Salvia-Trujillo L - Search Results

1

Lipid Digestibility and Polyphenols Bioaccessibility of Oil-in-Water Emulsions Containing Avocado Peel and Seed Extracts as Affected by the Presence of Low Methoxyl Pectin.

Velderrain-Rodríguez GR, Salvia-Trujillo L, Martín-Belloso O. Velderrain-Rodríguez GR, et al. Among authors: salvia trujillo l. Foods. 2021 Sep 16;10(9):2193. doi: 10.3390/foods10092193. Foods. 2021. PMID: 34574304 Free PMC article.

2

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

3

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

4

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

5

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

6

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

7

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.

8

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.

9

Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions.

Verkempinck SHE, Salvia-Trujillo L, Denis S, Van Loey AM, Hendrickx ME, Grauwet T. Verkempinck SHE, et al. Food Chem. 2018 Oct 1;262:150-161. doi: 10.1016/j.foodchem.2018.04.082. Epub 2018 Apr 22. Food Chem. 2018. PMID: 29751903

10

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

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