Publicacións nas que colabora con Miguel Angelo Cerqueira (87)

2024

  1. Active Low-Density Polyethylene-Based Films by Incorporating α-Tocopherol in the Free State and Loaded in PLA Nanoparticles: A Comparative Study

    Foods, Vol. 13, Núm. 3

  2. Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study

    Food Hydrocolloids, Vol. 157

  3. Designing an antimicrobial film for wound applications incorporating bacteriophages and ε-poly-L-lysine

    International Journal of Biological Macromolecules, Vol. 268

  4. Influence of edible multilayer coatings with Opuntia stenopetala polysaccharides and Flourensia microphylla extract on the shelf-life of cherry tomato (Solanum lycopersicum L.)

    Scientia Horticulturae, Vol. 332

  5. Innovative films by embedding magnetic nanoparticles in cellulose acetate

    Food Packaging and Shelf Life, Vol. 42

  6. Mayonnaise produced by ultrasound-assisted emulsification using plant-based and “clean label” ingredients

    Food Bioscience, Vol. 61

  7. Resveratrol-loaded octenyl succinic anhydride modified starch emulsions and hydroxypropyl methylcellulose (HPMC) microparticles: Cytotoxicity and antioxidant bioactivity assessment after in vitro digestion

    International Journal of Biological Macromolecules, Vol. 259

  8. Rhamnolipids: A biosurfactant for the development of lipid-based nanosystems for food applications

    Comprehensive Reviews in Food Science and Food Safety, Vol. 23, Núm. 1, pp. 1-21

2023

  1. Antiviral edible coatings and films: A strategy to ensure food safety

    Trends in Food Science and Technology, Vol. 138, pp. 551-563

  2. Bacteriophage Delivery Systems for Food Applications: Opportunities and Perspectives

    Viruses, Vol. 15, Núm. 6

  3. Characterization of Sodium Alginate-Based Films Blended with Olive Leaf and Laurel Leaf Extracts Obtained by Ultrasound-Assisted Technology

    Foods, Vol. 12, Núm. 22

  4. Edible alginate-based films with anti-SARS-CoV-2 activity

    Food Microbiology, Vol. 113

  5. Encapsulation of vitamin D3 using rhamnolipids-based nanostructured lipid carriers

    Food Chemistry, Vol. 427

  6. Food additive manufacturing with lipid-based inks: Evaluation of phytosterol-lecithin oleogels

    Journal of Food Engineering, Vol. 341

  7. Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties

    Food Hydrocolloids, Vol. 143

  8. Lactoferrin as a carrier of iron: Development and physicochemical characterization

    Food Hydrocolloids, Vol. 142

  9. Recent advances in oral delivery systems of resveratrol: foreseeing their use in functional foods

    Food and Function, Vol. 14, Núm. 23, pp. 10286-10313

2022

  1. Active Flexible Films for Food Packaging: A Review

    Polymers, Vol. 14, Núm. 12

  2. Assessment of the Antibiofilm Performance of Chitosan-Based Surfaces in Marine Environments

    International Journal of Molecular Sciences, Vol. 23, Núm. 23

  3. Corrigendum to ‘Safety and fate of nanomaterials in food: The role of in vitro tests’ [Trends in Food Science & Technology 109 (20221) 3128] (Trends in Food Science & Technology (2021) 109 (593–607), (S0924224421000509), (10.1016/j.tifs.2021.01.050))

    Trends in Food Science and Technology