Publikationen, an denen er mitarbeitet Miguel Angelo Cerqueira (85)

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. 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

  4. Innovative films by embedding magnetic nanoparticles in cellulose acetate

    Food Packaging and Shelf Life, Vol. 42

  5. 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

  6. 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

  4. Extraction and characterization of mucilage from Opuntia ficus-indica cultivated on hydroponic system

    Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol. 50, Núm. 1

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

    Gels, Vol. 8, Núm. 1