Publications by the researcher in collaboration with OLGA MARTIN BELLOSO (62)

2024

  1. Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice

    Journal of Physiology and Biochemistry

2023

  1. Effect of the Emulsifier Used in Dunaliella salina-Based Nanoemulsions Formulation on the β-Carotene Absorption and Metabolism in Rats

    Molecular Nutrition and Food Research, Vol. 67, Núm. 6

  2. Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources

    Foods, Vol. 12, Núm. 7

  3. Enhanced in vivo absorption and biodistribution of curcumin loaded into emulsions with high medium-chain triglyceride content

    Food Research International, Vol. 174

  4. Enhancing in vivo retinol bioavailability by incorporating β-carotene from alga Dunaliella salina into nanoemulsions containing natural-based emulsifiers

    Food Research International, Vol. 164

  5. Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers

    International Journal of Molecular Sciences, Vol. 24, Núm. 1

  6. Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion

    Antioxidants, Vol. 12, Núm. 5

2022

  1. Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)

    Food Structure, Vol. 31

  2. Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams

    Food Hydrocolloids, Vol. 123

  3. Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products

    Foods, Vol. 11, Núm. 17

  4. Screening the Antioxidant Activity of Thermal or Non-Thermally Treated Fruit Juices by In Vitro and In Vivo Assays

    Beverages, Vol. 8, Núm. 2

2021

  1. Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers

    LWT, Vol. 135

2020

  1. Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions

    Journal of Functional Foods, Vol. 64

  2. Dietary Fiber in Fruits and Vegetables

    Food Engineering Series (Springer), pp. 123-152

  3. Improving the in Vitro Bioaccessibility of β-Carotene Using Pectin Added Nanoemulsions

    Foods, Vol. 9, Núm. 4

  4. Nanostructured lipid-based delivery systems as a strategy to increase functionality of bioactive compounds

    Foods, Vol. 9, Núm. 3

2019

  1. Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during: In vitro digestion

    Food and Function, Vol. 10, Núm. 2, pp. 713-722

2018

  1. Nanostructured Systems to Increase Bioavailability of Food Ingredients

    Nanomaterials for Food Applications (Elsevier), pp. 13-33

  2. The Effect of Sodium Carboxymethylcellulose on the Stability and Bioaccessibility of Anthocyanin Water-in-Oil-in-Water Emulsions

    Food and Bioprocess Technology, Vol. 11, Núm. 12, pp. 2229-2241

2017

  1. Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods

    Food Engineering Reviews, Vol. 9, Núm. 3, pp. 213-225