Salvia-Trujillo L - Search Results

1

Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage.

Salvia-Trujillo L, Morales-de la Peña M, Rojas-Graü A, Martín-Belloso O. Salvia-Trujillo L, et al. J Agric Food Chem. 2011 Sep 28;59(18):10034-43. doi: 10.1021/jf2011497. Epub 2011 Aug 25. J Agric Food Chem. 2011. PMID: 21846104

2

Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions.

Salvia-Trujillo L, Qian C, Martín-Belloso O, McClements DJ. Salvia-Trujillo L, et al. Food Chem. 2013 Aug 15;139(1-4):878-84. doi: 10.1016/j.foodchem.2013.02.024. Epub 2013 Feb 19. Food Chem. 2013. PMID: 23561185

3

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions.

Salvia-Trujillo L, Qian C, Martín-Belloso O, McClements DJ. Salvia-Trujillo L, et al. Food Chem. 2013 Nov 15;141(2):1472-80. doi: 10.1016/j.foodchem.2013.03.050. Epub 2013 Mar 23. Food Chem. 2013. PMID: 23790941

4

Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage.

Morales-de la Peña M, Salvia-Trujillo L, Rojas-Graü MA, Martín-Belloso O. Morales-de la Peña M, et al. Food Chem. 2011 Dec 1;129(3):982-90. doi: 10.1016/j.foodchem.2011.05.058. Epub 2011 May 15. Food Chem. 2011. PMID: 25212327

5

Modulating Biopolymer Electrical Charge to Optimize the Assembly of Edible Multilayer Nanofilms by the Layer-by-Layer Technique.

Acevedo-Fani A, Salvia-Trujillo L, Soliva-Fortuny R, Martín-Belloso O. Acevedo-Fani A, et al. Biomacromolecules. 2015 Sep 14;16(9):2895-903. doi: 10.1021/acs.biomac.5b00821. Epub 2015 Sep 2. Biomacromolecules. 2015. PMID: 26313761

6

Edible Nanoemulsions as Carriers of Active Ingredients: A Review.

Salvia-Trujillo L, Soliva-Fortuny R, Rojas-Graü MA, McClements DJ, Martín-Belloso O. Salvia-Trujillo L, et al. Annu Rev Food Sci Technol. 2017 Feb 28;8:439-466. doi: 10.1146/annurev-food-030216-025908. Epub 2017 Jan 11. Annu Rev Food Sci Technol. 2017. PMID: 28125342 Review.

7

Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives.

Salvia-Trujillo L, Martín-Belloso O, McClements DJ. Salvia-Trujillo L, et al. Nanomaterials (Basel). 2016 Jan 14;6(1):17. doi: 10.3390/nano6010017. Nanomaterials (Basel). 2016. PMID: 28344274 Free PMC article. Review.

8

In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W₁/O/W₂) emulsions containing sodium carboxymethyl cellulose.

Velderrain-Rodríguez GR, Salvia-Trujillo L, Wall-Medrano A, González-Aguilar GA, Martín-Belloso O. Velderrain-Rodríguez GR, et al. Food Funct. 2019 Sep 1;10(9):6110-6120. doi: 10.1039/c9fo01266d. Epub 2019 Sep 9. Food Funct. 2019. PMID: 31495859

9

The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticles.

Helena de Abreu-Martins H, Artiga-Artigas M, Hilsdorf Piccoli R, Martín-Belloso O, Salvia-Trujillo L. Helena de Abreu-Martins H, et al. Food Chem. 2020 May 1;311:126024. doi: 10.1016/j.foodchem.2019.126024. Epub 2019 Dec 13. Food Chem. 2020. PMID: 31855778 Free article.

10

Influence of lipid nanoparticle physical state on β-carotene stability kinetics under different environmental conditions.

de Abreu Martins HH , Turmo-Ibarz A , Hilsdorf Piccoli R , Martín-Belloso O , Salvia-Trujillo L . de Abreu Martins HH , et al. Food Funct. 2021 Jan 21;12(2):840-851. doi: 10.1039/d0fo01980a. Epub 2021 Jan 6. Food Funct. 2021. PMID: 33404565

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