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Foods (Basel, Switzerland)|September 28, 2021
Fresh Mushroom Preservation TechniquesKaty Castellanos-Reyes, Ricardo Villalobos-Carvajal, Tatiana Beldarrain-Iznaga
Food Research International (Ottawa, Ont.)|March 1, 2021
Functional properties of Lactobacillus casei C24 improved by microencapsulation using multilayer double emulsionTatiana Beldarrain-Iznaga, Ricardo Villalobos-Carvajal, Eva Sevillano-Armesto, et al.
Foods (Basel, Switzerland)|January 15, 2021
Effect of Homogenization Method and Carvacrol Content on Microstructural and Physical Properties of Chitosan-Based FilmsZoila Flores, Diego San-Martin, Tatiana Beldarraín-Iznaga, et al.
Foods (Basel, Switzerland)|March 6, 2021
Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet CherriesCamilo Gutiérrez-Jara, Cristina Bilbao-Sainz, Tara McHugh, et al.
Foods (Basel, Switzerland)|July 29, 2025
Multilayer Double Emulsion Encapsulation of <i>Limosilactobacillus reuteri</i> Using Pectin-Protein SystemsKattya Rodríguez, Diego Catalán, Tatiana Beldarraín-Iznaga, et al.
Food Chemistry|March 6, 2014
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wineGipsy Tabilo-Munizaga, Trudy Ann Gordon, Ricardo Villalobos-Carvajal, et al.
Probiotics and Antimicrobial Proteins|May 19, 2026
Robustness-by-design for Probiotic Foods: Mechanisms, Non-thermal Stress Conditioning, and Engineered MicroenvironmentsTatiana Beldarrain-Iznaga, José Miguel Bastias, Juan Esteban Reyes-Parra, et al.
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