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。Preparation of acylated chitosan with caffeic acid in non-enzymatic and enzymatic systems: Characterization and application in pork preservation
Bingqing Huang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
Biobased materials for active food packaging: A review
Omar Mohammad Atta et al.
FOOD HYDROCOLLOIDS (2022)
Guar gum/carboxymethyl cellulose based antioxidant film incorporated with halloysite nanotubes and litchi shell waste extract for active packaging
Ram Kumar Deshmukh et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
Gel properties transition from mono-succinylation to cross-linking of agar by attemperation with succinic anhydride
Qiong Xiao et al.
FOOD CHEMISTRY (2022)
Development and characterization of active bilayer film incorporated with dihydromyricetin encapsulated in hydroxypropyl-β-cyclodextrin for food packaging application
Maoyun Li et al.
FOOD HYDROCOLLOIDS (2022)
Non-radical synthesis of amide chitosan with p-coumaric acid and caffeic acid and its application in pork preservation
Peng Fei et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
An agar-polyvinyl alcohol hydrogel loaded with tannic acid with efficient hemostatic and antibacterial capacity for wound dressing
Can Cheng et al.
FOOD & FUNCTION (2022)
Facile synthesis and antibacterial activity of geraniol conjugated chitosan oligosaccharide derivatives
Ran Bi et al.
CARBOHYDRATE POLYMERS (2021)
Synthesis of amide derivatives for electron deficient amines and functionalized carboxylic acids using EDC and DMAP and a catalytic amount of HOBt as the coupling reagents
Arun K. Ghosh et al.
TETRAHEDRON LETTERS (2021)
Chemically modified resveratrol as green corrosion inhibitor for Q235 steel: Electrochemical, SEM, UV and DFT studies
Weiwei Zhang et al.
JOURNAL OF MOLECULAR LIQUIDS (2021)
Caffeic Acid and Its Derivatives: Antimicrobial Drugs toward Microbial Pathogens
Fazlurrahman Khan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
A new caffeic acid ester and a new ceramide from the roots of Eriosema glomeratum
Gaetan Tchangou Tabakam et al.
PHYTOCHEMISTRY LETTERS (2021)
Preparation of acylated pectins with phenolic acids through lipase-catalyzed reaction and evaluation of their preservation performance
Pengkai Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets
Xiaobao Nie et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
Effect of 4-hexylresorcinol on post-cut browning and quality of minimally processed 'Fuji' apple fruits
Jardel Araujo Ribeiro et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Cellular Response to Vitamin C-Enriched Chitosan/Agarose Film with Potential Application as Artificial Skin Substitute for Chronic Wound Treatment
Vladyslav Vivcharenko et al.
CELLS (2020)
Preparation of Lipid-Soluble Bilberry Anthocyanins through Acylation with Cinnamic Acids and their Antioxidation Activities
Jie Cai et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid
Jingna Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Preparation and characterization of octenyl succinic anhydride modified agarose derivative
Qiong Xiao et al.
FOOD CHEMISTRY (2019)
The Use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector-Biocompatibility, Bioadhesiveness, and Biodegradability
Gheorghe Adrian Martau et al.
POLYMERS (2019)
Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives
Wei Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Antimicrobial Potential of Caffeic Acid against Staphylococcus aureus Clinical Strains
Malgorzata Kepa et al.
BIOMED RESEARCH INTERNATIONAL (2018)
Electron paramagnetic resonance study of hydrogen peroxide/ascorbic acid ratio as initiator redox pair in the inulin-gallic acid molecular grafting reaction
Daniel Arizmendi-Cotero et al.
CARBOHYDRATE POLYMERS (2016)
Polyphenol-chitosan conjugates: Synthesis, characterization, and applications
Qiaobin Hu et al.
CARBOHYDRATE POLYMERS (2016)
Fabrication of uniform alginate-agarose microcapsules loading FeSO4 using water-oil-water-oil multiple emulsions system combined with premix membrane emulsification technique
Bo Zhang et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2016)
Enzymatic modification of polysaccharides: Mechanisins, properties, and potential applications: A review
Nadine Karaki et al.
ENZYME AND MICROBIAL TECHNOLOGY (2016)
Effect of Chitosan Coating Enriched with Ergothioneine on Quality Changes of Japanese Sea Bass (Lateolabrax japonicas)
Luyun Cai et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Application of surface enzyme treatments using laccase and a hydrophobic compound to paper-based media
Oriol Cusola et al.
BIORESOURCE TECHNOLOGY (2013)
In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems
Dejan Stojkovic et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
NMR studies of the gelation mechanism and molecular dynamics in agar solutions
Bona Dai et al.
FOOD HYDROCOLLOIDS (2012)
Novel chitosan derivative soluble at neutral pH and in-situ gellable via peroxidase-catalyzed enzymatic reaction
Shinji Sakai et al.
JOURNAL OF MATERIALS CHEMISTRY (2009)
Induction of hepatic enzymes and oxidative stress in Chinese rare minnow (Gobiocypris rarus) exposed to waterborne hexabromocyclododecane (HBCDD)
Xian Zhang et al.
AQUATIC TOXICOLOGY (2008)
A disposable amperometric enzyme immunosensor for rapid detection of Vibrio parahaemolyticus in food based on agarose/Nano-Au membrane and screen-printed electrode
Guangying Zhao et al.
ELECTROCHEMISTRY COMMUNICATIONS (2007)
A simple and rapid method for colorimetric determination of histamine in fish flesh
SB Patange et al.
FOOD CONTROL (2005)
Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax)
EK Paleologos et al.
FOOD MICROBIOLOGY (2004)