María Alejandra
Rojas-Graü
Publicacions en què col·labora amb María Alejandra Rojas-Graü (21)
2017
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Edible Nanoemulsions as Carriers of Active Ingredients: A Review
Annual Review of Food Science and Technology, Vol. 8, pp. 439-466
2015
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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
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Formulation of Antimicrobial Edible Nanoemulsions with Pseudo-Ternary Phase Experimental Design
Food and Bioprocess Technology, Vol. 7, Núm. 10, pp. 3022-3032
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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
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Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions
Food Hydrocolloids, Vol. 30, Núm. 1, pp. 401-407
2012
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Edible Films and Coatings
Decontamination of Fresh and Minimally Processed Produce (Wiley-Blackwell), pp. 247-275
2011
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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
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Polysaccharide coatings
Edible Coatings and Films to Improve Food Quality, Second Edition (CRC Press), pp. 103-136
2010
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Edible coatings: Past, present and future
Stewart Postharvest Review, Vol. 6, Núm. 3, pp. 1-5
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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
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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
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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
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Use of edible coatings for fresh-cut fruits and vegetables
Advances in Fresh-Cut Fruits and Vegetables Processing (CRC Press), pp. 285-311
2009
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Delivery of Flavor and Active Ingredients Using Edible Films and Coatings
EDIBLE FILMS AND COATINGS FOR FOOD APPLICATIONS (SPRINGER), pp. 295-313
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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
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Methods of Analysis of Antioxidant Capacity of Phytochemicals
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability (Wiley-Blackwell), pp. 271-307
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Tendencias en el procesado mínimo de frutas y hortalizas frescas
Horticultura internacional, Núm. 69, pp. 48-51
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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
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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
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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