Publicacións (45) Publicacións de PATRICIA CAZON DIAZ

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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

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

  4. 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

  5. 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

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

    LWT, Vol. 189

  7. 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

  8. 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