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G

Gabriel Davidov‐Pardo

Universidad Publica de Navarra

25H指数
39论文数
3.6K被引数
收录论文 25
发表时间
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Encapsulation of orange-derived hesperetin in zein/pectin nanoparticles: Fabrication, characterization, stability, and bioaccessibility
errFOOD HYDROCOLLOIDS
IF12.4
err2024-08-01
err8
errOAAI
errMariano, Arnel; Li, Yao Olive; Singh, Harmit; McClements, David Julian; Davidov-Pardo, Gabriel
err分享
err收藏
Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein-high methoxyl pectin electrostatic complexes: complex optimization and biological activity
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-03-31
err9
PREAI
errCaballero, Sarah; Li, Yao Olive; McClements, David Julian; Davidov-Pardo, Gabriel
err分享
err收藏
Effect of biopolymer coatings made of zein nanoparticles and ε-polylysine as postharvest treatments on the shelf-life of avocados (Persea americana Mill. Cv. Hass)
errJOURNAL OF AGRICULTURE AND FOOD RESEARCH
IF6.2
err2022-03-01
err21
errOAAI
errGarcia, Franciela; Wei-Jen Lin; Mellano, Valerie; Davidov-Pardo, Gabriel
err分享
err收藏
Encapsulation and delivery of bioactive citrus pomace polyphenols: a review
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2021-05-13
err52
errOAAI
errCaballero, Sarah; Li, Yao Olive; McClements, David Julian; Davidov-Pardo, Gabriel
err分享
err收藏
Comparison of legume and dairy proteins for the impact of Maillard conjugation on nanoemulsion formation, stability, and lutein color retention
errFOOD CHEMISTRY
IF9.8
err2021-02-01
err37
PREAI
errCaballero, Sarah; Davidov-Pardo, Gabriel
err分享
err收藏
Recent advances in the use of edible coatings for preservation of avocados: A review
errJOURNAL OF FOOD SCIENCE
IF3.4
err2020-11-29
err28
errOAAI
errGarcia, Franciela; Davidov-Pardo, Gabriel
err分享
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Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates叶黄素在白藜芦醇和美拉德结合物稳定的纳米乳液中的封装
errJOURNAL OF FOOD SCIENCE
IF3.4
err2019-08-12
err21
PREAI
errSteiner, Benjamin M.; Shukla, Viral; McClements, David Julian; Li, Yao Olive; Sancho-Madriz, Martin; Davidov-Pardo, Gabriel
err分享
err收藏
Encapsulation systems for lutein: A review
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2018-12-01
err124
PREAI
errSteiner, Benjamin M.; McClements, David Julian; Davidov-Pardo, Gabriel
err分享
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Controlled release of flavor oil nanoemulsions encapsulated in filled soluble hydrogels
errFOOD CHEMISTRY
IF9.8
err2018-06-01
err62
PREAI
errKwan, Anya; Davidov-Pardo, Gabriel
err分享
err收藏
Formation of biopolymer complexes composed of pea protein and mesquite gum - Impact of quercetin addition on their physical and chemical stability
errFOOD HYDROCOLLOIDS
IF12.4
err2018-04-01
err71
PREAI
errCuevas-Bernardino, Juan C.; Leyva-Gutierrez, Francisco M. A.; Jaime Vernon-Carter, E.; Lobato-Calleros, Consuelo; Roman-Guerrero, Angelica; Davidov-Pardo, Gabriel
err分享
err收藏
Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate富含叶黄素的乳液递送系统: 美拉德共轭对理化稳定性和胃肠道命运的影响
errFOOD HYDROCOLLOIDS
IF12.4
err2016-10-01
err114
errOAAI
errGumus, Cansu Ekin; Davidov-Pardo, Gabriel; McClements, David Julian
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Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability富含叶黄素的乳液递送系统: pH和温度对物理和化学稳定性的影响
errFOOD CHEMISTRY
IF9.8
err2016-04-01
err87
PREAI
errDavidov-Pardo, Gabriel; Gumus, Cansu Ekin; McClements, David Julian
err分享
err收藏
Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins
errFOOD CHEMISTRY
IF9.8
err2015-10-01
err293
PREAI
errJoye, Iris J.; Davidov-Pardo, Gabriel; Ludescher, Richard D.; McClements, David J.
err分享
err收藏
Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2015-09-16
err86
PREAI
errDavidov-Pardo, Gabriel; Joye, Iris J.; Espinal-Ruiz, Mauricio; McClements, David Julian
err分享
err收藏
Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality
errFOOD HYDROCOLLOIDS
IF12.4
err2015-07-01
err151
PREAI
errJoye, Iris J.; Davidov-Pardo, Gabriel; McClements, David Julian
err分享
err收藏
Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein-Carbohydrate Maillard Conjugation
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2015-04-13
err179
PREAI
errDavidov-Pardo, Gabriel; Perez-Ciordia, Sonia; Marin-Arroyo, Maria R.; McClements, David Julian
err分享
err收藏
Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization
errFOOD HYDROCOLLOIDS
IF12.4
err2015-03-01
err189
PREAI
errDavidov-Pardo, Gabriel; Joye, Iris J.; McClements, David Julian
err分享
err收藏
Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification
errFOOD CHEMISTRY
IF9.8
err2015-01-01
err238
PREAI
errDavidov-Pardo, Gabriel; McClements, David Julian
err分享
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Nanotechnology for increased micronutrient bioavailability
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2014-12-01
err170
PREAI
errJoye, Iris J.; Davidov-Pardo, Gabriel; McClements, David Julian
err分享
err收藏
Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2014-08-01
err259
PREAI
errDavidov-Pardo, Gabriel; McClements, David Julian
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
D
David Julian McClements
H 指数: 197 · 论文数: 3.3K
E
E.J. Vernon‐Carter
H 指数: 57 · 论文数: 261
C
C. Lobato‐Calleros
H 指数: 38 · 论文数: 90
C
Christine Bruhn
H 指数: 36 · 论文数: 165
I
Iris J. Joye
H 指数: 32 · 论文数: 135
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