Publicacións

Publicacións de PATRICIA CAZON DIAZ

53 resultados

2027

  1. Elucidating the contributions of alginate and fucoidan to algal cell wall structure and rheology using bacterial cellulose gels

    Food Hydrocolloids, Vol. 185

2026

  1. Analysis of pesticide residues in pears using the same phytosanitary treatments and grown under the same edaphoclimatic conditions

    Journal of the Science of Food and Agriculture

  2. Evaluation of 146 pesticides in peels, mesocarp, and seeds of thirty-five cultivars of apples (Malus domestica Borkh.) grown under the same edaphoclimatic region

    Journal of Food Composition and Analysis, Vol. 157

  3. Kinetic modelling of texture and colour changes in frozen fish: effect of high pressure processing as a pre-freezing treatment

    Journal of Food Engineering, Vol. 408

  4. Mitigation of pesticide residues in rice: influence of cooking methods on long-grain, brown, and Basmati varieties

    Food Additives and Contaminants - Part A, Vol. 43, Núm. 9, pp. 1329-1349

  5. Near- and Mid-Infrared Spectroscopy for the Rapid and Non-Destructive Analysis of Wheat Flour and Wheat-Based Products: A Review

    Food Chemistry, Vol. 508

  6. Preserving colour and texture in canned Atlantic chub mackerel: Influence of high-pressure processing and frozen storage

    Innovative Food Science and Emerging Technologies, Vol. 107

2025

  1. Advances in active packaging using natural biopolymers and fruit by-products for enhanced food preservation

    Food Research International, Vol. 213

  2. Application of near infrared spectroscopy combined with chemometrics to authenticate local cultivar flour content in the production of protected geographical indication “Galician bread”

    Food Control, Vol. 176

  3. Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice

    Food Chemistry: X, Vol. 27

  4. Bioseguridad, Zoonosis y Seguridad Alimentaria

    SEM@foro, Núm. 80, pp. 27-28

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. Bacterial cellulose as a biodegradable food packaging material

    Antimicrobial Materials and Coatings (Elsevier), pp. 375-423

  3. 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

  4. Characterization of sustainable biocompatible materials based on chitosan: cellulose composites containing sporopollenin exine capsules

    International Journal of Biological Macromolecules, Vol. 282, pp. 136649

  5. Natural pigments from food wastes: New approaches for the extraction and encapsulation

    Current Opinion in Green and Sustainable Chemistry, Vol. 47

  6. 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 comprehensive review of the production, beneficial properties, and applications of kefiran, the kefir grain exopolysaccharide

    International Dairy Journal, Vol. 144

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

    Food Chemistry, Vol. 402

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

    LWT, Vol. 174