Assessment of the antimicrobial activity of potentially active substances (nanoparticled and non-nanoparticled) against cheese-derived micro-organisms

Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications

(2013) M.C. Cruz-Romero et al.   FOOD CONTROL

A comparison of anionic nanoparticles and microparticles as vaccine delivery systems

(2011) Janet Wendorf et al.   Human vaccines & immunotherapeutics

Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors

(2011) Timothy V. Duncan   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Nanotechnologies in the food industry – Recent developments, risks and regulation

(2011) M. Cushen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice

(2010) Mehrdad Tajkarimi et al.   FOOD CONTROL

Study on the antibiotic activity of microcapsule curcumin against foodborne pathogens

(2009) Yu Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

(2008) Naciye Erkan et al.   FOOD CHEMISTRY

Optimization of the biocide properties of chitosan for its application in the design of active films of interest in the food area

(2008) P. Fernandez-Saiz et al.   FOOD HYDROCOLLOIDS

Effects of Natural Compounds on Microbial Safety and Sensory Quality of Fior di Latte Cheese, a Typical Italian Cheese

(2008) D. Gammariello et al.   JOURNAL OF DAIRY SCIENCE