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B

B. Tomadoni

escuela politécnica superior

H指数:20

被引数:1,135

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Effect of Injection Molding on the Performance of EDTAD-Functionalized Oat Protein Bioplastics as Water-Absorbent Materials

注塑成型对EDTAD功能化燕麦蛋白生物塑料作为吸水材料性能的影响

IF4.9

2026-09-270

OA

Designing biobased active packaging films: Tailored antioxidant release and functional performance through Arnica montana extract incorporation

基于生物基活性包装膜的设计：通过金盏花提取物添加实现定制抗氧化释放和功能性能

Food Bioscience

IF5.9

2026-06-160

OA

Electrohydrodynamic processing of phycocolloids for food-related applications: Recent advances and future prospects

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-07-0112

OAAI

Macroporous alginate-based hydrogels to control soil substrate moisture: Effect on lettuce plants under drought stress

大孔藻酸盐基水凝胶控制土壤基质水分: 干旱胁迫下对莴苣植物的影响

EUROPEAN POLYMER JOURNAL

IF6.3

2020-08-0130

PREAI

Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-07-2815

OAAI

Self-assembled proteins for food applications: A review

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2020-07-0187

OAAI

Vanillin as a natural cross-linking agent in chitosan-based films: Optimizing formulation by response surface methodology

POLYMER TESTING

IF6

2019-09-0170

OAAI

Improving Quality Parameters of Functional Strawberry Juices: Optimization of Prebiotic Fiber Enrichment and Geraniol Treatment

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2018-08-2716

PREAI

The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition

动态感官知觉在奶昔配方中的作用: 使用TDS研究牛奶，纤维和风味添加的效果

JOURNAL OF FOOD SCIENCE

IF3.4

2017-12-155

OAAI

Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-07-0123

OAAI

Combined Use of Ultrasound and Vanillin to Improve Quality Parameters and Safety of Strawberry Juice Enriched with Prebiotic Fibers

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2017-04-1230

OAAI

Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-10-0133

OAAI

Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-12-0159

OAAI

Application of tea tree and clove essential oil on late development stages of Butterhead lettuce: Impact on microbiological quality

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2013-11-0128

PREAI