Related references
Note: Only part of the references are listed.Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers
Claudia M. Asensio et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Film preparation with high protein defatted peanut flour: characterisation and potential use as food packaging
Cecilia G. Riveros et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Antimicrobial, antioxidant and sensory features of eugenol, carvacrol and trans-anethole in active packaging for organic ready-to-eat iceberg lettuce
Justyna Wieczynska et al.
FOOD CHEMISTRY (2018)
Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging
Azam Ashrafi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Preparation and characterization of ion selective membrane and its application for Cu2+ removal
Mohamed Mokhtar et al.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY (2018)
A review: Breathable films for packaging applications
Dowan Kim et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
The simultaneous detection and removal of organophosphorus pesticides by a novel Zr-MOF based smart adsorbent
Qingfeng Yang et al.
JOURNAL OF MATERIALS CHEMISTRY A (2018)
Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging
Zeynep Aytac et al.
FOOD CHEMISTRY (2017)
Effect of stable antimicrobial nano-silver packaging on inhibiting mildew and in storage of rice
Li Li et al.
FOOD CHEMISTRY (2017)
Active food packaging films with synergistic antimicrobial activity
Maksym Krepker et al.
FOOD CONTROL (2017)
Vegetable oil-based polyurethane membrane for gas separation
Mohammad Bagher Karimi et al.
JOURNAL OF MEMBRANE SCIENCE (2017)
Gas permeabilities of polyurethane films for fresh produce packaging: Response of O2 permeability to temperature and relative humidity
Deniz Turan et al.
POLYMER TESTING (2017)
Use of essential oils in active food packaging: Recent advances and future trends
Regiane Ribeiro-Santos et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Antibacterial activity and cytocompatibility of chitooligosaccharide-modified polyurethane membrane via polydopamine adhesive layer
Chuang Luo et al.
CARBOHYDRATE POLYMERS (2017)
Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus
Yunbin Zhang et al.
FOOD CONTROL (2016)
Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads
Caio G. Otoni et al.
FOOD RESEARCH INTERNATIONAL (2016)
Active packaging with antifungal activities
N. Nguyen Van Long et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Synergistic interactions between doxycycline and terpenic components of essential oils encapsulated within lipid nanocapsules against gram negative bacteria
C. Valcourt et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2016)
Applications of active packaging for increasing microbial stability in foods: natural volatile antimicrobial compounds
Anastasia E. Kapetanakou et al.
CURRENT OPINION IN FOOD SCIENCE (2016)
Preparation and characterization of polyurethane (PU)/polyvinylidene fluoride (PVDF) blending membrane
Hao Dong et al.
DESALINATION AND WATER TREATMENT (2016)
Effects of cinnamaldehyde on Escherichia coli and Staphylococcus aureus membrane
Suxia Shen et al.
FOOD CONTROL (2015)
Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties
Alejandra Acevedo-Fani et al.
FOOD HYDROCOLLOIDS (2015)
Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food
E. Chaix et al.
FOOD MICROBIOLOGY (2015)
Effect of carvacrol and thymol on Salmonella spp. biofilms on polypropylene
Viviane C. S. Amaral et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products
Fatih Tornuk et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Antioxidant activity and physicochemical properties of chitosan films incorporated with Lycium barbarum fruit extract for active food packaging
Qian Wang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Controlled release and long-term antibacterial activity of chlorhexidine digluconate through the nanoporous network of microfibrillated cellulose
Nathalie Lavoine et al.
CELLULOSE (2014)
Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.)
Wen-Rui Diao et al.
FOOD CONTROL (2014)
Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films
Caio G. Otoni et al.
FOOD HYDROCOLLOIDS (2014)
Synergistic interactions of cinnamaldehyde in combination with carvacrol against food-borne bacteria
Haiqing Ye et al.
FOOD CONTROL (2013)
Designing of antibacterial plastics: thymol release from photocured thymol-doped acrylic resins
F. Pilati et al.
JOURNAL OF MATERIALS SCIENCE (2013)
Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing
Chaoying Qiu et al.
MEAT SCIENCE (2013)
Synthesis and characterization of thermal-responsive chitin-based polyurethane copolymer as a smart material
Szu-Hsien Chen et al.
CARBOHYDRATE POLYMERS (2012)
Antimicrobial herb and spice compounds in food
M. M. Tajkarimi et al.
FOOD CONTROL (2010)
Advances in controlled release devices for food packaging applications
Marcella Mastromatteo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums
Chunli Jia et al.
FOOD RESEARCH INTERNATIONAL (2008)
Share Paper
