Publicaciones en colaboración con investigadores/as de University of Massachusetts Amherst (16)

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

2020

  1. TRY plant trait database – enhanced coverage and open access

    Global Change Biology, Vol. 26, Núm. 1, pp. 119-188

2018

  1. Crop pests and predators exhibit inconsistent responses to surrounding landscape composition

    Proceedings of the National Academy of Sciences of the United States of America, Vol. 115, Núm. 33, pp. E7863-E7870

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