| Nanotechnology for increased micronutrient bioavailability IJ Joye, G Davidov-Pardo, DJ McClements Trends in food science & technology 40 (2), 168-182, 2014 | 371 | 2014 |
| Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification G Davidov-Pardo, DJ McClements Food chemistry 167, 205-212, 2015 | 329 | 2015 |
| Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues G Davidov-Pardo, DJ McClements Trends in food science & technology 38 (2), 88-103, 2014 | 299 | 2014 |
| Intra‐laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional … G Bobo‐García, G Davidov‐Pardo, C Arroqui, P Vírseda, ... Journal of the Science of Food and Agriculture 95 (1), 204-209, 2015 | 294 | 2015 |
| Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins IJ Joye, G Davidov-Pardo, RD Ludescher, DJ McClements Food chemistry 185, 261-267, 2015 | 283 | 2015 |
| Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization G Davidov-Pardo, IJ Joye, DJ McClements Food Hydrocolloids 45, 309-316, 2015 | 220 | 2015 |
| Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: Impact of protein–carbohydrate Maillard conjugation G Davidov-Pardo, S Pérez-Ciordia, MR Marı́n-Arroyo, DJ McClements Journal of agricultural and food chemistry 63 (15), 3915-3923, 2015 | 191 | 2015 |
| Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality IJ Joye, G Davidov-Pardo, DJ McClements Food Hydrocolloids 49, 127-134, 2015 | 162 | 2015 |
| Encapsulation systems for lutein: A review BM Steiner, DJ McClements, G Davidov-Pardo Trends in Food Science & Technology 82, 71-81, 2018 | 136 | 2018 |
| Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate CE Gumus, G Davidov-Pardo, DJ McClements Food hydrocolloids 60, 38-49, 2016 | 125 | 2016 |
| Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization G Davidov-Pardo, IJ Joye, DJ McClements Advances in protein chemistry and structural biology 98, 293-325, 2015 | 101 | 2015 |
| Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability G Davidov-Pardo, CE Gumus, DJ McClements Food chemistry 196, 821-827, 2016 | 98 | 2016 |
| Effect of maillard conjugates on the physical stability of zein nanoparticles prepared by liquid antisolvent coprecipitation G Davidov-Pardo, IJ Joye, M Espinal-Ruiz, DJ McClements Journal of agricultural and food chemistry 63 (38), 8510-8518, 2015 | 96 | 2015 |
| Optimization of a wall material formulation to microencapsulate a grape seed extract using a mixture design of experiments G Davidov-Pardo, I Arozarena, MR Marín-Arroyo Food and Bioprocess Technology 6, 941-951, 2013 | 94 | 2013 |
| Sensory and consumer perception of the addition of grape seed extracts in cookies G Davidov‐Pardo, M Moreno, I Arozarena, MR Marín‐Arroyo, ... Journal of Food Science 77 (12), S430-S438, 2012 | 89 | 2012 |
| Stability of polyphenolic extracts from grape seeds after thermal treatments G Davidov-Pardo, I Arozarena, MR Marín-Arroyo European Food Research and Technology 232, 211-220, 2011 | 82 | 2011 |
| Effect of fermentation and roasting on the phenolic concentration and antioxidant activity of cocoa from N icaragua Y Suazo, G Davidov‐Pardo, I Arozarena Journal of Food Quality 37 (1), 50-56, 2014 | 78 | 2014 |
| Formation of biopolymer complexes composed of pea protein and mesquite gum–Impact of quercetin addition on their physical and chemical stability JC Cuevas-Bernardino, FMA Leyva-Gutierrez, EJ Vernon-Carter, ... Food Hydrocolloids 77, 736-745, 2018 | 73 | 2018 |
| Controlled release of flavor oil nanoemulsions encapsulated in filled soluble hydrogels A Kwan, G Davidov-Pardo Food Chemistry 250, 46-53, 2018 | 69 | 2018 |
| Utilization of different wall materials to microencapsulate fish oil G Davidov-Pardo, P Roccia, D Salgado, A León, R Pedroza-Islas American Journal of Food Technology 3 (6), 384-393, 2008 | 63 | 2008 |
