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M

M.E. López-Caballero

consejo superior de investigaciones cientificas (csic)

H指数:48

被引数:8,450

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The Effect of In Vitro Gastrointestinal Digestion on the Biological Activity of a Sea Cucumber (Holothuria forskali) Hydrolysate Encapsulated in Chitosan Nanoparticles and Rapeseed Lecithin Liposomes

APPLIED SCIENCES-BASEL

IF2.5

2025-10-280

OA

Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

IF6.6

2022-11-135

OAAI

Physico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA)

FOOD HYDROCOLLOIDS

IF12.4

2022-01-0122

OAAI

Characterization, stability, and in vivo effects in Caenorhabditis elegans of microencapsulated protein hydrolysates from stripped weakfish (Cynoscion guatucupa) industrial byproducts

IF9.8

2021-12-0118

OAAI

Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

IF6.6

2021-10-0121

OAAI

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

IF3.4

2021-08-259

OA

Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

IF3.4

2021-08-188

OA

Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

使用没食子酸和壳聚糖涂层的马鲭鱼 (Trachurus trachurus) 鱼片生物保存

IF6.3

2021-02-0167

OAAI

Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers

IF4.6

2020-11-1112

OAAI

Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes

FOOD RESEARCH INTERNATIONAL

IF8

2020-11-0125

OAAI

Exploring the potential of common iceplant, seaside arrowgrass and sea fennel as edible halophytic plants

FOOD RESEARCH INTERNATIONAL

IF8

2020-11-0138

OAAI

The effect of different melanosis-inhibiting blends on the quality of frozen deep-water rose shrimp (Parapenaeus longirostris)

IF6.3

2020-03-0118

OAAI

Bioaccessibility and antimicrobial properties of a shrimp demineralization extract blended with chitosan as wrapping material in ready-to-eat raw salmon

IF9.8

2019-03-0116

OAAI

Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2019-01-0149

OAAI

Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris)

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2019-01-0117

OAAI

Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2019-01-0139

OAAI

The effect of the combined use of high pressure treatment and antimicrobial, edible film on the quality of salmon carpaccio

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2018-10-0132

OAAI

Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life

FOOD HYDROCOLLOIDS

IF12.4

2018-08-01117

OAAI

Development of active biocomposites using a shrimp cooking effluent

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2018-06-014

OAAI

Bioactive and technological functionality of a lipid extract from shrimp (L. vannamei) cephalothorax

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-03-0126

OAAI