Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food ProductsMirian Pateiro, José M. Lorenzo|Molecules|2021Cited by 531
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat productsMirian Pateiro, José M. Lorenzo, David Rodrı́guez-Làzaro et al.|International Journal of Food Microbiology|2020Cited by 290
Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen StorageNoman Walayat, Shafaqat Ali, Xiukang Wang et al.|Antioxidants|2021Cited by 51