Publications en collaboration avec des chercheurs de Universidade Do Porto (14)

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

    Food Bioscience, Vol. 61

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

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

  4. Water-in-oleogel emulsion based on γ-oryzanol and phytosterol mixtures: Challenges and its potential use for the delivery of bioactives

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 99, Núm. 11, pp. 1045-1053

2021

  1. Development of chitosan-based surfaces to prevent singleand dual-species biofilms of staphylococcus aureus and pseudomonas aeruginosa

    Molecules, Vol. 26, Núm. 14

  2. Oleogel-based systems for the delivery of bioactive compounds in foods

    Gels, Vol. 7, Núm. 3

  3. The effect of molecular weight on the antimicrobial activity of chitosan from Loligo opalescens for food packaging applications

    Marine Drugs, Vol. 19, Núm. 7

  4. Zn-Fe Flower-like nanoparticles growth by gas condensation

    Materials Letters, Vol. 297

2020

  1. Author Correction: Escherichia coli and Salmonella Enteritidis dual-species biofilms: interspecies interactions and antibiofilm efficacy of phages (Scientific Reports, (2019), 9, 1, (18183), 10.1038/s41598-019-54847-y)

    Scientific Reports

2019

  1. Escherichia coli and Salmonella Enteritidis dual-species biofilms: interspecies interactions and antibiofilm efficacy of phages

    Scientific Reports, Vol. 9, Núm. 1

2017

  1. Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 7, pp. 1377-1393

2015

  1. Edible Bio-Based Nanostructures: Delivery, Absorption and Potential Toxicity

    Food Engineering Reviews, Vol. 7, Núm. 4, pp. 491-513