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Fernanda San Martin

Department of Food Sciences 

  • Assistant Professor Food Science

Curriculum Vitae

Patents

Phoon, P. Y., San Martin-Gonzalez, M. F., & Narsimhan, G. (2012). Products containing partially hydrolyzed soy beta-conglycinin and related methods. U.S. Patent No. 65950.P1.US. Washington, D.C.: U.S. Patent and Trademark Office.

Narsimhan, G., San Martin-Gonzalez, M. F., & Phoon, P. Y. (2012). Products containing partially hydrolyzed soy beta-conglycinin and related methods. U.S. Patent No. PCT/US2012/059034. Washington, D.C.: U.S. Patent and Trademark Office.

Selected Publications

Serrano-Niño, J. C., Cavazos-Garduño, A., Hernández-Becerra, J. A., Beristain, C. I., Applegate, B., Ferruzzi, M. G., . . . San Martin-Gonzalez, M. F. (2013). Retention of aflatoxin M-1 by probiotic bacteria in buffer and milk. Food Control, 31, 202-207.

Phoon, P. Y., San Martin-Gonzalez, M. F., & Narsimhan, G. (in press). Effect of hydrolysis and fibril formation of soy beta-conglycinin on the oxidative stability of O/W emulsions. Food Hydrocolloids. Retrieved from http://dx.doi.org/10.1016/j.foodhyd.2013.06.024

Phoon, P. Y., Narsimhan, G., & San Martin-Gonzalez, M. F. (2013). Effect of thermal behavior of beta-lactoglobulin on the oxidative stability of menhaden oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 61(8), 1954-1967.

Duarte-Gómez, E. E., Paxon, B., Budzik, M., Morgan, M. T., Applegate, B. M., & San Martin-Gonzalez, M. F. (in press). High pressure effects on bacterial bioluminescence. LWT Lebensmittel-Wissenschaft-und-Technologie..

San Martin-Gonzalez, M. F. (in press). Solid Lipid Nanoparticles with applications. In Nano- and micro-scale vehicles for effective delivery of bioactive ingredients in functional foods.

Pimentel-González, D. J., Rodriguez-Martinez, V., Duarte-Gomez, E. E., Sequeira-Mencoca, K., Applegate, B., & San Martin-Gonzalez, M. F. (2012). Physical and Antimicrobial Properties of Carvacrol Nanoemulsions against a bioluminescent strain of E. coli O157:H7. 2012 IFT Annual Meeting Abstracts.

Phoon, P. Y., Narsimhan, G., & San Martin-Gonzalez, M. F. (in press). Effect of thermal behavior of beta-lactoglobulin on the oxidative stability of menhaden oil-in-water emulsions. Journal of Agricultural and Food Chemistry.

Hnosko, J., San Martin-Gonzalez, M. F., & Clark, S. (2012). High pressure processing inactivates Listeria innocua yet destroys Queso Fresco crumbling properties. Journal of Dairy Science, 95(9), 4851-4862.

Patel, M., & San Martin-Gonzalez, M. F. (2012). Characterization of ergocalciferol loaded solid lipid nanoparticles. Journal of Food Science, 77(1), N8-N13.

Salazar-Gonzalez, C., San Martin-Gonzalez, M. F., Lopez-Malo, A., & Sosa-Morales, M. E. (in press). Recent studies related to microwave processing of fluid foods. Food and Bioprocess Technology.