![Foto de MANUEL](/img/uploaded/AD20CABCB077B4F657AC6C933375F194.png)
MANUEL
VAZQUEZ VAZQUEZ
University professor
Publications (183) MANUEL VAZQUEZ VAZQUEZ publications
2024
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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
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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
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Sugar kelp Saccharina latissima extract as an innovative ingredient for chitosan films: Case study as cheese slice separators
Food Hydrocolloids, Vol. 149
2023
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A quick method for fraud detection in egg labels based on egg centrifugation plasma
Food Chemistry, Vol. 402
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Application of UV-VIS-NIR spectroscopy in membrane separation processes for fast quantitative compositional analysis: A case study of egg products
LWT, Vol. 174
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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
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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
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Enhancing the quality of Havarti cheese: Chitosan films with nettle Urtica dioica L. extract as slice separators to retard lipid oxidation
LWT, Vol. 189
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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
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Selected Biopolymers’ Processing and Their Applications: A Review
Polymers, Vol. 15, Núm. 3
2022
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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
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Antioxidant Extracts of Nettle (Urtica dioica) Leaves: Evaluation of Extraction Techniques and Solvents
Molecules, Vol. 27, Núm. 18
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Chitosan for food packaging: Recent advances in active and intelligent films
Food Hydrocolloids, Vol. 124
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Control dos pans obtidos a partir de fariña ‘Caaveiro’ producida en ecolóxico e convencional
Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 93-106
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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
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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
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Rapid authentication and composition determination of cellulose films by UV-VIS-NIR spectroscopy
Food Packaging and Shelf Life, Vol. 31
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Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers
Molecules (Basel, Switzerland), Vol. 27, Núm. 17
2021
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Bacterial cellulose as a biodegradable food packaging material: A review
Food Hydrocolloids, Vol. 113
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Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil
International Journal of Biological Macromolecules, Vol. 186, pp. 365-376