Ana Gloria Cervera Mata-rekin lankidetzan egindako argitalpenak (20)

2024

  1. Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity

    Antioxidants, Vol. 13, Núm. 4

  2. Biofortification of Cucumbers with Iron Using Bio-Chelates Derived from Spent Coffee Grounds: A Greenhouse Trial

    Agronomy, Vol. 14, Núm. 9

  3. New Insights into the Use of Spent Coffee Grounds By-products as Zn Bio-chelates for Lettuce Biofortification

    Journal of Soil Science and Plant Nutrition, Vol. 24, Núm. 1, pp. 679-683

  4. Zn Biofortification of Dutch Cucumbers with Chemically Modified Spent Coffee Grounds: Zn Enrichment and Nutritional Implications

    Foods, Vol. 13, Núm. 8

2023

  1. Hydrochars Derived from Spent Coffee Grounds as Zn Bio-Chelates for Agronomic Biofortification

    Sustainability (Switzerland), Vol. 15, Núm. 13

  2. Influence of the application of charred and uncharred spent coffee grounds on soil Carbon and Nitrogen cycles

    Archives of Agronomy and Soil Science, Vol. 69, Núm. 14, pp. 3235-3251

  3. Sequential effects of spent coffee grounds on soil physical properties

    Soil Use and Management, Vol. 39, Núm. 1, pp. 286-297

2022

  1. Spent coffee grounds by-products and their influence on soil C–N dynamics

    Journal of Environmental Management, Vol. 302

  2. Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative Review

    Agronomy, Vol. 12, Núm. 11

2021

  1. Hydrophobicity and surface free energy to assess spent coffee grounds as soil amendment. Relationships with soil quality

    Catena, Vol. 196

  2. Intrusions of dust and iberulites in Granada basin (Southern Iberian Peninsula). Genesis and formation of atmospheric iberulites

    Atmospheric Research, Vol. 248

  3. Spent coffee grounds as a source of smart biochelates to increase Fe and Zn levels in lettuces

    Journal of Cleaner Production, Vol. 328

  4. Washed hydrochar from spent coffee grounds: A second generation of coffee residues. Evaluation as organic amendment

    Waste Management, Vol. 120, pp. 322-329

2020

  1. Mineral profile of weight loss related foods marketed in Spain

    Food Chemistry, Vol. 313

  2. Phytotoxicity and chelating capacity of spent coffee grounds: Two contrasting faces in its use as soil organic amendment

    Science of the Total Environment, Vol. 717

  3. Short-term impact of spent coffee grounds over soil organic matter composition and stability in two contrasted Mediterranean agricultural soils

    Journal of Soils and Sediments, Vol. 20, Núm. 3, pp. 1182-1198

2019

  1. Bacterial community structure of two Mediterranean agricultural soils amended with spent coffee grounds

    Applied Soil Ecology, Vol. 137, pp. 12-20

  2. Short-term effects of spent coffee grounds on the physical properties of two Mediterranean agricultural soils

    International Agrophysics, Vol. 33, Núm. 2, pp. 205-216

  3. Spent coffee grounds improve the nutritional value in elements of lettuce (Lactuca sativa L.) and are an ecological alternative to inorganic fertilizers

    Food Chemistry, Vol. 282, pp. 1-8

2018

  1. Impact of spent coffee grounds as organic amendment on soil fertility and lettuce growth in two Mediterranean agricultural soils

    Archives of Agronomy and Soil Science, Vol. 64, Núm. 6, pp. 790-804