Publicaciones en las que colabora con María Alejandra Rojas-Graü (52)

2017

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

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

  2. Effects of High Intensity Pulsed Electric Fields or Thermal Pasteurization and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part I: Phenolic Acids and Flavonoids

    Journal of Food Processing and Preservation, Vol. 41, Núm. 3

2015

  1. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

    Food Hydrocolloids, Vol. 47, pp. 168-177

  2. Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut fuji apples

    Postharvest Biology and Technology, Vol. 105, pp. 8-16

2014

  1. Formulation of Antimicrobial Edible Nanoemulsions with Pseudo-Ternary Phase Experimental Design

    Food and Bioprocess Technology, Vol. 7, Núm. 10, pp. 3022-3032

  2. Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions

    Food Control, Vol. 37, Núm. 1, pp. 292-297

  3. In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages

    Food Research International, Vol. 62, pp. 771-778

  4. In vitro bioaccessibility of health-related compounds from a blended fruit juice-soymilk beverage: Influence of the food matrix

    Journal of Functional Foods, Vol. 7, Núm. 1, pp. 161-169

2013

  1. Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 8, pp. 1859-1867

  2. Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions

    Food Hydrocolloids, Vol. 30, Núm. 1, pp. 401-407

  3. Erratum: Changes in Vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice (Journal of Agricultural and Food Chemistry (2013) 61:8 (1859-1867) DOI: 10.1021/jf3044204))

    Journal of Agricultural and Food Chemistry

  4. Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

    LWT, Vol. 50, Núm. 1, pp. 240-246

  5. Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

    Food Chemistry, Vol. 136, Núm. 1, pp. 206-212

2012

  1. Edible Films and Coatings

    Decontamination of Fresh and Minimally Processed Produce (Wiley-Blackwell), pp. 247-275

  2. High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage

    Innovative Food Science and Emerging Technologies, Vol. 16, pp. 47-53

2011

  1. Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage

    Food Chemistry, Vol. 129, Núm. 3, pp. 982-990

  2. Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice-soymilk beverage during storage

    Food Control, Vol. 22, Núm. 12, pp. 1975-1983

  3. Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage

    Food Control, Vol. 22, Núm. 10, pp. 1639-1646

  4. Physical and Structural Changes in Liquid Whole Egg Treated with High-Intensity Pulsed Electric Fields

    Journal of Food Science, Vol. 76, Núm. 2, pp. C257-C264

  5. Polysaccharide coatings

    Edible Coatings and Films to Improve Food Quality, Second Edition (CRC Press), pp. 103-136