Publicaciones en las que colabora con Gustavo Rubén Velderrain Rodríguez (12)

2023

  1. Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion study

    Colloids and Surfaces B: Biointerfaces, Vol. 227

2022

  1. Anti-Inflammatory and Chondroprotective Effects Induced by Phenolic Compounds from Onion Waste Extracts in ATDC-5 Chondrogenic Cell Line

    Antioxidants, Vol. 11, Núm. 12

  2. Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients

    Antioxidants, Vol. 11, Núm. 5

  3. Valorization of Onion Waste by Obtaining Extracts Rich in Phenolic Compounds and Feasibility of Its Therapeutic Use on Colon Cancer

    Antioxidants, Vol. 11, Núm. 4

2021

  1. Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions

    Innovative Food Science and Emerging Technologies, Vol. 69

  2. Lipid digestibility and polyphenols bioaccessibility of oil-in-water emulsions containing avocado peel and seed extracts as affected by the presence of low methoxyl pectin

    Foods, Vol. 10, Núm. 9

  3. Phenolic-rich extracts from avocado fruit residues as functional food ingredients with antioxidant and antiproliferative properties

    Biomolecules, Vol. 11, Núm. 7

  4. Ultraviolet/visible intense pulsed light irradiation of fresh-cut avocado enhances its phytochemicals content and preserves quality attributes

    Journal of Food Processing and Preservation, Vol. 45, Núm. 3

2019

  1. Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

    Journal of Functional Foods, Vol. 56, pp. 65-73

  2. In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose

    Food and Function, Vol. 10, Núm. 9, pp. 6110-6120

  3. Minimal processing

    Postharvest Technology of Perishable Horticultural Commodities (Elsevier), pp. 353-374

2018

  1. 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