María L. Zambrano‐Zaragoza

The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples

María L. Zambrano‐Zaragoza, E. Mercado-Silva, Alicia Del Real et al. · Innovative Food Science & Emerging Technologies · 2013 · 138 citations

Food Chemistry, Edible Film, Fruit Science +5

Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidium guajava L.) shelf-life

María L. Zambrano‐Zaragoza, E. Mercado-Silva, P. Ramirez-Zamorano et al. · Food Research International · 2013 · 100 citations

Food Colloid, Chemical Engineering, Edible Film +7

Optimization of nanocapsules preparation by the emulsion–diffusion method for food applications

María L. Zambrano‐Zaragoza, E. Mercado-Silva, E. Gutiérrez-Cortez et al. · LWT · 2010 · 96 citations

Chemical Engineering, Engineering, Health Sciences +9

Fresh-cut Red Delicious apples coating using tocopherol/mucilage nanoemulsion: Effect of coating on polyphenol oxidase and pectin methylesterase activities

María L. Zambrano‐Zaragoza, Elsa Gutiérrez-Cortez, Alicia Del Real et al. · Food Research International · 2014 · 82 citations

Food Chemistry, Biomanufacturing, Edible Film +9

Controlled-release biodegradable nanoparticles: From preparation to vaginal applications

Beatriz Martínez‐Pérez, David Quintanar‐Guerrero, Melina Tapia-Tapia et al. · European Journal of Pharmaceutical Sciences · 2017 · 74 citations

Nanoparticles, Engineering, Controlled-release Biodegradable Nanoparticles +2