Publikationen in Zusammenarbeit mit Forschern von Universidade do Minho (106)

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

    International Journal of Biological Macromolecules, Vol. 268

  3. 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

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

    Food Microbiology, Vol. 113

  4. Editorial: Sustainable food systems in Ibero-America

    Frontiers in Sustainable Food Systems

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

    Food Chemistry, Vol. 427

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

    Food Hydrocolloids, Vol. 143

  7. From mouth to gut: microfluidic in vitro simulation of human gastro-intestinal digestion and intestinal permeability

    Analyst, Vol. 148, Núm. 14, pp. 3193-3203

  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

  10. Sulfur-containing compounds from plants

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402

2022

  1. Active Flexible Films for Food Packaging: A Review

    Polymers, Vol. 14, Núm. 12

  2. 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

  3. Effect of prebiotic fermentation products from primary human gut microbiota on an in vitro intestinal model

    Journal of Functional Foods, Vol. 96

  4. Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels

    Gels, Vol. 8, Núm. 1

  5. Hyaluronic acid-amphotericin B nanocomplexes: a promising anti-leishmanial drug delivery system

    Biomaterials Science, Vol. 10, Núm. 8, pp. 1952-1967

  6. Hydroxypropyl methylcellulose-based micro- and nanostructures for encapsulation of melanoidins: Effect of electrohydrodynamic processing variables on morphological and physicochemical properties

    International Journal of Biological Macromolecules, Vol. 202, pp. 453-467