Investigation of using bottom or fly pine-olive pruning ash to produce environmental friendly ceramic materials

Eliche-Quesada, D., Felipe-Sesé, M. A., Moreno-Molina, A. J., Franco, F., & Infantes-Molina, A. (2017). Investigation of using bottom or fly pine-olive pruning ash to produce environmental friendly ceramic materials. Applied Clay Science, 135, 333-346.

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Eliche-Quesada, D., Felipe-Sesé, M. A., Moreno-Molina, A. J., Franco, F., & Infantes-Molina, A.

Characterization and evaluation of rice husk ash and wood ash in sustainable clay matrix bricks.

Eliche-Quesada, D., Felipe-Sesé, M. A., López-Pérez, J. A., & Infantes-Molina, A. (2017). Characterization and evaluation of rice husk ash and wood ash in sustainable clay matrix bricks. Ceramics International, 43(1), 463-475.

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Eliche-Quesada, D., Felipe-Sesé, M. A., López-Pérez, J. A., & Infantes-Molina, A.

Wood Bottom Ash and GeoSilex: A By-Product of the Acetylene Industry as Alternative Raw Materials in Calcium Silicate Units.

Felipe-Sesé, M. A., Pérez-Villarejo, L., Castro, E., & Eliche-Quesada, D. (2020). Wood Bottom Ash and GeoSilex: A By-Product of the Acetylene Industry as Alternative Raw Materials in Calcium Silicate Units. Materials, 13(2), 489.

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Felipe-Sesé, M. A., Pérez-Villarejo, L., Castro, E., & Eliche-Quesada, D.

Biomass bottom ash waste and by-products of the acetylene industry as raw materials for unfired bricks

Eliche-Quesada, D., Felipe-Sesé, M. A., & Fuentes-Sánchez, M. J. (2021). Biomass bottom ash waste and by-products of the acetylene industry as raw materials for unfired bricks. Journal of Building Engineering, 38, 102191.

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Eliche-Quesada, D., Felipe-Sesé, M. A., & Fuentes-Sánchez, M. J.

2-Piece Cork Stoppers as Alternative for Valorization of Thin Cork Planks: Analysis by LCA Methodology

Flor-Montalvo, Francisco J., Agustín S.-T. Ledesma, Eduardo M. Cámara, Emilio Jiménez-Macías, Jorge L. García-Alcaraz, and Julio Blanco-Fernandez. 2021. "2-Piece Cork Stoppers as Alternative for Valorization of Thin Cork Planks: Analysis by LCA Methodology" Foods 10, no. 4: 873. https://doi.org/10.3390/foods10040873

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Flor-Montalvo, Francisco J., Agustín S.-T. Ledesma, Eduardo M. Cámara, Emilio Jiménez-Macías, Jorge L. García-Alcaraz, and Julio Blanco-Fernandez. 2021.