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C

Cristina Muñoz-Shugulí

escuela superior politecnica de chimborazo

H指数:10

被引数:378

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Synergistic Integration of Liposomes with Emerging Technologies for Food Applications

用于食品应用的脂质体与新兴技术的协同集成

IF4.6

2026-04-030

OAAI

Enhanced Shelf Life of Chicken Fillets using an Active Pad Based on Alginate Hydrogel Containing a β-Cyclodextrin/Carvacrol Inclusion Complex

基于含β-环糊精/香荆芥酚包合物的海藻酸盐水凝胶活性垫对鸡胸肉的保质期延长

Food and Bioprocess Technology

IF5.8

2025-12-090

PRE

Effect of Degradation During Multiple Primary Mechanical Recycling Processes on the Physical Properties and Biodegradation of Commercial PLA-Based Water Bottles

多次初级机械回收过程中降解对商业PLA基水瓶物理性质和生物降解性的影响

Polymers 2025, Vol. 17, Page 2542

IF4.9

2025-09-210

OAAI

Valorization of Faba Bean (Vicia faba) Pods for the Development of Antibacterial Starch-Based Films

利用蚕豆（Vicia faba）豆荚开发抗菌淀粉基薄膜

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-01-130

PRE

Release and Disintegration Properties of Poly(lactic Acid) Films with Allyl Isothiocyanate-β-Cyclodextrin Inclusion Complexes for Active Food Packaging

IF4.6

2024-12-120

OAAI

PLA- and PHA-Biopolyester-Based Electrospun Materials: Development, Legislation, and Food Packaging Applications

基于PLA和PHA生物聚酯的电纺材料: 开发，立法和食品包装应用

IF4.6

2024-11-193

OAAI

Electrospun edible films and coatings: Development, functionality and food applications

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-01-015

PRE

Modeling the release of an antimicrobial agent from multilayer film containing coaxial electrospun polylactic acid nanofibers

模拟包含同轴静电纺丝聚乳酸纳米纤维的多层膜中抗菌剂的释放

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-09-017

OAAI

Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging

IF4.6

2023-03-295

OAAI

Development of Inclusion Complexes With Relative Humidity Responsive Capacity as Novel Antifungal Agents for Active Food Packaging

FRONTIERS IN NUTRITION

IF5.1

2022-01-0413

OAAI

Electrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel active food packaging materials

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2021-02-1931

PREAI

Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-02-0175

OAAI