4.5 Review

A bibliometrics visualization analysis of active packaging system for food packaging

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Antioxidant and antimicrobial packaging films developed based on the peel powder of different citrus fruits: A comparative study

Dawei Yun et al.

Summary: Citrus peels contain valuable biopolymers and bioactive substances, which can be used to develop food packaging films. In this study, active packaging films were prepared from citrus peel powder of four different citrus fruits. These films exhibited rough surface and transverse with yellow or flesh color. They had suitable structural and functional properties, such as moisture content, water contact angle, water vapor permeability, oxygen permeability, tensile strength, elongation at break, antioxidant and antimicrobial activity. Among the films, mandarin peel powder based film showed the highest effectiveness in retarding corn oil oxidation.

FOOD BIOSCIENCE (2023)

Article Food Science & Technology

Novel active biopackaging incorporated with macerate of carob (Ceratonia siliqua L.) to extend shelf-life of stored Atlantic salmon fillets (Salmo salar L.).

Lidia Ait Ouahioune et al.

Summary: The use of bio-based packaging materials incorporated with carob seed ethanol or acetone macerate can extend the shelf life of fresh salmon and improve its freshness retention. Active packaging performs better in maintaining the appearance, odor, and overall quality of salmon during storage.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Analytical

Application of an Intelligent Sensor and Active Packaging System Based on the Bacterial Cellulose of Acetobacter xylinum to Meat Products

Andi Dirpan et al.

Summary: Combining intelligent and active packaging can monitor color changes in food and extend its shelf life. This study developed an intelligent and active packaging system made from Acetobacter xylinum cellulose, which can detect changes in the quality of packaged fresh beef and prolong its shelf life. The results showed that the BTB solution can be used as an indicator to easily assess the quality of packaged meat, and the addition of garlic extract can help delay the spoilage of beef.

SENSORS (2022)

Review Agricultural Economics & Policy

The surveillance and prediction of food contamination using intelligent systems: a bibliometric analysis

Kgomotso Lebelo et al.

Summary: This study reports on bibliometric research trends on the application of machine learning/intelligent systems in predicting food contamination and monitoring foodborne diseases. The findings reveal that the United States and China are the two most influential countries, and machine learning has significant application value in food safety research.

BRITISH FOOD JOURNAL (2022)

Review Food Science & Technology

Advantages of nanotechnology developments in active food packaging

Jumana Mahmud et al.

Summary: Active food packaging is an innovative technology that improves food preservation and meets consumer demands. The use of nano-sized materials has a significant impact on active food packaging, enhancing the performance of packaging films and overcoming their shortcomings.

FOOD RESEARCH INTERNATIONAL (2022)

Article Biochemistry & Molecular Biology

Valorisation of lemongrass essential oils onto chitosan-starch film for sustainable active packaging: Greatly enhanced antibacterial and antioxidant activity

Annisa Istiqomah et al.

Summary: This study investigates the utilization of chitosan modified with Dioscorea hispida starch and lemongrass essential oil to develop a novel active food packaging. The experimental results show that the presence of lemongrass essential oil enhances the physical, mechanical, and thermal stability of the packaging, as well as its antimicrobial and antioxidant activity. Molecular docking and simulations reveal the antibacterial mechanism of the active compounds in lemongrass essential oil. Overall, this research provides valuable insights into the role of lemongrass essential oil in improving the properties of sustainable active food packaging.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Review Environmental Sciences

Sustainable agrifood supply chains: Bibliometric, network and content analyses

G. P. Agnusdei et al.

Summary: The agrifood system requires major transformations towards sustainability and healthy diets. This study aims to systematize the knowledge structure of sustainable food models and investigate the role of innovation technology in the agrifood supply chain. The results show an evolving positive trend in sustainable agrifood supply chains, with a focus on the environmental pillar of sustainability.

SCIENCE OF THE TOTAL ENVIRONMENT (2022)

Article Food Science & Technology

From traditional paper to nanocomposite films: Analysis of global research into cellulose for food packaging

Manuel Garrido-Romero et al.

Summary: This bibliometric study analyzes publications on cellulose-containing food packaging production from 2000 to 2020, revealing a significant growth in interest in this field in the last decade. The study also highlights the increasing use of composites with cellulose as the reinforcing material, while the use of cellulose-based packaging is declining.

FOOD PACKAGING AND SHELF LIFE (2022)

Review Food Science & Technology

Probiotics in Citrus Fruits Products: Health Benefits and Future Trends for the Production of Functional Foods-A Bibliometric Review

Shenia Santos Monteiro et al.

Summary: The relationship between food and human health drives the search for knowledge of food components that are related to these benefits. The scientific community shows a growing interest in the knowledge of the interactions between components of citrus fruits and probiotics to develop ways to improve the quality of the food produced. This bibliometric review examines scientific publications on the potential of probiotics in citrus fermentation and discusses the importance and future trends of plant-based products as an alternative to the dairy market in the functional food group.

FOODS (2022)

Article Food Science & Technology

Biodegradable packaging films with e-polylysine/ZIF-L composites

Lei Zhang et al.

Summary: Biobased polymer packaging films have witnessed significant developments in recent years. In this study, biodegradable packaging films with antimicrobial properties and mechanical strength were successfully developed. The films showed improved UV/visible light barrier properties and enhanced antimicrobial activities, making them promising for food packaging and preservation systems.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Review Materials Science, Multidisciplinary

Smart Food Packaging: An Umbrella Review of Scientific Publications

Fatma Boukid

Summary: Smart packaging plays a pivotal role in ensuring food quality and safety, and providing consumers with important information about food. Recent research has shown increasing interest in smart food packaging, with the COVID-19 pandemic accelerating the development of sustainable and safe bio-based materials. However, the commercialization of most smart packaging materials is hindered by high production costs and the lack of international standard regulations.

COATINGS (2022)

Article Food Science & Technology

Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications

Shuva Bhowmik et al.

Summary: Consumers worldwide are increasingly demanding safe foods that are minimally processed and retain their quality and health properties. However, traditional plastic polymers and synthetic preservatives have harmful health effects and negative environmental impact. Therefore, the development of active food packaging materials, such as chitosan films with added essential oils, has gained attention. These films offer antimicrobial and antioxidant activities and are environmentally friendly, making them ideal for preserving perishable foods.

FOOD PACKAGING AND SHELF LIFE (2022)

Article Food Science & Technology

Bioplastics for food packaging

Eden Shlush et al.

Summary: The food packaging industry is in urgent need of environmentally friendly and sustainable packaging materials. Current research focuses on improving the performance of natural biodegradable polymers, synthesizing new biodegradable polymers, improving the production of bio-based conventional polymers, and searching for new renewable sources.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Review Food Science & Technology

Antimicrobial bio-inspired active packaging materials for shelf life and safety development: A review

Shipra Pandey et al.

Summary: This review introduces the application of bio-based active materials in designing antimicrobial packaging film for the food industry. Bio-polymers reinforced with active materials such as essential oils, peptides, proteins, and nanoparticles show broad-spectrum antibacterial activity. Compared to plastic packaging materials, bio-based polymer packaging films have advantages in degradability and cost-effectiveness, and are expected to dominate the market in the future.

FOOD BIOSCIENCE (2022)

Review Chemistry, Physical

Functional properties of clay nanofillers used in the biopolymer-based composite films for active food packaging applications-Review

V. Dharini et al.

Summary: This study explores the importance of using nanoclay in enhancing biocomposite films and its impact on food packaging materials. Despite the excellent mechanical and gas barrier properties of nanoclays, further understanding of their toxicity profile is needed.

APPLIED CLAY SCIENCE (2022)

Review Environmental Sciences

Valorization of food waste by anaerobic digestion: A bibliometric and systematic review focusing on optimization

Tatiana Izato Assis et al.

Summary: This work reviews the valorization of food waste through anaerobic digestion and the optimization strategies. Co-digestion is identified as the main strategy to improve the process. The study provides ideal operating conditions for energy production, guiding the design and operation of reactors.

JOURNAL OF ENVIRONMENTAL MANAGEMENT (2022)

Article Food Science & Technology

Improving the hydrophobicity and mechanical properties of starch nanofibrous films by electrospinning and cross-linking for food packaging applications

Weijia Zhu et al.

Summary: This study proposed a simple route to develop crosslinked starch nanofibrous films with improved flexibility and mechanical properties, which showed promising potential application in the field of food packaging.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Review Food Science & Technology

A review on active packaging for quality and safety of foods: Current trends, applications, prospects and challenges

Md. Wadud Ahmed et al.

Summary: This article provides an overview of the role of active packaging in maintaining food safety, improving food quality, extending shelf life, and promoting marketability. It focuses on chemical absorption and scavenging, chemical release, and microbial control as the main modes of action. The article also discusses the limitations in technology, consumer behavior, and legislation that hinder the market potential of active packaging.

FOOD PACKAGING AND SHELF LIFE (2022)

Review Multidisciplinary Sciences

Bibliometric analysis for economy in COVID-19 pandemic

Meihui Zhong et al.

Summary: This paper summarizes the research related to the development of the economic field during the COVID-19 epidemic through bibliometrics and content analysis. The study found that research institutions and authors from North American and European countries were the most productive in this field, and the journal Sustainability was the most popular. The paper also analyzed country/region cooperation and institutional cooperation using social network analysis methods and explored the current challenges in economic development.

HELIYON (2022)

Article Materials Science, Paper & Wood

Biobased materials for food packaging

Jiaxiu Wang et al.

Summary: Consumers are increasingly demanding healthier, high-quality, and safe foods, as well as sustainable and green packaging options that minimize environmental impact. Bio-based materials derived from renewable biomass are highlighted as a potential solution for food packaging, with a focus on their characteristics, advantages, and strategies for improving their performance.

JOURNAL OF BIORESOURCES AND BIOPRODUCTS (2022)

Article Food Science & Technology

Effect of biodegradable active packaging with zeolites on fresh broccoli florets

Luis Alejandro Marzano-Barreda et al.

Summary: The study aimed to develop biodegradable active packaging and labels for fresh vegetables to extend their shelf life and monitor decay. Experimental results showed that this type of packaging effectively reduced the metabolism of fresh broccoli florets, preserving their color and vitamin C content.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

Article Food Science & Technology

Design of new natural antioxidant active packaging: Screening flowsheet from pure essential oils and vegetable oils to ex vivo testing in meat samples

Magdalena Wrona et al.

Summary: Through testing the antioxidant capacity of different essential oils and vegetable oils, combined with the preparation of various active LDPE films, a best packaging solution that can extend the shelf-life of fresh meat was ultimately determined.

FOOD CONTROL (2021)

Review Chemistry, Applied

Essential oils as additives in active food packaging

Shubham Sharma et al.

Summary: Food packaging acts as a passive barrier protecting food from environmental factors and extending shelf-life. Active packaging allows interaction between food and the environment, leading to longer shelf-life. Incorporating essential oils in active packaging helps maintain food quality and microbial control.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet

Parisa Homayonpour et al.

Summary: This study prepared a new degradable coating with nano-encapsulated Cumino cyminum L. essential oil to evaluate the microbial, chemical, and sensory properties of sardine fillet samples. Encapsulation of the essential oil in nanochitosan coatings effectively inhibited microbial growth and chemical spoilage. The coatings with smaller nanoliposome size and higher encapsulation efficiency showed the best results in preserving the quality of sardine fillets.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

Article Chemistry, Applied

Biodegradable film for raisins packaging application: Evaluation of physico-chemical characteristics and antioxidant potential

Betina Maria Gamba Miglioranza et al.

Summary: The study evaluated the application of a biodegradable film based on grape seed flour extract for raisin packaging. It was found that raisins packed in the biodegradable film had higher total phenolic content and antioxidant activity, making it suitable for conservation and preservation.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Carvacrol, citral and α-terpineol essential oil incorporated biodegradable films for functional active packaging of Pacific white shrimp

Yeyen Laorenza et al.

Summary: Blown-film extrusion produced biodegradable PBAT/PLA blend films compounded with carvacrol, citral, and alpha-terpineol essential oils for food packaging. Interaction between PBAT/PLA and EOs affected microstructures and barrier properties, leading to improved seafood preservation qualities..setViewport(IPadLandscape)

FOOD CHEMISTRY (2021)

Review Chemistry, Applied

Controlled release of antioxidants from active food packaging: A review

Lingyun Kuai et al.

Summary: Active packaging is an innovative concept aimed at meeting market demands for safe, healthy, and high-quality food. One type of active packaging, the release packaging system, can regulate the release rate of active substances to extend the shelf life of foods by inhibiting microbial growth and oxidation. Research focuses on controlled-release antioxidant packaging, highlighting challenges and opportunities in technology, design, and commercial application.

FOOD HYDROCOLLOIDS (2021)

Article Biochemistry & Molecular Biology

Developing multifunctional edible coatings based on alginate for active food packaging

Mohamed S. Abdel Aziz et al.

Summary: By incorporating aloe vera and garlic oil, the design of smart alginate-based coatings improved thermal and mechanical properties, UV-barrier capabilities, reduced water vapor permeability, enhanced antimicrobial properties, and prolonged the shelf-life of food products. The active coatings have the potential to be implemented in the food packaging industry due to their outstanding attributes.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Biochemistry & Molecular Biology

Fabrication and characterization of an economical active packaging film based on chitosan incorporated with pomegranate peel

Jun Zeng et al.

Summary: Incorporating PPP can enhance the thickness and antioxidant properties of chitosan films, but may decrease their moisture content and mechanical properties. FTIR and SEM analysis revealed that PPP altered the microstructural characteristics of the films.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Biochemistry & Molecular Biology

Carrageenan/agar-based functional film integrated with zinc sulfide nanoparticles and Pickering emulsion of tea tree essential oil for active packaging applications

Swarup Roy et al.

Summary: A functional carrageenan/agar-based film was prepared by combining tea tree oil Pickering emulsion (PET) and zinc sulfide nanoparticles (ZnSNP). The incorporation of ZnSNPs improved the mechanical strength, while PET slightly decreased the strength. However, the combined addition of ZnSNP and PET maintained the mechanical strength with slightly improved flexibility, making it suitable for active food packaging applications.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Biochemistry & Molecular Biology

Development of chitosan films incorporated with rambutan (Nephelium lappaceum L.) peel extract and their application in pork preservation

Dawei Yun et al.

Summary: Chitosan films containing different percentages of polyphenol-rich rambutan peel extract were developed and characterized. Films with 5% RPE showed the best barrier properties and strongest antioxidant and antimicrobial activities. Results from pork preservation study indicated that pork wrapped with 5% RPE films exhibited the best preservation effects and sensory attributes on the eighth day.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Biochemistry & Molecular Biology

Preparation and physicochemical assessment of bioactive films based on chitosan and starchy powder of white turmeric rhizomes (Curcuma Zedoaria) for green packaging applications

Vishram D. Hiremani et al.

Summary: Bioactive films of chitosan/white turmeric were successfully prepared using solvent casting technique, showing good physicochemical and biological properties for active packaging applications, including improved antimicrobial activity, antioxidant activity, and reduced water vapor transmission rate and oxygen permeability. The inclusion of white turmeric also led to enhanced tensile properties, smooth surface morphology, water resistance, UV barrier properties, and reduced oil absorption rate in the blend films. The films were found to be effective in extending the shelf life of foodstuff due to their eco-friendly nature.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Review Biochemistry & Molecular Biology

A review of trends in the development of bionanocomposites from lignocellulosic and polyacids biomolecules as packing material making alternative: A bibliometric analysis

Jhon Jairo Palechor-Trochez et al.

Summary: The development of biopolymers as an option to mitigate pollution caused by the accumulation of petrochemical-based plastics has led to a focus on bionanocomposite materials. These materials show enhancements in mechanical, thermal, and barrier properties by incorporating nanoparticles, particularly from natural sources like cellulose. The analysis also highlights the significant increase in tensile strength, exceeding 30%, with inclusions of nanoparticles not exceeding 10 wt%.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Polymer Science

Evaluation of New Antimicrobial Materials Incorporating Ethyl Lauroyl Arginate or Silver into Different Matrices, and Their Safety in Use as Potential Packaging

Sofia Manso et al.

Summary: Antimicrobial preservation is a significant challenge in today's industry, but antimicrobial packaging can provide an effective solution. Research showed that LDPE films containing silver did not exhibit antimicrobial activity against certain bacteria, while biofilms containing LAE reduced the growth of certain bacteria, and PS pads also demonstrated antimicrobial activity.

POLYMERS (2021)

Article Food Science & Technology

Electrospun carboxymethyl cellulose-gelatin nanofibrous films encapsulated with Mentha longifolia L. essential oil for active packaging of peeled giant freshwater prawn

Yasser Shahbazi et al.

Summary: The study aimed to encapsulate Mentha longifolia L. essential oil into carboxymethyl cellulose-gelatin nanofibers and evaluate their effects on the shelf-life of peeled freshwater prawns during refrigerated storage. The nanofibrous films with MEO demonstrated improved properties compared to neat CMC-GE, and the 2% concentration showed the highest sensory scores in terms of odor, color, texture, taste, and overall acceptance.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Antifungal and plasticization effects of carvacrol in biodegradable poly (lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging

Phatthranit Klinmalai et al.

Summary: Incorporating carvacrol into biodegradable polymers can produce functional sustainable packaging materials that prolong the shelf-life of food. The research shows that carvacrol-plasticized films have dense matrices and increased crystalline fractions, reducing permeability, delaying fungal growth, and increasing the shelf-life of packaged bread and cake.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Food Science & Technology

A critical review on intelligent and active packaging in the food industry: Research and development

Mahmoud Soltani Firouz et al.

Summary: The emergence of modern packaging technologies like IP and AP has enabled monitoring of food quality and extension of shelf-life, but there are challenges related to cost, marketability, consumer acceptance, safety and organoleptic quality of the food, and environmental concerns. Further research is needed to address these issues and promote the application of these technologies in the food industry.

FOOD RESEARCH INTERNATIONAL (2021)

Article Chemistry, Physical

Antimicrobial, Antibiofilm, and Antioxidant Activity of Functional Poly(Butylene Succinate) Films Modified with Curcumin and Carvacrol

Lukasz Lopusiewicz et al.

Summary: The study utilized food industry waste as bioactive compounds to modify biodegradable films for food packaging, showing that the addition of curcumin and carvacrol enhances antioxidant, antimicrobial, and antibiofilm properties of the films, with potential applications in active packaging.

MATERIALS (2021)

Article Food Science & Technology

Development and evaluation of gum arabic-based antioxidant nanocomposite films incorporated with cellulose nanocrystals and fruit peel extracts

Shufang Kang et al.

Summary: The study utilized plant extracts to prepare active food packaging films with increased flexibility and light transmittance, extending the storage period of food ingredients and significantly reducing quality loss during storage of fruits.

FOOD PACKAGING AND SHELF LIFE (2021)

Article Biochemistry & Molecular Biology

Development of Active Packaging Based on Agar-Agar Incorporated with Bacteriocin of Lactobacillus sakei

Camila Ramao Contessa et al.

Summary: A bioplastic antibacterial film incorporating bacteriocin was developed for commercial curd cheese, which demonstrated microbial reduction and contributed to reducing contamination of food products with high initial microbial load.

BIOMOLECULES (2021)

Article Materials Science, Multidisciplinary

Gelatin/Carrageenan-Based Functional Films with Carbon Dots from Enoki Mushroom for Active Food Packaging Applications

Swarup Roy et al.

Summary: Enoki mushroom-derived carbon dots (mCDs) were successfully incorporated into gelatin/carrageenan-based active food packaging films, showing high antioxidant activity and improved mechanical properties without compromising water vapor permeability and hydrophobicity. The release rate of mCDs from the composite film was highest in aqueous solution and 10% ethanol, and the films exhibited strong antioxidant activity as confirmed by DPPH and ABTS methods, suggesting their potential use in extending the shelf life of food products.

ACS APPLIED POLYMER MATERIALS (2021)

Review Food Science & Technology

Urban Food Systems: A Bibliometric Review from 1991 to 2020

Qiumeng Zhong et al.

Summary: The increase of urbanization is impacting the urban food system (UFS) in terms of production, processing, and consumption. Global research interest in UFS has significantly increased, focusing on areas such as food security, food consumption, and food waste. Future attention should be given to food sustainability and resilience, food innovation, and comparative studies between cities.

FOODS (2021)

Article Biochemistry & Molecular Biology

Active Barrier Coating for Packaging Paper with Controlled Release of Sunflower Oils

Pieter Samyn

Summary: This study presents the development of a waterborne coating system with organic nanoparticles and encapsulated sunflower oil for thermal release and on-demand tuning of paper substrate barrier properties. The encapsulation of different grades of sunflower oil strongly affects encapsulation efficiency and thermal release profiles, improving oil resistance and water contact angles. Chemical surface composition of paper coatings is detailed using micro-Raman spectroscopy and surface imaging to evaluate surface coverage, oil delivery, and variations in organic coating moieties.

MOLECULES (2021)

Article Chemistry, Applied

Chitosan and pectin-based films and coatings with active components for application in antimicrobial food packaging

Jelena Jovanovic et al.

Summary: This investigation aimed to develop films and coatings for antimicrobial packaging based on natural biopolymers and active components. Results showed that chitosan-gelatin films had better mechanical properties and antimicrobial effects, while pectin-gelatin films were influenced by lemongrass essential oil. The tested coatings extended the shelf life of stored raspberries.

PROGRESS IN ORGANIC COATINGS (2021)

Review Food Science & Technology

A review of active packaging in bakery products: Applications and future trends

Mengyan Qian et al.

Summary: Active packaging is a crucial approach to solving economic and safety issues in bakery products, effectively extending the shelf-life of products. Different active packaging materials such as antimicrobial and antioxidant have various applications in bakery products, while consumer preferences towards active packaging have also advanced the development of this technology.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Review Food Science & Technology

Garcinia brasiliensis fruits and its by-products: Antioxidant activity, health effects and future food industry trends-A bibliometric review

Anely Maciel de Melo et al.

Summary: While Garcinia brasilienses has been explored in the medicinal, chemical, and pharmaceutical sectors, it has been little researched in the field of food science. Studies show that bacupari fruit is rich in bioactive compounds, indicating great potential for food applications.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Review Food Science & Technology

A knowledge domain visualization review of thirty years of halal food research: Themes, trends and knowledge structure

Mohamed M. Mostafa

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Food Science & Technology

Edible films/coating with tailored properties for active packaging of meat, fish and derived products

Pramila Umaraw et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Green & Sustainable Science & Technology

Prospects of biopolymer technology as an alternative option for non-degradable plastics and sustainable management of plastic wastes

Ehsanul Kabir et al.

JOURNAL OF CLEANER PRODUCTION (2020)

Review Biotechnology & Applied Microbiology

Global research trends on bioflocculant potentials in wastewater remediation from 1990 to 2019 using a bibliometric approach

K. Okaiyeto et al.

LETTERS IN APPLIED MICROBIOLOGY (2020)

Review Food Science & Technology

A Systematic Review of Consumer Perceptions of Smart Packaging Technologies for Food

Erin Young et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2020)

Article Food Science & Technology

Development and optimization of antifungal packaging for sliced pan loaf based on garlic as active agent and bread aroma as aroma corrector

Raquel Heras-Mozos et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)

Review Food Science & Technology

What is the new about food packaging material? A bibliometric review during 1996-2016

Adriana Rodriguez-Rojas et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Biochemistry & Molecular Biology

Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr

Yan Qin et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Review Food Science & Technology

Oxygen scavengers for food packaging applications: A review

Aishee Dey et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Food Science & Technology

Active EVOH/PE bag for sliced pan loaf based on garlic as antifungal agent and bread aroma as aroma

Raquel Heras-Mozos et al.

FOOD PACKAGING AND SHELF LIFE (2018)

Review Food Science & Technology

Active Packaging Applications for Food

Selcuk Yildirim et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)

Review Food Science & Technology

Innovations in the food packaging market: active packaging

Joanna Wyrwa et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)

Article Agricultural Engineering

Nanocellulose in bio-based food packaging applications

Henriette M. C. Azeredo et al.

INDUSTRIAL CROPS AND PRODUCTS (2017)

Article Computer Science, Interdisciplinary Applications

The journal coverage of Web of Science and Scopus: a comparative analysis

Philippe Mongeon et al.

SCIENTOMETRICS (2016)

Review Food Science & Technology

Essential oils as additives in biodegradable films and coatings for active food packaging

Lorena Atares et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Food Science & Technology

Nanotechnology development in food packaging: A review

S. D. F. Mihindukulasuriya et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)

Review Food Science & Technology

Poly-Lactic Acid: Production, Applications, Nanocomposites, and Release Studies

Majid Jamshidian et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)

Article Agricultural Economics & Policy

Innovation in the functional foods industry in a peripheral region of the European Union: Andalusia (Spain)

Daniel Arias-Aranda et al.

FOOD POLICY (2010)

Article Biochemistry & Molecular Biology

Comparison of PubMed, Scopus, Web of Science, and Google Scholar: strengths and weaknesses

Matthew E. Falagas et al.

FASEB JOURNAL (2008)

Review Food Science & Technology

Biopolymer-based antimicrobial packaging: A review

DS Cha et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)

Article Food Science & Technology

Antimicrobial food packaging in meat industry

S Quintavalla et al.

MEAT SCIENCE (2002)