María Artiga-Artigas

Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber

María Artiga-Artigas, Alejandra Acevedo-Fani, Olga Martı́n-Belloso · Food Control · 2017 · 224 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant

María Artiga-Artigas, Yamel Lanjari-Pérez, Olga Martı́n-Belloso · Food Chemistry · 2018 · 161 citations

Pharmacy, Chemistry, Pharmaceutics +12

Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions

María Artiga-Artigas, Alejandra Acevedo-Fani, Olga Martı́n-Belloso · Food Hydrocolloids · 2017 · 95 citations · Full text

Pharmacy, Materials Engineering, Materials Science +14

Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

María Artiga-Artigas, María Inés Guerra-Rosas, Juliana Morales‐Castro et al. · Food Hydrocolloids · 2018 · 72 citations · Full text

Pharmacy, Food Science, Pharmaceutics +16

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

Heloísa Helena de Abreu-Martins, María Artiga-Artigas, Roberta Hilsdorf Píccoli et al. · Food Chemistry · 2019 · 58 citations · Full text

Life Sciences, Food Science, Nutritional Sciences +17