![Foto de María Alejandra](/img/nophoto.png)
María Alejandra
Rojas-Graü
Publicaciones en las que colabora con María Alejandra Rojas-Graü (14)
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
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Effects of High Intensity Pulsed Electric Fields or Thermal Pasteurization and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part I: Phenolic Acids and Flavonoids
Journal of Food Processing and Preservation, Vol. 41, Núm. 3
2015
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Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties
Food Hydrocolloids, Vol. 47, pp. 168-177
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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
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High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage
Innovative Food Science and Emerging Technologies, Vol. 16, pp. 47-53
2011
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Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage
Food Chemistry, Vol. 129, Núm. 3, pp. 982-990
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Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice-soymilk beverage during storage
Food Control, Vol. 22, Núm. 12, pp. 1975-1983
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Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage
Food Control, Vol. 22, Núm. 10, pp. 1639-1646
2010
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Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice-soymilk beverage in chilled storage
LWT, Vol. 43, Núm. 6, pp. 872-881
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Isoflavone profile of a high intensity pulsed electric field or thermally treated fruit juice-soymilk beverage stored under refrigeration
Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 4, pp. 604-610