Related references
Note: Only part of the references are listed.Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate
Adeleh Mohammadi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Release and antioxidant activity of carvacrol and thymol from polypropylene active packaging films
Marina Ramos et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef
Letricia Barbosa-Pereira et al.
MEAT SCIENCE (2014)
Predictive modeling of insulin release profile from cross-linked chitosan microspheres
S. Jose et al.
EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2013)
Physico-mechanical properties of chitosan films with carvacrol and grape seed extract
Javiera F. Rubilar et al.
JOURNAL OF FOOD ENGINEERING (2013)
Microencapsulation with chitosan by spray drying for industry applications A review
Berta Nogueiro Estevinho et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Mathematical model to describe the release of an antimicrobial agent from an active package constituted by carvacrol in a hydrophilic EVOH coating on a PP film
J. P. Cerisuelo et al.
JOURNAL OF FOOD ENGINEERING (2012)
Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging
Marina Ramos et al.
JOURNAL OF FOOD ENGINEERING (2012)
Development of Edible Films and Coatings with Antimicrobial Activity
Carmen A. Campos et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic
Xiao Jun-xia et al.
FOOD CHEMISTRY (2011)
Influence of emulsion droplet size on antimicrobial properties
Umaporn Buranasuksombat et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2011)
The antimicrobial activity of microencapsulated thymol and carvacrol
Abel Guarda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Active Food Packaging Evolution: Transformation from Micro- to Nanotechnology
Muhammad Imran et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films
Lan Cao-Hoang et al.
FOOD CONTROL (2010)
Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System
J. Fernando Ayala-Zavala et al.
JOURNAL OF FOOD SCIENCE (2010)
An investigation into the application of konjac glucomannan as a flavor encapsulant
Jian Yang et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components
J. Gutierrez et al.
FOOD MICROBIOLOGY (2009)
Antimicrobial efficacy and release kinetics of thymol from zein films
M. A. Del Nobile et al.
JOURNAL OF FOOD ENGINEERING (2008)
Development of curcuminoids hydrogel patch using chitosan from various sources as controlled-release matrix
P. Boriwanwattanarak et al.
INTERNATIONAL JOURNAL OF COSMETIC SCIENCE (2008)
Applications of spray-drying in microencapsulation of food ingredients: An overview
Adem Gharsallaoui et al.
FOOD RESEARCH INTERNATIONAL (2007)
Antifungal activity of thyme (Thymus vulgaris L.) essential oil and thymol against moulds from damp dwellings
M. Segvic Klaric et al.
LETTERS IN APPLIED MICROBIOLOGY (2007)
Influence of different maltodextrins on properties of O/W emulsions
L Dokic-Baucal et al.
FOOD HYDROCOLLOIDS (2004)
Effect of thymol and cymene on Bacillus cereus vegetative cells evaluated through the use of frequency distributions
B Delgado et al.
FOOD MICROBIOLOGY (2004)
The effectiveness of plant essential oils on the growth of Botrytis cinerea, Fusarium sp and Clavibacter michiganensis subsp michiganensis
DJ Daferera et al.
CROP PROTECTION (2003)
On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells
MAJS van Boekel
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Share Paper
