Gabriel Davidov‐Pardo

Author

University of Massachusetts Amherst ORCID

Also Known As

Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, G. Davidov-Pardo, G. Davidov‐Pardo, Gabriel Davidov-Pardo, Gabriel Davidov‐Pardo

Publications

3.5K

Citations

H-Index

Concepts

All Affiliations

University of Massachusetts Amherst California State Polytechnic University King Abdulaziz University Universidad Publica de Navarra KU Leuven

About

Gabriel Davidov‐Pardo is an author at University of Massachusetts Amherst specializing in engineering, food chemistry, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	1.5K
2	Health Sciences	7	7	539
3	Medicine	3	3	202
4	Management	1	1	71
5	Natural Sciences	1	1	48

Gabriel Davidov‐Pardo

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins Iris J. Joye, Gabriel Davidov‐Pardo, Richard D. Ludescher, Food Chemistry Protein NanoparticlesBiochemistryRational ApproachWater-insoluble ProteinsBiochemical Interaction	2015	352
Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification Gabriel Davidov‐Pardo, David Julian McClements Food Chemistry NanomedicineResveratrol EncapsulationNutraceutical Delivery SystemsEngineeringBiotechnology	2014	316
Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues Gabriel Davidov‐Pardo, David Julian McClements Trends in Food Science & Technology Cell-based Drug DeliveryNanomedicineResveratrol EncapsulationDesigning Delivery SystemsEngineering	2014	309
Intra‐laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods Gloria Bobo, Gabriel Davidov‐Pardo, Cristina Arroqui, Journal of the Science of Food and Agriculture	2014	293
Nanotechnology for increased micronutrient bioavailability Iris J. Joye, Gabriel Davidov‐Pardo, David Julian McClements Trends in Food Science & Technology NanomedicineNutrient BioavailabilityMicronutrient BioavailabilityPublic HealthMicronutrients	2014	248
Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization Gabriel Davidov‐Pardo, Iris J. Joye, David Julian McClements Food Hydrocolloids BiomanufacturingEngineeringNatural PolymerLiquid Antisolvent PrecipitationPolymer Science	2014	214
Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation Gabriel Davidov‐Pardo, Sonia Pérez-Ciordia, Remedios Marín Arroyo, Journal of Agricultural and Food Chemistry Food ChemistryNanomedicineMixed BiopolymersFood NanotechnologyResveratrol Bound	2015	193
Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality Iris J. Joye, Gabriel Davidov‐Pardo, David Julian McClements Food Hydrocolloids BiomanufacturingEngineeringNatural PolymerLiquid Antisolvent PrecipitationPolymer Science	2015	175
Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate Cansu Ekin Gümüş, Gabriel Davidov‐Pardo, David Julian McClements Food Hydrocolloids Maillard ConjugationFood ColloidMedicineDelivery SystemGastroenterology	2016	125
Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability Gabriel Davidov‐Pardo, Cansu Ekin Gümüş, David Julian McClements Food Chemistry Food ColloidChemical StabilityMicro-encapsulationDrug Delivery SystemsFood Engineering	2015	112

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