C. García-Betanzos

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage

D. Quintanar-Guerrero, R. González-Reza, S. A. Real-Sandoval, 2022, Molecules.

The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

M. L. Zambrano-Zaragoza, D. Quintanar-Guerrero, R. González-Reza, 2018 .

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

D. Quintanar-Guerrero, Susana E Mendoza-Elvira, B. Velasco-Bejarano, 2022, Foods.

The Evaluation of Mechanical, Thermal, Optical and Microstructural Properties of Edible Films with Solid Lipid Nanoparticles-Xanthan Gum Stored at Different Temperatures and Relative Humidities

D. Quintanar-Guerrero, H. Hernández‐Sánchez, C. García-Betanzos, 2016, Food and Bioprocess Technology.

Physicochemical, total phenols and pectin methylesterase changes on quality maintenance on guava fruit (Psidium guajava L.) coated with candeuba wax solid lipid nanoparticles-xanthan gum.

M. L. Zambrano-Zaragoza, D. Quintanar-Guerrero, Claudia Idalid García-Betanzos, 2017, Food research international.