Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten-Free Sliced Bread

New Approach to Study the Mechanism of Antimicrobial Protection of an Active Packaging

(2010) Laura Gutiérrez et al.   Foodborne Pathogens and Disease

Active Paraffin-Based Paper Packaging for Extending the Shelf Life of Cherry Tomatoes

(2010) Angel Rodriguez-Lafuente et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives

(2010) E. Latou et al.   JOURNAL OF CEREAL SCIENCE

Shelf Life of Packaged Bakery Goods—A Review

(2009) K. Galić et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

New Cinnamon-Based Active Paper Packaging againstRhizopusstoloniferFood Spoilage

(2008) A. Rodríguez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of an active package for wild strawberries based on the release of 2-nonanone

(2008) Eva Almenar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and evaluation of active packaging for sliced mozzarella preservation

(2008) Ana Clarissa dos Santos Pires et al.   PACKAGING TECHNOLOGY AND SCIENCE

New antimicrobial active package for bakery products

(2008) Laura Gutiérrez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Efficacy of polyethylene-based antimicrobial films containing principal constituents of basil

(2007) Panuwat Suppakul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY