SILVIA PASTORIZA DE LA CUEVA-rekin lankidetzan egindako argitalpenak (9)

2024

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

    Antioxidants, Vol. 13, Núm. 4

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

    Foods, Vol. 13, Núm. 8

2022

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

    Journal of Cleaner Production, Vol. 328

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

2019

  1. Furosine and 5-hydroxymethylfurfural as chemical markers of tea processing and storage

    Food Control, Vol. 99, pp. 73-78

  2. 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