Giovanna Rossi-Márquez

Physicochemical and Antimicrobial Characterization of Beeswax–Starch Food-Grade Nanoemulsions Incorporating Natural Antimicrobials

O. Martín‐Belloso, L. Medina-Torres, C. Regalado-González, 2017, International journal of molecular sciences.

Effect of temperature, pH and film thickness on nisin release from antimicrobial whey protein isolate edible films

J. Han, E. Castaño‐Tostado, C. Regalado-González, 2009 .

Edible Coating as Packaging Strategy to Extend the Shelf-life of Fresh-Cut Fruits and Vegetables

C. Giosafatto, M. Esposito, L. Mariniello, 2013 .

Microstructure and properties of bitter vetch (Vicia ervilia) protein films reinforced by microbial transglutaminase

M. Kadivar, L. Mariniello, P. D. Pierro, 2015 .

Multilayered Edible Coatings to Enhance Some Quality Attributes of Ready-to-Eat Cherimoya (Annona cherimola)

Giovanna Rossi-Márquez, P. Di Pierro, Netzahualcóyotl Mayek-Pérez, 2022, Coatings.

Modified Starch-Chitosan Edible Films: Physicochemical and Mechanical Characterization

G. Calderón‐Domínguez, C. Regalado-González, B. García-Almendárez, 2017 .

Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts

M. Helguera, Giovanna Rossi-Márquez, P. Di Pierro, 2021, Coatings.

Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells

C. Regalado-González, Giovanna Rossi-Márquez, P. Di Pierro, 2018, Coatings.