Brito-de la Fuente E - Search Results

1

Effect of operating parameters on the physical and chemical stability of an oil gelled-in-water emulsified curcumin delivery system.

Vellido-Perez JA, Ochando-Pulido JM, Brito-de la Fuente E, Martinez-Ferez A. Vellido-Perez JA, et al. Among authors: brito de la fuente e. J Sci Food Agric. 2021 Dec;101(15):6395-6406. doi: 10.1002/jsfa.11310. Epub 2021 May 22. J Sci Food Agric. 2021. PMID: 33969886

2

Freeze-drying: A relevant unit operation in the manufacture of foods, nutritional products, and pharmaceuticals.

Assegehegn G, Brito-de la Fuente E, Franco JM, Gallegos C. Assegehegn G, et al. Among authors: brito de la fuente e. Adv Food Nutr Res. 2020;93:1-58. doi: 10.1016/bs.afnr.2020.04.001. Epub 2020 May 4. Adv Food Nutr Res. 2020. PMID: 32711860

3

Droplet-size distribution and stability of commercial injectable lipid emulsions containing fish oil.

Gallegos C, Valencia C, Partal P, Franco JM, Maglio O, Abrahamsson M, Brito-de la Fuente E. Gallegos C, et al. Am J Health Syst Pharm. 2012 Aug 1;69(15):1332-5. doi: 10.2146/ajhp110520. Am J Health Syst Pharm. 2012. PMID: 22821793

4

Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment.

Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Benedito J. Gomez-Gomez A, et al. Ultrason Sonochem. 2020 Oct;67:105138. doi: 10.1016/j.ultsonch.2020.105138. Epub 2020 Apr 22. Ultrason Sonochem. 2020. PMID: 32339868 Free article.

5

Combination of supercritical CO₂ and high-power ultrasound for the inactivation of fungal and bacterial spores in lipid emulsions.

Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Benedito J. Gomez-Gomez A, et al. Among authors: brito de la fuente e. Ultrason Sonochem. 2021 Aug;76:105636. doi: 10.1016/j.ultsonch.2021.105636. Epub 2021 Jun 19. Ultrason Sonochem. 2021. PMID: 34192660 Free PMC article.

6

Comprehensive profiling of conjugated fatty acid isomers and their lipid oxidation products by two-dimensional chiral RP×RP liquid chromatography hyphenated to UV- and SWATH-MS-detection.

Olfert M, Bäurer S, Wolter M, Buckenmaier S, Brito-de la Fuente E, Lämmerhofer M. Olfert M, et al. Among authors: brito de la fuente e. Anal Chim Acta. 2022 Apr 15;1202:339667. doi: 10.1016/j.aca.2022.339667. Epub 2022 Feb 28. Anal Chim Acta. 2022. PMID: 35341517

7

Advances in 3D printing of food and nutritional products.

Diañez I, Martínez I, Franco JM, Brito-de la Fuente E, Gallegos C. Diañez I, et al. Among authors: brito de la fuente e. Adv Food Nutr Res. 2022;100:173-210. doi: 10.1016/bs.afnr.2021.12.003. Epub 2022 Feb 10. Adv Food Nutr Res. 2022. PMID: 35659352

8

Use of a temperature ramp approach (TRA) to design an optimum and robust freeze-drying process for pharmaceutical formulations.

Assegehegn G, Brito-de la Fuente E, Franco JM, Gallegos C. Assegehegn G, et al. Int J Pharm. 2020 Mar 30;578:119116. doi: 10.1016/j.ijpharm.2020.119116. Epub 2020 Feb 3. Int J Pharm. 2020. PMID: 32027958

9

High-pressure pulses for Aspergillus niger spore inactivation in a model pharmaceutical lipid emulsion.

Brito-Bazán E, Ascanio G, Iñiguez-Moreno M, Calderón-Santoyo M, Córdova-Aguilar MS, Brito-de la Fuente E, Ragazzo-Sánchez JA. Brito-Bazán E, et al. Among authors: brito de la fuente e. Int J Food Microbiol. 2023 Aug 16;399:110255. doi: 10.1016/j.ijfoodmicro.2023.110255. Epub 2023 May 13. Int J Food Microbiol. 2023. PMID: 37210954

10

Nutritional Aspects of Dysphagia Management.

Gallegos C, Brito-de la Fuente E, Clavé P, Costa A, Assegehegn G. Gallegos C, et al. Adv Food Nutr Res. 2017;81:271-318. doi: 10.1016/bs.afnr.2016.11.008. Epub 2016 Dec 23. Adv Food Nutr Res. 2017. PMID: 28317607 Review.

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