Publikationen, an denen er mitarbeitet PATRICIA CAZON DIAZ (38)

2024

  1. A strategy to prolong cheese shelf-life: Laminated films of bacterial cellulose and chitosan loaded with grape bagasse antioxidant extract for effective lipid oxidation delay

    Food Hydrocolloids, Vol. 156

  2. Characterization of multilayer bacterial cellulose-chitosan films loaded with grape bagasse antioxidant extract: Insights into spectral and water properties, microstructure, and antioxidant activity

    International Journal of Biological Macromolecules, Vol. 268

  3. Sugar kelp Saccharina latissima extract as an innovative ingredient for chitosan films: Case study as cheese slice separators

    Food Hydrocolloids, Vol. 149

2023

  1. A quick method for fraud detection in egg labels based on egg centrifugation plasma

    Food Chemistry, Vol. 402

  2. Application of UV-VIS-NIR spectroscopy in membrane separation processes for fast quantitative compositional analysis: A case study of egg products

    LWT, Vol. 174

  3. Assessment of whole egg fractionation by tangential flow filtration: The problem of low-density lipoprotein aggregates

    Food and Bioproducts Processing, Vol. 140, pp. 99-109

  4. Characterization of active films of chitosan containing nettle Urtica dioica L. extract: Spectral and water properties, microstructure, and antioxidant activity

    International Journal of Biological Macromolecules, Vol. 253

  5. Enhancing the quality of Havarti cheese: Chitosan films with nettle Urtica dioica L. extract as slice separators to retard lipid oxidation

    LWT, Vol. 189

  6. Processing of Grape Bagasse and Potato Wastes for the Co-Production of Bacterial Cellulose and Gluconic Acid in an Airlift Bioreactor

    Polymers, Vol. 15, Núm. 19

  7. Selected Biopolymers’ Processing and Their Applications: A Review

    Polymers, Vol. 15, Núm. 3

2022

  1. Active packaging film of chitosan and Santalum album essential oil: Characterization and application as butter sachet to retard lipid oxidation

    Food Packaging and Shelf Life, Vol. 34

  2. Antioxidant Extracts of Nettle (Urtica dioica) Leaves: Evaluation of Extraction Techniques and Solvents

    Molecules, Vol. 27, Núm. 18

  3. Chitosan for food packaging: Recent advances in active and intelligent films

    Food Hydrocolloids, Vol. 124

  4. Measurement of the Water Vapor Permeability of Chitosan Films: A Laboratory Experiment on Food Packaging Materials

    Journal of Chemical Education, Vol. 99, Núm. 6, pp. 2403-2408

  5. Production and Characterization of Active Bacterial Cellulose Films Obtained from the Fermentation of Wine Bagasse and Discarded Potatoes by Komagateibacter xylinus

    Polymers, Vol. 14, Núm. 23

  6. Rapid authentication and composition determination of cellulose films by UV-VIS-NIR spectroscopy

    Food Packaging and Shelf Life, Vol. 31

  7. Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

    Molecules (Basel, Switzerland), Vol. 27, Núm. 17

2021

  1. Bacterial cellulose as a biodegradable food packaging material: A review

    Food Hydrocolloids, Vol. 113

  2. Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil

    International Journal of Biological Macromolecules, Vol. 186, pp. 365-376

  3. Improving bacterial cellulose films by ex-situ and in-situ modifications: A review

    Food Hydrocolloids, Vol. 113