Escuela de Ingeniería de Gipuzkoa
Centro
University College Cork
Cork, IrlandaPublicaciones en colaboración con investigadoras/es de University College Cork (15)
2021
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Electron-phonon coupling and electronic thermoelectric properties of n -type PbTe driven near the soft-mode phase transition via lattice expansion
Physical Review B, Vol. 104, Núm. 4
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The origin of the lattice thermal conductivity enhancement at the ferroelectric phase transition in GeTe
npj Computational Materials, Vol. 7, Núm. 1
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The power flow and the wave energy flux at an operational wave farm: Findings from Mutriku, Bay of Biscay
Ocean Engineering, Vol. 227
2020
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Giant thermoelectric power factor in charged ferroelectric domain walls of GeTe with Van Hove singularities
npj Computational Materials, Vol. 6, Núm. 1
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Structural and thermal transport properties of ferroelectric domain walls in GeTe from first principles
Physical Review B, Vol. 101, Núm. 18
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Towards temperature-induced topological phase transition in SnTe: A first-principles study
Physical Review B, Vol. 101, Núm. 23
2019
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From seafood waste to active seafood packaging: An emerging opportunity of the circular economy
Journal of Cleaner Production, Vol. 208, pp. 86-98
2018
2017
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Energy consumption for shortcuts to adiabaticity
Physical Review A, Vol. 96, Núm. 2
2015
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Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties
RSC Advances, Vol. 5, Núm. 11, pp. 8182-8189
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Quality attributes of map packaged ready-to-eat baby carrots by using chitosan-based coatings
Postharvest Biology and Technology, Vol. 100, pp. 142-150
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Valorization of industrial by-products: Development of active coatings to reduce food losses
Journal of Cleaner Production, Vol. 100, pp. 179-184
2014
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FTIR characterization of protein-polysaccharide interactions in extruded blends
Carbohydrate Polymers, Vol. 111, pp. 598-605
2012
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Extrusion of soy protein with gelatin and sugars at low moisture content
Journal of Food Engineering, Vol. 110, Núm. 1, pp. 53-59
2011
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Characterization of soy protein-based films prepared with acids and oils by compression
Journal of Food Engineering, Vol. 107, Núm. 1, pp. 41-49