Publicaciones en las que colabora con María Alejandra Rojas-Graü (21)

2017

  1. Edible Nanoemulsions as Carriers of Active Ingredients: A Review

    Annual Review of Food Science and Technology, Vol. 8, pp. 439-466

2015

  1. Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut fuji apples

    Postharvest Biology and Technology, Vol. 105, pp. 8-16

2014

  1. Formulation of Antimicrobial Edible Nanoemulsions with Pseudo-Ternary Phase Experimental Design

    Food and Bioprocess Technology, Vol. 7, Núm. 10, pp. 3022-3032

  2. Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions

    Food Control, Vol. 37, Núm. 1, pp. 292-297

2013

  1. Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions

    Food Hydrocolloids, Vol. 30, Núm. 1, pp. 401-407

2012

  1. Edible Films and Coatings

    Decontamination of Fresh and Minimally Processed Produce (Wiley-Blackwell), pp. 247-275

2011

  1. Physical and Structural Changes in Liquid Whole Egg Treated with High-Intensity Pulsed Electric Fields

    Journal of Food Science, Vol. 76, Núm. 2, pp. C257-C264

  2. Polysaccharide coatings

    Edible Coatings and Films to Improve Food Quality, Second Edition (CRC Press), pp. 103-136

2010

  1. Edible coatings: Past, present and future

    Stewart Postharvest Review, Vol. 6, Núm. 3, pp. 1-5

  2. Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus)

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 8, pp. 5042-5049

  3. Oxidative stability of antioxidants in fruits and vegetables

    OXIDATION IN FOODS AND BEVERAGES AND ANTIOXIDANT APPLICATIONS, VOL 2: MANAGEMENT IN DIFFERENT INDUSTRY SECTORS (WOODHEAD PUBL LTD), pp. 391-423

  4. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

    Postharvest Biology and Technology, Vol. 57, Núm. 3, pp. 139-148

  5. Use of edible coatings for fresh-cut fruits and vegetables

    Advances in Fresh-Cut Fruits and Vegetables Processing (CRC Press), pp. 285-311

2009

  1. Delivery of Flavor and Active Ingredients Using Edible Films and Coatings

    EDIBLE FILMS AND COATINGS FOR FOOD APPLICATIONS (SPRINGER), pp. 295-313

  2. Edible coatings to incorporate active ingredients to fresh-cut fruits: a review

    Trends in Food Science and Technology, Vol. 20, Núm. 10, pp. 438-447

  3. Methods of Analysis of Antioxidant Capacity of Phytochemicals

    Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability (Wiley-Blackwell), pp. 271-307

  4. Tendencias en el procesado mínimo de frutas y hortalizas frescas

    Horticultura internacional, Núm. 69, pp. 48-51

  5. The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: A review

    International Journal of Food Science and Technology, Vol. 44, Núm. 5, pp. 875-889

2008

  1. Effect of natural antibrowning agents on color and related enzymes in fresh-cut fuji apples as an alternative to the use of ascorbic acid

    Journal of Food Science, Vol. 73, Núm. 6

  2. Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya

    Food Hydrocolloids, Vol. 22, Núm. 8, pp. 1493-1503