Publicacións en colaboración con investigadores/as de Universidade do Minho (107)

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. Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies

    Future Foods, Vol. 10

  5. Multilayer Film Comprising Polybutylene Adipate Terephthalate and Cellulose Nanocrystals with High Barrier and Compostable Properties

    Polymers, Vol. 16, Núm. 15

  6. 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

  7. 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

  8. Strategies for the incorporation of organosolv lignin in hydroxypropyl methylcellulose-based films: A comparative study

    International Journal of Biological Macromolecules, Vol. 280

  9. β-carotene and resveratrol loaded glycerol monostearate-based oleogels: Physicochemical characterization at low gelation concentrations

    Food Research International, Vol. 197

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

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