Publicacións en colaboración con investigadores/as de International Iberian Nanotechnology Laboratory (15)

2017

  1. An overview on Extremophilic esterases

    Extremophilic Enzymatic Processing of Lignocellulosic Feedstocks to Bioenergy (Springer International Publishing), pp. 181-204

  2. Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes

    Innovative Food Science and Emerging Technologies, Vol. 40, pp. 10-17

  3. Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogel coating on Arzúa-Ulloa DOP cheeses

    Food Control, Vol. 73, pp. 1095-1104

  4. Functional Foods

    Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200

  5. Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates

    Food Chemistry, Vol. 219, pp. 169-178

  6. Nanocoating with extract of tarbush to retard Fuji apples senescence

    Postharvest Biology and Technology, Vol. 134, pp. 67-75