University of Massachusetts Amherst-ko ikertzaileekin lankidetzan egindako argitalpenak (14)

2021

  1. Nanoemulsion design for the delivery of omega-3 fatty acids

    Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 295-319

2017

  1. Edible Nanoemulsions as Carriers of Active Ingredients: A Review

    Annual Review of Food Science and Technology, Vol. 8, pp. 439-466

  2. The influence of lipid droplet size on the oral bioavailability of Vitamin D2 encapsulated in emulsions: an in vitro and in vivo study

    Food and Function, Vol. 8, Núm. 2, pp. 767-777

2016

  1. Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions

    Food Research International, Vol. 88, pp. 140-152

  2. Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size

    Food Chemistry, Vol. 210, pp. 295-304

  3. Excipient nanoemulsions for improving oral bioavailability of bioactives

    Nanomaterials, Vol. 6, Núm. 1

  4. Improvement of β-Carotene Bioaccessibility from Dietary Supplements Using Excipient Nanoemulsions

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 22, pp. 4639-4647

  5. Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate

    Food Hydrocolloids, Vol. 52, pp. 690-698

2015

  1. Designing excipient foods to improve oral bioavailability of nutraceuticals

    International News on Fats, Oils and Related Materials, Vol. 26, Núm. 6, pp. 351-355

  2. Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability

    Comprehensive Reviews in Food Science and Food Safety, Vol. 14, Núm. 6, pp. 824-847

  3. In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type

    Journal of Functional Foods, Vol. 17, pp. 293-304

2014

  1. Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10

    Food Chemistry, Vol. 156, pp. 117-122

2013

  1. Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

    Food Chemistry, Vol. 141, Núm. 2, pp. 1472-1480

  2. Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions

    Food Chemistry, Vol. 139, Núm. 1-4, pp. 878-884