41 results on '"Quintanar-Guerrero D"'
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2. In silico bioactivity analysis of peptide fractions derived from brewer's spent grain hydrolysates
3. Natural Polymers in Pharmaceutical Nanotechnology
4. Nanocontainers in food preservation: Techniques and uses
5. Nanoemulsions and nanosized ingredients for food formulations
6. Contributors
7. List of contributors
8. Nano-Films for Food Packaging
9. Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels
10. Encapsulation of bioactive peptides: a strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications
11. Biotriborheology of Shea Butter Solid Lipid Nanoparticles in a topical cream
12. Nanoparticles as Dental Drug-Delivery Systems
13. Spray-drying method for the encapsulation of a functionalized ingredient in alginate-pectin nano- and microparticles loaded with distinct natural actives: Stability and antioxidant effect
14. In vitro cell uptake evaluation of curcumin-loaded PCL/F68 nanoparticles for potential application in neuronal diseases
15. Evaluation of the Cytotoxic Effect and PRRS Antiviral Activity of Glycyrrhizinic Acid in Aqueous Solution and with the Presence of Solid Lipid Nanoparticles
16. Effect of sucrose concentration and pH onto the physical stability of β-carotene nanocapsules
17. Influence of solid lipid nanoparticle/xanthan gum coatings on compositional and enzymatic changes in guava (Psidium guajava L.) during ripening
18. A novel hydrogel of poloxamer 407 and chitosan obtained by gamma irradiation exhibits physicochemical properties for wound management
19. The Effects of Tocopherol Nanocapsules/Xanthan Gum Coatings on the Preservation of Fresh-Cut Apples: Evaluation of Phenol Metabolism
20. Nanocapsules of β-carotene: Thermal degradation kinetics in a scraped surface heat exchanger (SSHE)
21. The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples
22. Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidium guajava L.) shelf-life
23. Effect of processing conditions on the production of nixtamalized corn flours by the traditional method
24. Effects of extrusion process in snacks of oats–nixtamalized corn pericarp mixtures on dietary fiber content and functional properties
25. Microneedles as Transdermal Delivery Systems: Combination with Other Enhancing Strategies
26. Optimization of nanocapsules preparation by the emulsion–diffusion method for food applications
27. Transdermal iontophoresis of dexamethasone sodium phosphate in vitro and in vivo: Effect of experimental parameters and skin type on drug stability and transport kinetics
28. The Tape-Stripping Technique as a Method for Drug Quantification in Skin
29. Determination of poloxamer 188 and poloxamer 407 using high-performance thin-layer chromatography in pharmaceutical formulations
30. Transdermal Delivery of Cytochrome C—A 12.4 kDa Protein—Across Intact Skin by Constant–Current Iontophoresis
31. Evaluation of the Enhanced Oral Effect of Omapatrilat-Monolein Nanoparticles Prepared by the Emulsification-Diffusion Method
32. Influence of Sucrose Esters on the In Vivo Percutaneous Penetration of Octyl Methoxycinnamate Formulated in Nanocapsules, Nanoemulsion, and Emulsion
33. Oscillations in the kinetics of ethylcyanoacrylate nanoparticles intended as skin drug carriers
34. Skin permeation enhancement by sucrose esters: A pH-dependent phenomenon
35. Preparation and characterization of triclosan nanoparticles for periodontal treatment
36. In vitro evaluation of the bioadhesive properties of hydrophobic polybasic gels containing N,N-dimethylaminoethyl methacrylate-co-methyl methacrylate
37. Pseudolatex preparation using a novel emulsion–diffusion process involving direct displacement of partially water-miscible solvents by distillation
38. Ex vivo oral mucosal permeation of lidocaine hydrochloride with sucrose fatty acid esters as absorption enhancers
39. Influence of the stabilizer coating layer on the purification and freeze-drying of poly(D, L-lactic acid) nanoparticles prepared by an emulsion-diffusion technique
40. A mechanistic study of the formation of polymer nanoparticles by the emulsification-diffusion technique
41. Influence of stabilizing agents and preparative variables on the formation of poly(d,l-lactic acid) nanoparticles by an emulsification-diffusion technique
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