Galotto M.J.
36
Coauthors
7
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2004 | 1 |
| 2011 | 1 |
| 2019 | 1 |
| 2021 | 1 |
| 2022 | 1 |
| 2023 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de materiales | 5 |
| Ciencia de los alimentos | 2 |
| Biotecnología | 2 |
| Nanocompuesto | 1 |
| Polímero | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 4 |
| Tecnología de otros productos orgánicos | 2 |
| Otros problemas y servicios sociales | 2 |
| Física aplicada | 1 |
| Alimentación y bebidas | 1 |
| Ingeniería química | 1 |
| Química física | 1 |
| Ingeniería y operaciones afines | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 7 |
| Google Scholar | 5 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina Muñoz-Shugulí | 5 |
| Guarda A. | 4 |
| Rodríguez-Mercado F. | 3 |
| Bruna J.E. | 2 |
| Vidal C.P. | 2 |
| López-De-Dicastillo C. | 2 |
| Padula M. | 1 |
| Favaro Perez M.A. | 1 |
| Sarantópoulos C. | 1 |
| Rodríguez F.J. | 1 |
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Top Keywords
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Publicaciones del autor
Different hydrocolloids as bread improvers and antistaling agents
ArticleAbstract: Supplementation of several hydrocolloids with different chemical structure and from diverse origin tPalabras claves:Bread quality, hydrocolloids, Sensory analysis, Staling, textureAutores:Benedito C., Cristina M. Rosell, Galotto M.J., Guarda A.Fuentes:scopusDevelopment and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging
ArticleAbstract: β-cyclodextrin and allyl isothiocyanate inclusion complexes (β-CD:AITC) have been proposed for develPalabras claves:active compound release, active food packaging, allyl isothiocyanate, Cyclodextrin, Fickian diffusion, inclusion complex, poly(lactic acid), surface propertiesAutores:Benbettaieb N., Cristina Muñoz-Shugulí, Debeaufort F., Galotto M.J., Guarda A., Rodríguez-Mercado F.Fuentes:googlescopusElectrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel active food packaging materials
ReviewAbstract: This review was focused on describing the combination of electrospinning and cyclodextrin inclusionPalabras claves:Antimicrobial, antioxidant, Encapsulation, Fiber, food shelf-lifeAutores:Cristina Muñoz-Shugulí, Galotto M.J., Guarda A., López-De-Dicastillo C., Rodríguez-Mercado F., Vidal C.P.Fuentes:googlescopusPerception and view of consumers on food irradiation and the Radura symbol
ArticleAbstract: The present study was aimed at carrying out a survey on the knowledge and acceptance level of food iPalabras claves:Consumer's attitude, Food preservation, Irradiated foods, RaduraAutores:Dinten C.M., Galotto M.J., Junqueira-Gonçalves M.P., Miltz J., Paulina Aguirre, Valenzuela X.Fuentes:scopusCetylpyridinium bromide-modified montmorillonite as filler in low density polyethylene nanocomposite films
ArticleAbstract: The development of clay polymer nanocomposites has been presented as an interesting alternative forPalabras claves:Cetylpyridinium bromide, MIGRATION, Montmorillonite, nanocomposites, PolyethyleneAutores:Bruna J.E., Cristina Muñoz-Shugulí, Favaro Perez M.A., Galotto M.J., Padula M., Rodríguez F.J., Sarantópoulos C.Fuentes:googlescopus