相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Biogenic Preparation and Characterization of ZnO Nanoparticles from Natural PolysaccharideAzadirachta indica .L.(neem gum) and its Clinical Implications
Sekar Vijayakumar et al.
JOURNAL OF CLUSTER SCIENCE (2021)
Biological Compound Capping of Silver Nanoparticle with the Seed Extracts of Blackcumin (Nigella sativa): A Potential Antibacterial, Antidiabetic, Anti-inflammatory, and Antioxidant
Sekar Vijayakumar et al.
JOURNAL OF INORGANIC AND ORGANOMETALLIC POLYMERS AND MATERIALS (2021)
Nanoencapsulation (in vitro and in vivo) as an efficient technology to boost the potential of garlic essential oil as alternatives for antibiotics in broiler nutrition
N. Amiri et al.
ANIMAL (2021)
Emerging chitosan-essential oil films and coatings for food preservation-A review of advances and applications
Xinhui Zhang et al.
CARBOHYDRATE POLYMERS (2021)
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
Mirian Pateiro et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli 0157: H7 on cherry tomatoes
Qiao He et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review
A. Niveditha et al.
FOOD CONTROL (2021)
Elucidation of antifungal and aflatoxin B1 inhibitory mode of action of Eugenia caryophyllata L. essential oil loaded chitosan nanomatrix against Aspergillus flavus
Anupam Kujur et al.
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY (2021)
Antimicrobial nanoemulsion formulation based on thyme (Thymus vulgaris) essential oil for UF labneh preservation
Samah M. El-Sayed et al.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T (2021)
Natural Plant-Derived Chemical Compounds as Listeria monocytogenes Inhibitors In Vitro and in Food Model Systems
Iwona Kawacka et al.
PATHOGENS (2021)
Eugenol loaded chitosan nanoemulsion for food protection and inhibition of Aflatoxin B1 synthesizing genes based on molecular docking
Somenath Das et al.
CARBOHYDRATE POLYMERS (2021)
Essential oils and their bioactive compounds as eco-friendly novel green pesticides for management of storage insect pests: prospects and retrospects
Anand Kumar Chaudhari et al.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2021)
Nanoencapsulation of essential oils and their bioactive constituents: A novel strategy to control mycotoxin contamination in food system
Anand Kumar Chaudhari et al.
FOOD AND CHEMICAL TOXICOLOGY (2021)
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits
Bahareh Arabpoor et al.
FOOD HYDROCOLLOIDS (2021)
Chitosan packaging functionalized with Cinnamodendron dinisii essential oil loaded zein: A proposal for meat conservation
Leandra Oliveira Xavier et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Assessment of nanoencapsulated Cananga odorata essential oil in chitosan nanopolymer as a green approach to boost the antifungal, antioxidant and in situ efficacy
Neha Upadhyay et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Impact of encapsulated orange essential oil with β-cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage
Dianini Huttner Kringel et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Strong and nonspecific synergistic antibacterial/antibiofilm impact of nano-silver biosynthesized and decorated with active ingredients of Oscimum basilicum L.
Lakshmanan Muthulakshmi et al.
3 BIOTECH (2021)
Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B1 contamination and deterioration of nutritional qualities
Somenath Das et al.
FOOD CHEMISTRY (2021)
Encapsulation strategies to enhance the antibacterial properties of essential oils in food system
Yulin Zhu et al.
FOOD CONTROL (2021)
Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation
Kuan Yang et al.
FOOD CONTROL (2021)
Whey protein based electrosprayed nanospheres for encapsulation and controlled release of bioactive compounds from Tinospora cordifolia extract
Anshika Jain et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Curcumin loaded polycaprolactone-/polyvinyl alcohol-silk fibroin based electrospun nanofibrous mat for rapid healing of diabetic wound: An in-vitro and in-vivo studies
Yashi Agarwal et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils
Amer Ali Mahdi et al.
FOOD BIOSCIENCE (2021)
Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review
Bijendra Kumar Singh et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions
Laleh Almasi et al.
FOOD HYDROCOLLOIDS (2021)
Insecticidal and fungicidal efficacy of essential oils and nanoencapsulation approaches for the development of next generation ecofriendly green preservatives for management of stored food commodities: an overview
Somenath Das et al.
INTERNATIONAL JOURNAL OF PEST MANAGEMENT (2021)
Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex
Milad Hadidi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)
Leticia Zarnott Lages et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Nanoencapsulated Petroselinum crispum essential oil: Characterization and practical efficacy against fungal and aflatoxin contamination of stored chia seeds
Deepika et al.
FOOD BIOSCIENCE (2021)
New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies
Adel Mirza Alizadeh et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Essential Oils and Their Application in Food Safety
Akash Maurya et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)
Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods
David Julian McClements et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)
Characterization, antioxidant and antibacterial activities of chitosan nanoparticles loaded with nettle essential oil
Roya Bagheri et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)
Response surface methodology for optimization of cinnamon essential oil nanoemulsion with improved stability and antifungal activity
Puntipa Pongsumpun et al.
ULTRASONICS SONOCHEMISTRY (2020)
Nanoemulsion as advanced edible coatings to preserve the quality of fresh-cut fruits and vegetables: a review
S. M. Kamrul Hasan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Fabrication, characterization and practical efficacy of Myristica fragrans essential oil nanoemulsion delivery system against postharvest biodeterioration
Somenath Das et al.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY (2020)
Prevalence of Campylobacter jejuni and Campylobacter coli from broilers at conventional and kosher abattoirs and retail stores
Guillermo F. Guirin et al.
REVISTA ARGENTINA DE MICROBIOLOGIA (2020)
Survey of Listeria monocytogenes contamination of various environmental samples and associated health risks
Sahar Gholipour et al.
FOOD CONTROL (2020)
Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples
Anand Prakash et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Synergistic antibacterial effects of ultrasound and thyme essential oils nanoemulsion against Escherichia coli O157:H7
Mingming Guo et al.
ULTRASONICS SONOCHEMISTRY (2020)
Chitosan nanoparticles loaded with clove essential oil: Characterization, antioxidant and antibacterial activities
Milad Hadidi et al.
CARBOHYDRATE POLYMERS (2020)
Assessment of preservative potential of Bunium persicum (Boiss) essential oil against fungal and aflatoxin contamination of stored masticatories and improvement in efficacy through encapsulation into chitosan nanomatrix
Akanksha Singh et al.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2020)
Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken
Mingyuan Huang et al.
FOOD HYDROCOLLOIDS (2020)
Essential oils of two medicinal plants and protective properties of jack fruits against the spoilage bacteria and fungi
M. Atif et al.
INDUSTRIAL CROPS AND PRODUCTS (2020)
Chitosan-loaded nanoemulsion containing Zataria Muitiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens
Kobra Keykhosravy et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products
Marjana Radunz et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Production and characterization of edible film based on gelatin-chitosan containing Ferulago angulate essential oil and its application in the prolongation of the shelf life of turkey meat
Hamid Reza Naseri et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Morphological transitions of Bacillus subtilis in the presence of food-grade lipidic nanoemulsions
Neeru Singh et al.
JOURNAL OF FOOD SCIENCE (2020)
Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review
Arun K. Das et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Illicium verum essential oil, a potential natural fumigant in preservation of lotus seeds from fungal contamination
Yanjun Li et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Synergic antimicrobial properties of Carvacrol essential oil and montmorillonite in biodegradable starch films
Alana Gabrieli de Souza et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Improvement of in vitro and in situ antifungal, AFB1 inhibitory and antioxidant activity of Origanum majorana L. essential oil through nanoemulsion and recommending as novel food preservative
Anand Kumar Chaudhari et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Green synthesis of garlic oil nanoemulsion using ultrasonication technique and its mechanism of antifungal action against Penicillium italicum
Yuan Long et al.
ULTRASONICS SONOCHEMISTRY (2020)
Formulation and characterization of nanoemulsion fromAlhagi maurorumessential oil and study of its antimicrobial, antibiofilm, and plasmid curing activity against antibiotic-resistant pathogenic bacteria
Mehdi Hassanshahian et al.
JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE AND ENGINEERING (2020)
β-Cyclodextrin Inclusion Complex Containing Litsea cubeba Essential Oil: Preparation, Optimization, Physicochemical, and Antifungal Characterization
Yinhong Wang et al.
COATINGS (2020)
Fabrication, structure and properties of pullulan-based active films incorporated with ultrasound-assisted cinnamon essential oil nanoemulsions
Yifu Chu et al.
FOOD PACKAGING AND SHELF LIFE (2020)
Poly(lactic acid)/poly(butylene-succinate-co-adipate) (PLA/PBSA) blend films containing thymol as alternative to synthetic preservatives for active packaging of bread
Panitee Suwanamornlert et al.
FOOD PACKAGING AND SHELF LIFE (2020)
Nanostructured chitosan edible coating loaded with α-pinene for the preservation of the postharvest quality of Capsicum annuum L. and Alternaria alternata control
Gonzalo Hernandez-Lopez et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Inhibitory effect of clove oil nanoemulsion on fumonisin isolated from maize kernels
Priyanka Singh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Essential oils: A promising eco-friendly food preservative
Hanen Falleh et al.
FOOD CHEMISTRY (2020)
Improving the antifungal activity of clove essential oil encapsulated by chitosan nanoparticles
Nayeresadat Hasheminejad et al.
FOOD CHEMISTRY (2019)
Electrospraying method for fabrication of essential oil loaded-chitosan nanoparticle delivery systems characterized by molecular, thermal, morphological and antifungal properties
Mustafa Tahsin Yilmaz et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Antioxidant and antimicrobial properties of carbohydrate-based films enriched with cinnamon essential oil by Pickering emulsion method
Hadi Fasihi et al.
FOOD PACKAGING AND SHELF LIFE (2019)
Moringa oil/chitosan nanoparticles embedded gelatin nanofibers for food packaging against Listeria monocytogenes and Staphylococcus aureus on cheese
Lin Lin et al.
FOOD PACKAGING AND SHELF LIFE (2019)
Antibacterial and antibiofilm activities of linalool nanoemulsions against Salmonella Typhimurium
Anand Prakash et al.
FOOD BIOSCIENCE (2019)
Methods for nanoemulsion and nanoencapsulation of food bioactives
Niharika Walia et al.
ENVIRONMENTAL CHEMISTRY LETTERS (2019)
Assessment of chemically characterized nanoencapuslated Ocimum sanctum essential oil against aflatoxigenic fungi contaminating herbal raw materials and its novel mode of action as methyglyoxal inhibitor
Vipin Kumar Singh et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)
Physical properties, antifungal and mycotoxin inhibitory activities of five essential oil nanoemulsions: Impact of oil compositions and processing parameters
Jing Wan et al.
FOOD CHEMISTRY (2019)
Antimicrobial activity of cinnamon oil nanoemulsion against Listeria monocytogenes and Salmonella spp. on melons
Sumit Kumar Paudel et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Bringing together Saccharomyces cerevisiae and bioactive compounds from plants: A new function for a well-known biosorbent
Valeria Rampazzo Ribeiro et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Application of the mixture design for optimum antimicrobial activity: Combined treatment of Syzygium aromaticum, Cinnamomum zeylanicum, Myrtus communis, and Lavandula stoechas essential oils against Escherichia coli
Hanen Falleh et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Nanoemulsion ingredients and components
Nandita Dasgupta et al.
ENVIRONMENTAL CHEMISTRY LETTERS (2019)
Toxicity and regulations of food nanomaterials
Shivendu Ranjan et al.
ENVIRONMENTAL CHEMISTRY LETTERS (2019)
Comparison of antifungal activity of essential oils from different plants against three fungi
Fei Hu et al.
FOOD AND CHEMICAL TOXICOLOGY (2019)
From pharmaceuticals to nutraceuticals: bridging disease prevention and management
Patricia Daliu et al.
EXPERT REVIEW OF CLINICAL PHARMACOLOGY (2019)
Antipathogenic effects of emulsion and nanoemulsion of cinnamon essential oil against Rhizopus rot and grey mold on strawberry fruits
Yousef Naserzadeh et al.
FOODS AND RAW MATERIALS (2019)
Nanoemulsions and Their Potential Applications in Food Industry
Jamuna Bai Aswathanarayan et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2019)
Plasma-treated poly(ethylene oxide) nanofibers containing tea tree oil/beta-cyclodextrin inclusion complex for antibacterial packaging
Haiying Cui et al.
CARBOHYDRATE POLYMERS (2018)
Formulation of vitamin D encapsulated cinnamon oil nanoemulsion: Its potential anti-cancerous activity in human alveolar carcinoma cells
Nikita Meghani et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2018)
Nanoencapsulated Illicium verum Hook.f. essential oil as an effective novel plant-based preservative against aflatoxin B-1 production and free radical generation
Abhishek Kumar Dwivedy et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
Inhibitory effects of cinnamon and clove essential oils on mold growth on baked foods
Jian Ju et al.
FOOD CHEMISTRY (2018)
Essential oils encapsulated in polymer-based nanocapsules as potential candidates for application in food preservation
Giuseppe Granata et al.
FOOD CHEMISTRY (2018)
Encapsulation of curcumin using supercritical antisolvent (SAS) technology to improve its stability and solubility in water
Alvaro Arango-Ruiz et al.
FOOD CHEMISTRY (2018)
Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat
Mandieh Pabast et al.
FOOD CONTROL (2018)
Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review
Anand Prakash et al.
FOOD RESEARCH INTERNATIONAL (2018)
Preparation and properties of cinnamon-thyme-ginger composite essential oil nanocapsules
Jing Hu et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Nanoencapsulation of Thymus capitatus essential oil: Formulation process, physical stability characterization and antibacterial efficiency monitoring
Mariem Benjemaa et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves
Ji-Hoon Kang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Preparation, characterization, and antimicrobial activity of nanoemulsions incorporating citral essential oil
Wen-Chien Lu et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2018)
Schinus molle L. essential oil-loaded chitosan nanoparticles: Preparation, characterization, antifungal and anti-aflatoxigenic properties
A. K. Lopez-Meneses et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Copper Nanoparticles Induced Genotoxicty, Oxidative Stress, and Changes in Superoxide Dismutase (SOD) Gene Expression in Cucumber (Cucumis sativus) Plants
Kareem A. Mosa et al.
FRONTIERS IN PLANT SCIENCE (2018)
Antifungal Activity of Chitosan Nanoparticles Encapsulated With Cymbopogon martinii Essential Oil on Plant Pathogenic Fungi Fusarium graminearum
Naveen K. Kalagatur et al.
FRONTIERS IN PHARMACOLOGY (2018)
Nanotechnology: current uses and future applications in the food industry
Muthu Thiruvengadam et al.
3 BIOTECH (2018)
Nanotechnology: current uses and future applications in the food industry
Muthu Thiruvengadam et al.
3 BIOTECH (2018)
Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit
Oladipupo Odunayo Olatunde et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Preparation of basil oil nanoemulsion using Sapindus mukorossi pericarp extract: Physico-chemical properties and antifungal activity against food spoilage pathogens
Gajanan Gundewadi et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Anti quorum sensing and anti biofilm efficacy of cinnamaldehyde encapsulated chitosan nanoparticles against Pseudomonas aeruginosa PAO1
Pattnaik Subhaswaraj et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Alginate Biocomposite Films Incorporated with Cinnamon Essential Oil Nanoemulsions: Physical, Mechanical, and Antibacterial Properties
Kporwodu Frank et al.
INTERNATIONAL JOURNAL OF POLYMER SCIENCE (2018)
Essential Oil Nanoemulsions and their Antimicrobial and Food Applications
Ruhi Pathania et al.
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE (2018)
Nanomaterials in food and agriculture: An overview on their safety concerns and regulatory issues
Aditi Jain et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension
Claudia Axel et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Enhancing the antimicrobial activity of D-limonene nanoemulsion with the inclusion of ε-polylysine
Mohamed Reda Zahi et al.
FOOD CHEMISTRY (2017)
Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products
Marcelo D. Catarino et al.
FOOD CONTROL (2017)
Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger
Susana Ribes et al.
FOOD CONTROL (2017)
Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin
Jaruporn Rakmai et al.
FOOD HYDROCOLLOIDS (2017)
Potential of a new strain of Bacillus amyloliquefaciens BUZ-14 as a biocontrol agent of postharvest fruit diseases
H. Calvo et al.
FOOD MICROBIOLOGY (2017)
Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review
Javier Castro-Rosas et al.
FOOD RESEARCH INTERNATIONAL (2017)
Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties
M. Ghaderi-Ghahfarokhi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Flaxseed gum in combination with lemongrass essential oil as an effective edible coating for ready-to-eat pomegranate arils
Basharat Yousuf et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Cytotoxicity study of Piper nigrum seed mediated synthesized SnO2 nanoparticles towards colorectal (HCT116) and lung cancer (A549) cell lines
Sai Kumar Tammina et al.
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY (2017)
Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity
Simge Tutku Yildirim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Spice oil nanoemulsions: Potential natural inhibitors against pathogenic E. coli and Salmonella spp. from fresh fruits and vegetables
Balagopal Amrutha et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage
Mojgan Hadian et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions
Shengjiang Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation
Yoon Ah Oh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Physicochemical characterization of chitosan nanoparticles and nanocapsules incorporated with lime essential oil and their antibacterial activity against food-borne pathogens
M. E. Sotelo-Boyas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pate
Marilia Moraes-Lovison et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Basil-seed gum containing Origanum vulgare subsp viride essential oil as edible coating for fresh cut apricots
Seyed Mohammad Bagher Hashemi et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2017)
Essential oils for antimicrobial and antioxidant applications in fish and other seafood products
Abdo Hassoun et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
Francisco J. Barba et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Fish oil based vitamin D nanoencapsulation by ultrasonication and bioaccessibility analysis in simulated gastro-intestinal tract
Niharika Walia et al.
ULTRASONICS SONOCHEMISTRY (2017)
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
David Julian McClements et al.
Annual Review of Food Science and Technology (2017)
Nanotechnology in Sustainable Agriculture: Recent Developments, Challenges, and Perspectives
Ram Prasad et al.
FRONTIERS IN MICROBIOLOGY (2017)
Thermal co-reduction approach to vary size of silver nanoparticle: its microbial and cellular toxicology
Nandita Dasgupta et al.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2016)
Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application
Nandita Dasgupta et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)
PHYSICAL STABILITY AND ANTIMICROBIAL ACTIVITY OF ENCAPSULATED CINNAMALDEHYDE BY SELF-EMULSIFYING NANOEMULSION
Wei-Lu Tian et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2016)
Crystallographic evidence for β-cyclodextrin inclusion complexation facilitating the improvement of antioxidant activity of tea (+)-catechin and (-)-epicatechin
Thammarat Aree et al.
CARBOHYDRATE POLYMERS (2016)
Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E-coli
Roya Moghimi et al.
FOOD CHEMISTRY (2016)
When nanoemulsified, D-limonene reduces Listeria monocytogenes heat resistance about one hundred times
Javier Mate et al.
FOOD CONTROL (2016)
The effects of composite coatings containing chitosan and Mentha (piperita L. or x villosa Huds) essential oil on postharvest mold occurrence and quality of table grape cv. Isabella
Ingrid Conceicao Dantas Guerra et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Essential oil nanoemulsions as antimicrobial agents in food
Francesco Donsi et al.
JOURNAL OF BIOTECHNOLOGY (2016)
Enhanced Antifungal Effect of Chitosan/Pepper Tree (Schinus molle) Essential Oil Bionanocomposites on the Viability of Aspergillus parasiticus Spores
Ana Guadalupe Luque-Alcaraz et al.
JOURNAL OF NANOMATERIALS (2016)
Essential oil micro- and nanoemulsions: promising roles in antimicrobial therapy targeting human pathogens
J. S. Franklyne et al.
LETTERS IN APPLIED MICROBIOLOGY (2016)
Investigations of the effectiveness of nanoemulsions from sage oil as antibacterial agents on some food borne pathogens
Roya Moghimi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Preservation Mechanism of Chitosan-Based Coating with Cinnamon Oil for Fruits Storage Based on Sensor Data
Yage Xing et al.
SENSORS (2016)
Modeling postharvest mycotoxins in foods: recent research
Laila Aldars-Garcia et al.
CURRENT OPINION IN FOOD SCIENCE (2016)
Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability
Marrisa Guttoff et al.
FOOD CHEMISTRY (2015)
Rapid detection and identification methods for Listeria monocytogenes in the food chain - A review
Anna-Liisa Valimaa et al.
FOOD CONTROL (2015)
Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils
Laura Salvia-Trujillo et al.
FOOD HYDROCOLLOIDS (2015)
Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce
Kanika Bhargava et al.
FOOD MICROBIOLOGY (2015)
Nanotechnology in agro-food: From field to plate
Nandita Dasgupta et al.
FOOD RESEARCH INTERNATIONAL (2015)
Encapsulation of Cuminum cyminum essential oils in chitosan-caffeic acid nanogel with enhanced antimicrobial activity against Aspergillus flavus
Sara Zhaveh et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
PLGA nanoparticles prepared by nano-emulsion templating using low-energy methods as efficient nanocarriers for drug delivery across the blood-brain barrier
C. Fornaguera et al.
JOURNAL OF CONTROLLED RELEASE (2015)
Levels of pentanal and hexanal in spray dried nanoemulsions
P. G. Maher et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions
Wei Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples
Laura Salvia-Trujillo et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2015)
Eugenol oil nanoemulsion: antifungal activity against Fusarium oxysporum f. sp. vasinfectum and phytotoxicity on cottonseeds
Kamel A. Abd-Elsalam et al.
APPLIED NANOSCIENCE (2015)
Nanoemulsion: an advanced mode of drug delivery system
Manjit Jaiswal et al.
3 BIOTECH (2015)
Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions
Laura Salvia-Trujillo et al.
FOOD CONTROL (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)
Optimization of isothermal low-energy nanoemulsion formation: Hydrocarbon oil, non-ionic surfactant, and water systems
Jennifer Komaiko et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2014)
Nanoscience and nanotechnologies in food industries: opportunities and research trends
Shivendu Ranjan et al.
JOURNAL OF NANOPARTICLE RESEARCH (2014)
Enhanced Antibacterial Effects of Clove Essential Oil by Nanoemulsion
Md Khalid Anwer et al.
JOURNAL OF OLEO SCIENCE (2014)
In the Labyrinth of the Library: Petrarch's Cicero, Dante's Virgil, and the Historiography of the Renaissance
Martin Eisner
RENAISSANCE QUARTERLY (2014)
Nanoencapsulation Techniques for Food Bioactive Components: A Review
P. N. Ezhilarasi et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Cinnamon Oil Nanoemulsion Formulation by Ultrasonic Emulsification: Investigation of Its Bactericidal Activity
Vijayalakshmi Ghosh et al.
JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY (2013)
Interactions of Engineered Nanoparticles with Organs Protected by Internal Biological Barriers
Antonio Pietroiusti et al.
SMALL (2013)
Nanoemulsions for Food Applications: Development and Characterization
Helder Daniel Silva et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Effects of polymer molecular weight on relative oral bioavailability of curcumin
Yin-Meng Tsai et al.
INTERNATIONAL JOURNAL OF NANOMEDICINE (2012)
Nanomaterials: Exposure, Effects and Toxicity Assessment
Vyom Sharma et al.
Proceedings of the National Academy of Sciences, India. Section B (2012)
Curcumin and its nano-formulation: The kinetics of tissue distribution and blood-brain barrier penetration
Yin-Meng Tsai et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2011)
Better safe than sorry: Understanding the toxicological properties of inorganic nanoparticles manufactured for biomedical applications
Bengt Fadeel et al.
ADVANCED DRUG DELIVERY REVIEWS (2010)
Electrocatalytic oxidation of phytohormone salicylic acid at copper nanoparticles-modified gold electrode and its detection in oilseed rape infected with fungal pathogen Sclerotinia sclerotiorum
Zhan Wang et al.
TALANTA (2010)
Comparative Toxicity of Essential Oils of Litsea pungens and Litsea cubeba and Blends of Their Major Constituents against the Cabbage Looper, Trichoplusia ni
Zhili Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Analytical nanotechnology for food analysis
Mayra Granda Valdes et al.
MICROCHIMICA ACTA (2009)
Essential oils: their antibacterial properties and potential applications in foods - a review
S Burt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Complex coacervation of proteins and anionic polysaccharides
CG de Kruif et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)
Stabilized nanoparticles of phytosterol by rapid expansion from supercritical solution into aqueous solution
M Turk et al.
AAPS PHARMSCITECH (2004)
分享论文
