| Antimicrobial activity of nanoliposomes co-encapsulating nisin and garlic extract against Gram-positive and Gram-negative bacteria in milk CMB Pinilla, A Brandelli Innovative food science & emerging technologies 36, 287-293, 2016 | 158 | 2016 |
| Pectin and polygalacturonic acid-coated liposomes as novel delivery system for nisin: Preparation, characterization and release behavior NA Lopes, CMB Pinilla, A Brandelli Food Hydrocolloids 70, 1-7, 2017 | 135 | 2017 |
| Antimicrobial activity of lysozyme-nisin co-encapsulated in liposomes coated with polysaccharides NA Lopes, CMB Pinilla, A Brandelli Food hydrocolloids 93, 1-9, 2019 | 120 | 2019 |
| Antifungal properties of phosphatidylcholine-oleic acid liposomes encapsulating garlic against environmental fungal in wheat bread CMB Pinilla, RCS Thys, A Brandelli International Journal of Food Microbiology 293, 72-78, 2019 | 105 | 2019 |
| Development and characterization of phosphatidylcholine nanovesicles, containing garlic extract, with antilisterial activity in milk CMB Pinilla, CPZ Noreña, A Brandelli Food chemistry 220, 470-476, 2017 | 75 | 2017 |
| Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials CMB Pinilla, N Lopes, A Brandelli Molecules, 2021 | 41 | 2021 |
| Xylooligosaccharides production from wheat middlings bioprocessed with Bacillus subtilis PM Reque, CMB Pinilla, GV Gautério, SJ Kalil, A Brandelli Food research international 126, 108673, 2019 | 38 | 2019 |
| Effect of Oleic Acid, Cholesterol, and Octadecylamine on Membrane Stability of Freeze-Dried Liposomes Encapsulating Natural Antimicrobials AB CMB Pinilla, PM Reque Food and Bioprocess Technology 13, 599–610, 2020 | 37 | 2020 |
| Nanotechnology in Food Preservation A Brandelli, CMB Pinilla, N Lopes Advances in Processing Technologies for Bio-based Nanosystems in Food 1 (1), 396, 2019 | 31 | 2019 |
| Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria … FA Cacciatore, C Maders, B Alexandre, CMB Pinilla, A Brandelli, ... Food microbiology 108, 104116, 2022 | 28 | 2022 |
| Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes CMB Pinilla, A Brandelli, ME López-Caballero, P Montero, ... Food Research International 137, 109687, 2020 | 25 | 2020 |
| Characterization, bioactivity and application of chitosan-based nanoparticles in a food emulsion model K Oliveira Lima, CM Barreto Pinilla, A Alemán, ME López-Caballero, ... Polymers 13 (19), 3331, 2021 | 20 | 2021 |
| Extraction and partial characterisation of antioxidant pigment produced by Chryseobacterium sp. kr6 MEP Jiménez, CMB Pinilla, E Rodrigues, A Brandelli Natural product research 33 (11), 1541-1549, 2019 | 18 | 2019 |
| Nisin induces lamellar to cubic liquid-crystalline transition in pectin and polygalacturonic acid liposomes NA Lopes, O Mertins, CMB Pinilla, A Brandelli Food Hydrocolloids 112, 106320, 2021 | 16 | 2021 |
| Nanoliposomes as a Platform for Delivery of Antimicrobials A Brandelli, CMB Pinilla, NA Lopes Nanotechnology Applied To Pharmaceutical Technology, 55-90, 2017 | 13 | 2017 |
| Proteomic analysis reveals differential responses of Listeria monocytogenes to free and nanoencapsulated nisin CMB Pinilla, P Stincone, A Brandelli International Journal of Food Microbiology 346, 109170, 2021 | 12 | 2021 |
| Evidence that protein corona reduces the release of antimicrobial peptides from polymeric nanocapsules in milk I Henrique, CMB Pinilla, AdrianoBrandelli Food Research International, 2020 | 12* | 2020 |
| Biological activities of wheat middlings bioprocessed with Bacillus spp. PM Reque, JAO Werner, CMB Pinilla, APF Corrêa, E Rodrigues, ... LWT 77, 525-531, 2017 | 12 | 2017 |
| Biochemical and functional properties of wheat middlings bioprocessed by lactic acid bacteria AB Priscilla Magro Reque, Cristian Mauricio Barreto Pinilla, Federica ... J Food Biochem, 2020 | 10 | 2020 |
| Ginger: a systematic review of clinical trials and recent advances in encapsulation of its bioactive compounds L Tavares, S Smaoui, CMB Pinilla, HB Hlima, HL Barros Food & Function 13 (3), 1078-1091, 2022 | 9 | 2022 |
Adriano BrandelliDepartamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul在 ufrgs.br 的电子邮件经过验证
