Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets

Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout

(2013) Fariba Nowzari et al.   FOOD CHEMISTRY

Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens

(2013) Mehdi Alboofetileh et al.   FOOD CONTROL

The effect of chitosan-based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout (Oncorhynchus mykissWalbaum) fillets during cold storage (4±1°C)

(2013) Ali Günlü et al.   HIGH PRESSURE RESEARCH

Functional stability of gelatin–lignosulphonate films and their feasibility to preserve sardine fillets during chilled storage in combination with high pressure treatment

(2013) R. Núñez-Flores et al.   Innovative Food Science & Emerging Technologies

Whey protein isolate edible films with essential oils incorporated to improve the microbial quality of poultry

(2013) Idoya Fernández-Pan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Emergence and Stability of High-Pressure Resistance in Different Food-Borne Pathogens

(2012) Dietrich Vanlint et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils

(2012) Y. Ruiz-Navajas et al.   FOOD CONTROL

Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films

(2012) A.M. López de Lacey et al.   Innovative Food Science & Emerging Technologies

Antioxidant active packaging for chicken meat processed by high pressure treatment

(2011) Tomas Bolumar et al.   FOOD CHEMISTRY

Combined effect of high pressure treatment and anti-microbial bio-sourced materials on microorganisms' growth in model food during storage

(2011) Sana Raouche et al.   Innovative Food Science & Emerging Technologies

Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage

(2011) Ghasem T. Andevari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Synergistic Antimicrobial Activities of Natural Essential Oils with Chitosan Films

(2011) Lina Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage

(2011) Mehran Moradi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of Edible Films and Coatings with Antimicrobial Activity

(2010) Carmen A. Campos et al.   Food and Bioprocess Technology

Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film

(2010) S.M. Ojagh et al.   FOOD CHEMISTRY

Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

(2010) J. Gómez-Estaca et al.   FOOD MICROBIOLOGY

Stability of sous-vide cooked salmon loins processed by high pressure

(2010) Pierre A. Picouet et al.   Innovative Food Science & Emerging Technologies

Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C

(2009) S.F. Mexis et al.   FOOD MICROBIOLOGY

Antimicrobial Activity of Composite Edible Films Based on Fish Gelatin and Chitosan Incorporated with Clove Essential Oil

(2009) J. Gómez-Estaca et al.   Journal of Aquatic Food Product Technology

ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS

(2009) M.H. HOSSEINI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage

(2008) M. Cruz-Romero et al.   Innovative Food Science & Emerging Technologies

High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham

(2007) Begonya Marcos et al.   FOOD MICROBIOLOGY