Publications (36) Jose Manuel Lopez Nicolas publications

filter_list Food Science

2022

  1. Development if healthy milk and yogurt products for reducing metabolic diseases using cyclodextrin and omega-3 fatty acids from fish oil

    Food and Function, Vol. 13, Núm. 10, pp. 5528-5535

  2. Molecular encapsulation and bioactivity of gnetol, a resveratrol analogue, for use in foods

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 10, pp. 4296-4303

2021

  1. Advances and classification of cyclodextrin-based polymers for food-related issues

    Polymers, Vol. 13, Núm. 23

  2. Distinctive Traits for Drought and Salt Stress Tolerance in Melon (Cucumis melo L.)

    Frontiers in Plant Science, Vol. 12

  3. Encapsulation of antimicrobial compounds

    Functionality of Cyclodextrins in Encapsulation for Food Applications (Springer International Publishing), pp. 169-186

  4. Identification of distinctive physiological and molecular responses to salt stress among tolerant and sensitive cultivars of broccoli (Brassica oleracea var. Italica)

    BMC Plant Biology, Vol. 21, Núm. 1

  5. Nanoparticles of betalamic acid derivatives with cyclodextrins. Physicochemistry, production characterization and stability

    Food Hydrocolloids, Vol. 110

  6. Physiological and Molecular Characterization of the Differential Response of Broccoli (Brassica oleraceavar.Italica) Cultivars Reveals Limiting Factors for Broccoli Tolerance to Drought Stress

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 35, pp. 10394-10404

  7. Study of the fluorescence and interaction between cyclodextrins and neochlorogenic acid, in comparison with chlorogenic acid

    Scientific Reports, Vol. 11, Núm. 1

2020

  1. Applications of cyclodextrins in food science. A review

    Trends in Food Science and Technology, Vol. 104, pp. 132-143

  2. Characterization of resveratrol, oxyresveratrol, piceatannol and roflumilast as modulators of phosphodiesterase activity. Study of yeast lifespan

    Pharmaceuticals, Vol. 13, Núm. 9, pp. 1-13

  3. Evaluation of juice and milk “food models” fortified with oxyresveratrol and β-Cyclodextrin

    Food Hydrocolloids, Vol. 98

2019

  1. Effects of α-, β- and maltosyl-β-cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 2, pp. 941-946

2018

  1. Ellagic acid-borax fluorescence interaction: application for novel cyclodextrin-borax nanosensors for analyzing ellagic acid in food samples

    Food and Function, Vol. 9, Núm. 7, pp. 3683-3687

2016

  1. Etiquetado e información sobre alimentos genéticamente modificados: estudio transversal en una población de Murcia (España)

    Revista española de nutrición humana y dietética, Vol. 20, Núm. 3, pp. 1-20

2014

  1. Novel and Precise Method to Isolate, Identify, and Quantify Volatile Compounds in Headspace of Pear Juice Enriched with α-Cyclodextrin

    Food Analytical Methods, Vol. 7, Núm. 8, pp. 1643-1650

2011

  1. Comparative Effect of the Addition of α-, β-, or γ-Cyclodextrin on Main Sensory and Physico-Chemical Parameters

    Journal of Food Science, Vol. 76, Núm. 5

2009

  1. Color and vitamin C content in mandarin orange juice as affected by packaging material and storage temperature

    Journal of Food Processing and Preservation, Vol. 33, Núm. SUPPL. 1, pp. 27-40

  2. Effects of addition of α-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 20, pp. 9668-9675

2008

  1. Effect of packaging materials on color, vitamin C and sensory quality of refrigerated mandarin juice

    Journal of Food Quality, Vol. 31, Núm. 5, pp. 596-611