Publicaciones (65) Publicaciones de GEMMA OMS OLIU

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

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

    Foods, Vol. 11, Núm. 17

2021

  1. Editorial: Sustainable Development Goals (SDGs): Impact on Nutrition

    Frontiers in Nutrition

  2. The front labelling of food: Nutritional traffic lights, nutri-score and others

    European Food and Feed Law Review, Vol. 16, Núm. 2, pp. 104-111

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

  2. 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

  1. Antioxidant activity of thermal or non-thermally treated strawberry and mango juices by Saccharomyces cerevisiae growth based assays

    LWT, Vol. 74, pp. 55-61

2015

  1. Carotenoids in Nonthermally Treated Fruit Juices

    Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 637-642