FOOD SCIENCEIF9.12016-02-01214PREAI