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Publications by Ana I. Bourbon
Dehydration of Protein Lactoferrin-Glycomacropeptide Nanohydrogels
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Lactoferrin-Based Nanoparticles as a Vehicle for Iron in Food Applications – Development and Release Profile
Food Research International
Food Science
Κ-Carrageenan/Chitosan Nanolayered Coating for Controlled Release of a Model Bioactive Compound
Innovative Food Science and Emerging Technologies
Chemistry
Manufacturing Engineering
Food Science
Industrial
Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life
Food and Bioprocess Technology
Industrial
Risk
Quality
Manufacturing Engineering
Reliability
Safety
Food Science
Process Chemistry
Technology
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Introduction: Expanded, Contracted, and Isomeric Porphyrins
Chemical Reviews
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Atmospheric Processes and Their Controlling Influence on Cloud Condensation Nuclei Activity
Chemical Reviews
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Carbon-Supported Pt-Based Alloy Electrocatalysts for the Oxygen Reduction Reaction in Polymer Electrolyte Membrane Fuel Cells: Particle Size, Shape, and Composition Manipulation and Their Impact to Activity
Chemical Reviews
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Interactions of Water With Mineral Dust Aerosol: Water Adsorption, Hygroscopicity, Cloud Condensation, and Ice Nucleation
Chemical Reviews
Chemistry
Mass Spectrometric Imaging for Biomedical Tissue Analysis
Chemical Reviews
Chemistry
Regulatory Mechanisms and Novel Therapeutic Targeting Strategies for Protein Tyrosine Phosphatases
Chemical Reviews
Chemistry
Coordinating Radiometals of Copper, Gallium, Indium, Yttrium, and Zirconium for PET and SPECT Imaging of Disease
Chemical Reviews
Chemistry
