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Rafael Gavara

Researcher at Spanish National Research Council

Publications -  204
Citations -  9956

Rafael Gavara is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Active packaging & Food packaging. The author has an hindex of 52, co-authored 195 publications receiving 8544 citations. Previous affiliations of Rafael Gavara include University of Valencia & University of Milan.

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Functional properties of bioplastics made from wheat gliadins modified with cinnamaldehyde.

TL;DR: Cross-linked films showed high transparency, maintained their integrity after immersion, and displayed significant improvements in tensile strength and Young's modulus without impairment of their elongation properties, highlighting the possible formation of intermolecular covalent bonds between "monomeric" gliadins, leading to a polymerized network.
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Antimicrobial food packaging film based on the release of LAE from EVOH.

TL;DR: Antimicrobial films for active packaging applications containing the natural antimicrobial compound LAE in EVOH copolymers with different mol % ethylene contents were developed and tested in vitro against Listeria monocytogenes, Escherichia coli, and Salmonella enterica.
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Immobilization of β-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications

TL;DR: In this article, β-cyclodextrin (βCD) was successfully immobilized in an ethylene-vinyl alcohol copolymer with a 44% molar percentage of ethylene (EVOH44) by using regular extrusion with glycerol as an adjuvant.
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Controlled Atmosphere Storage of Wild Strawberry Fruit (Fragaria vesca L.)

TL;DR: The result showed that the 10% CO2/11% O2 combination can efficiently prolong the shelf life of wild strawberries by maintaining the quality parameters within acceptable values, through inhibiting the development of Botrytis cinerea, without significantly modifying consumer acceptance.
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Photoactivated chlorophyllin-based gelatin films and coatings to prevent microbial contamination of food products.

TL;DR: Tests showed that it was possible to reduce microorganism growth in cooked frankfurters inoculated with S. aureus and L. monocytogenes by covering them with sodium magnesium chlorophyllin-gelatin films and coatings based on gelatin as the polymer matrix.