Use of Allyl Isothiocyanate-containing Sachets to ReduceAspergillus flavusSporulation in Peanuts

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

(2011) Laura Gutiérrez et al.   PACKAGING TECHNOLOGY AND SCIENCE

Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of Pathogens

(2010) Joongmin Shin et al.   JOURNAL OF FOOD SCIENCE

Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate

(2009) Ana Clarissa dos Santos Pires et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Scientific Status Summary

(2008) Aaron L. Brody et al.   JOURNAL OF FOOD SCIENCE

Development and evaluation of active packaging for sliced mozzarella preservation

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

The Effect of Water Activity and Storage Temperature on the Growth ofAspergillus flavusin Medicinal Herbs

(2008) Rashmi Kulshrestha et al.   PLANTA MEDICA