Publications by the researcher in collaboration with Alberto De Vega Martín (34)

2019

  1. Microscopy and spectroscopy tools for the description of delignification

    Cellulose Chemistry and Technology, Vol. 53, Núm. 1-2, pp. 87-97

2017

  1. Formosolv fractionation of hemp hurds

    Industrial Crops and Products, Vol. 97, pp. 252-259

2015

  1. Fractionation of Miscanthus x giganteus via modification of the Formacell process

    Industrial Crops and Products, Vol. 77, pp. 275-281

2014

  1. Evaluation of agave fiber delignification by means of microscopy techniques and image analysis

    Microscopy and Microanalysis, Vol. 20, Núm. 5, pp. 1436-1446

  2. Fotonic and electron microscopy images for quality evaluation of delignification of agave fibers

    Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics)

2010

  1. Bleaching Miscanthus x giganteus Acetosolv pulps with hydrogen peroxide/acetic acid.: Part 2. Behaviour in acetic acid media

    Afinidad: Revista de química teórica y aplicada, Vol. 67, Núm. 545, pp. 33-38

  2. Delignification of Miscanthus × Giganteus by the Milox process

    Bioresource Technology, Vol. 101, Núm. 9, pp. 3188-3193

  3. Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Agave atrovirens Karw

    Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (Wiley-Blackwell), pp. 619-625

  4. Formic and acetic acid as agents for a cleaner fractionation of Miscanthus x giganteus

    Journal of Cleaner Production, Vol. 18, Núm. 4, pp. 395-401

  5. Highly purified pulps from Miscanthus x giganteus.: A comparative study of a new TCF bleaching sequence applied to organosolv pulps

    Afinidad: Revista de química teórica y aplicada, Vol. 67, Núm. 546, pp. 123-128

  6. Miscanthus x giganteus bark organosolv fractionation: Fate of lipophilic components and formation of valuable phenolic byproducts

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 14, pp. 8279-8285