• Vázquez, J.A.; Fernández-Compás, A.; Blanco, M.; Rodríguez-Amado, I.; Moreno, H.; Borderías, J.; Pérez-Martín, R.I. (2019) Development of bioprocesses for the integral valorisation of fish discards Biochemical Engineering Journal DOI:10.1016/j.bej.2019.02.004
  • Blanco, M.; Vázquez, J.A.; Pérez-Martín, R.I.; Sotelo, C.G. (2019) Collagen extraction optimization from the skin of the small-spotted catshark (S. Canicula) by response surface methodology Marine Drugs DOI:10.3390/md17010040
  • Sánchez, A.; Quinteiro, J.; Vázquez, J.A.; Perez-Martín, R.I.; Sotelo, C.G. (2019) Comparison of real-time PCR methods for quantification of European hake (Merluccius merluccius) in processed food samples Food Chemistry DOI:10.1016/j.foodchem.2018.08.031
  • Saman, P.; Fuciños, P.; Vázquez, J.A.; Pandiella, S.S. (2019) By-products of the rice processing obtained by controlled debranning as substrates for the production of probiotic bacteria Innovative Food Science and Emerging Technologies DOI:10.1016/j.ifset.2018.05.009
  • Iñarra B., Bald, C; Cebrián, M; Antelo, L.T.; Franco-Uría, A.; Vázquez, J.A; Pérez-Martín, R.I.; Zufía, J (2019) What to Do with Unwanted Catches: Valorisation Options and Selection Strategies " The European Landing Obligation" Springer ISBN:978-3-030-03308-8
  • Blanco, M.; Domínguez-Timón, F.; Pérez-Martín, R.I.; Fraguas, J.; Ramos-Ariza, P.; Vázquez, J.A.; Borderías, A.J,; Moreno, H.M. (2018) Valorization of recurrently discarded ¿sh species in trawler ¿sheries in North-West Spain Journal of Food Science and Technology DOI:10.1007/s13197-018-3376-7
  • García, M.R.; Vázquez, J.A.; Teixeira, I.G.; Alonso, A.A. (2018) Stochastic individual-based modeling of bacterial growth and division using flow cytometry Frontiers in Microbiology DOI:10.3389/fmicb.2017.02626
  • Albuquerque, B.R.; Prieto, M.A.; Vazquez, J.A.; Barreiro, M.F.; Barros, L.; Ferreira, I.C.F.R. (2018) Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques Food Research International DOI:10.1016/j.foodres.2018.04.061