Joaquín Gómez‐Estaca

Author

Instituto de Ciencia y Tecnología de Alimentos y Nutrición ORCID

Also Known As

J GOMEZESTACA, J. Gomez-Estaca, J. Gómez-Estaca, Joaquin Gomez-Estaca, Joaquin Gómez-Estaca, Joaquín Gómez-Estaca, Joaquín Gómez‐Estaca

Publications

6.4K

Citations

H-Index

Concepts

All Affiliations

Instituto de Ciencia y Tecnología de Alimentos y Nutrición Consejo Superior de Investigaciones Científicas Instituto de Agroquímica y Tecnología de Alimentos University of the Basque Country Universidade de São Paulo

About

Joaquín Gómez‐Estaca is an author at Instituto de Ciencia y Tecnología de Alimentos y Nutrición specializing in health sciences, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	18	2.4K
2	Engineering	16	17	1.9K
3	Medicine	5	5	211
4	Natural Sciences	2	2	93
5	Public Health	2	2	139

Joaquín Gómez‐Estaca

Publications

6.1K

Citations

H-Index

Page 1

	Year	Citations
Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation Joaquín Gómez‐Estaca, António L. De Lacey, M.E. López‐Caballero, Food Microbiology Antimicrobial PackagingEdible FilmFish PreservationBiomedical EngineeringEssential Oils	2010	654
Advances in antioxidant active food packaging Joaquín Gómez‐Estaca, Carol López de Dicastillo, Pilar Hernández‐Muñoz, Trends in Food Science & Technology Food ChemistryFood PackagingEdible PackagingSustainable PackagingActive Packaging	2013	602
Fish gelatin: a renewable material for developing active biodegradable films M.C. Gómez‐Guillén, Míriam Pérez-Mateos, Joaquín Gómez‐Estaca, Trends in Food Science & Technology Fish GelatinChemical EngineeringEdible FilmEngineeringDegradable Plastic	2008	483
Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin Joaquín Gómez‐Estaca, Mari Pau Balaguer, Rafael Gavara, Food Hydrocolloids Food ChemistryMaterials ScienceChemical EngineeringEngineeringHealth Sciences	2011	322
Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts Joaquín Gómez‐Estaca, Laura Bravo, M.C. Gómez‐Guillén, Food Chemistry Food ChemistryBovine-hide Gelatin FilmsEdible FilmFood Bioactive CompoundRosemary Extracts	2008	252
Active antioxidant packaging films: Development and effect on lipid stability of brined sardines Carol López de Dicastillo, Joaquín Gómez‐Estaca, Ramón Catalá, Food Chemistry Lipid PreparationAntimicrobial PackagingEdible FilmFood PackagingEdible Packaging	2011	231
Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films Joaquín Gómez‐Estaca, M.C. Gómez‐Guillén, F. Fernández‐Martín, Food Hydrocolloids Biopolymer GelBiofunctional MaterialGelatin OriginEdible FilmCompound Gelatin–chitosan Films	2011	223
Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin Joaquín Gómez‐Estaca, Begoña Giménez, P. Montero, Journal of Food Engineering Food ChemistryEdible FilmEdible PackagingFood AnalysisSole Skin Gelatin	2008	223
Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus) Joaquín Gómez‐Estaca, P. Montero, Begoña Giménez, Food Chemistry Edible FilmFood PackagingEngineeringFood SpoilageEdible Packaging	2007	219
Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development Joaquín Gómez‐Estaca, Ana M. Herrero, Beatriz Herranz, Food Hydrocolloids Lipid AnalysisEngineeringLipid NutritionBiotechnologyBeeswax Oleogels	2018	194

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