Publicaciones en las que colabora con GEMMA OMS OLIU (33)
2023
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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
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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
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Enhanced in vivo absorption and biodistribution of curcumin loaded into emulsions with high medium-chain triglyceride content
Food Research International, Vol. 174
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Enhancing in vivo retinol bioavailability by incorporating β-carotene from alga Dunaliella salina into nanoemulsions containing natural-based emulsifiers
Food Research International, Vol. 164
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Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers
International Journal of Molecular Sciences, Vol. 24, Núm. 1
2022
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Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
Food Structure, Vol. 31
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Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products
Foods, Vol. 11, Núm. 17
2020
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Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions
Journal of Functional Foods, Vol. 64
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Dietary Fiber in Fruits and Vegetables
Food Engineering Series (Springer), pp. 123-152
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Improving the in Vitro Bioaccessibility of β-Carotene Using Pectin Added Nanoemulsions
Foods, Vol. 9, Núm. 4
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Nanostructured lipid-based delivery systems as a strategy to increase functionality of bioactive compounds
Foods, Vol. 9, Núm. 3
2019
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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
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Nanostructured Systems to Increase Bioavailability of Food Ingredients
Nanomaterials for Food Applications (Elsevier), pp. 13-33
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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
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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
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Influence of mandarin fiber addition on physico-chemical properties of nanoemulsions containing β-carotene under simulated gastrointestinal digestion conditions
LWT, Vol. 84, pp. 331-337
2016
2015
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Carotenoids in Nonthermally Treated Fruit Juices
Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 637-642
2014
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Nanoemulsion-Based Delivery Systems to Improve Functionality of Lipophilic Components
Frontiers in Nutrition, Vol. 1
2013
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Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes
Food Chemistry, Vol. 141, Núm. 3, pp. 3131-3138