Samantha C. Pinho

Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté

Marília Moraes-Lovison, Luís F.P. Marostegan, Marina S. Peres et al. · LWT · 2016 · 159 citations

Chicken Pâté, Engineering, Antibacterial Activity +7

Polymorphism, crystallinity and hydrophilic–lipophilic balance of stearic acid and stearic acid–capric/caprylic triglyceride matrices for production of stable nanoparticles

Patrícia Severino, Samantha C. Pinho, Eliana B. Souto et al. · Colloids and Surfaces B Biointerfaces · 2011 · 157 citations · Full text

Lipid Preparation, Hydrophilic–lipophilic Balance, Stearic Acid +4

β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt

Taíse Toniazzo, Isis F. Berbel, Stefany Cho et al. · LWT · 2014 · 152 citations · Full text

Food Colloid, Engineering, Food Biophysics +18

Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese

Carolina M. Bedoya-Serna, Gustavo C. Dacanal, Andrezza Maria Fernandes et al. · Brazilian Journal of Microbiology · 2018 · 125 citations · Full text

Hybrid encapsulation structures based on β-carotene-loaded nanoliposomes within electrospun fibers

Rafael Henrique de Freitas Zômpero, Amparo López‐Rubio, Samantha C. Pinho et al. · Colloids and Surfaces B Biointerfaces · 2015 · 106 citations

Nanofiber, Engineering, Hybrid Encapsulation Structures +4