Publicacións nas que colabora con Irene Rodríguez Amado (25)

2023

  1. Whey–pectin microcapsules improve the stability of grape marc phenolics during digestion

    Journal of Food Science, Vol. 88, Núm. 12, pp. 4892-4906

2020

  1. 3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

    Food Hydrocolloids, Vol. 107

2019

  1. In vitro intestinal uptake and permeability of fluorescently-labelled hyaluronic acid nanogels

    International Journal of Nanomedicine, Vol. 14, pp. 9077-9088

  2. Tamarind trypsin inhibitor in chitosan-whey protein nanoparticles reduces fasting blood glucose levels without compromising insulinemia: A preclinical study

    Nutrients, Vol. 11, Núm. 11

2018

  1. Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage

    LWT - Food Science and Technology, Vol. 88, pp. 1-8

2017

  1. Enhancement and inhibition effects on the corneal permeability of timolol maleate: Polymers, cyclodextrins and chelating agents

    International Journal of Pharmaceutics, Vol. 529, Núm. 1-2, pp. 168-177

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

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

  3. Functional Foods

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

  4. Microbial production of hyaluronic acid from agro-industrial by-products: Molasses and corn steep liquor

    Biochemical Engineering Journal, Vol. 117, pp. 181-187

2016

  1. Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation

    European Journal of Lipid Science and Technology, Vol. 118, Núm. 12, pp. 1891-1902

  2. Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

    Food Chemistry, Vol. 198, pp. 54-61

  3. Pediocin SA-1: A selective bacteriocin for controlling Listeria monocytogenes in maize silages

    Journal of Dairy Science, Vol. 99, Núm. 10, pp. 8070-8080

  4. Smart Nanohydrogels for Controlled Release of Food Preservatives

    Antimicrobial Food Packaging (Elsevier Inc.), pp. 349-362

2015

  1. Evaluation of Antimicrobial Effectiveness of Pimaricin-Loaded Thermosensitive Nanohydrogels in Grape Juice

    Food and Bioprocess Technology, Vol. 8, Núm. 7, pp. 1583-1592

  2. Production of hyaluronic acid by Streptococcus zooepidemicus on protein substrates obtained from Scyliorhinus canicula discards

    Marine Drugs, Vol. 13, Núm. 10, pp. 6537-6549

2014

  1. Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

    Food Chemistry, Vol. 147, pp. 386-394

  2. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

    Meat Science, Vol. 96, Núm. 1, pp. 526-534

  3. Thermal resistance of Salmonella enterica, Escherichia coli and Staphylococcus aureus isolated from vegetable feed ingredients

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 11, pp. 2274-2281

2013

  1. Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo"

    Food Research International, Vol. 54, Núm. 1, pp. 611-620

  2. Optimization of antimicrobial combined effect of organic acids and temperature on foodborne salmonella and escherichia coli in cattle feed by response surface methodology

    Foodborne Pathogens and Disease, Vol. 10, Núm. 12, pp. 1030-1036