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He is affiliated to the Science Department, Basque Culinary Center, Mondragon University, Spain. His research interests reflect in his wide range of publications in various national and international journals.
His research field is expertise in Medicinal Plants, Natural Product Chemistry, Natural Product Research, Biocompatibility, Prosthetics, Bone, Ceramics, Food Biotechnology, Osseointegration, Ion Implantation, Biotechnology, Cell Culture, Food Science, Food Biochemistry.
Research Article: J Food Microbiol Saf Hyg 2016, 1:105