Gelatin-chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese

Potential application of essential oils as antimicrobial preservatives in cheese

(2018) Nasim Khorshidian et al.   Innovative Food Science & Emerging Technologies

Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films

(2018) Jeannine Bonilla et al.   Food Bioscience

Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate

(2017) Jeannine Bonilla et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Thermal analysis of gelatin–chitosan edible film mixed with plant ethanolic extracts

(2017) Jeannine Bonilla et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Antimicrobial Films Based on Chitosan and Methylcellulose Containing Natamycin for Active Packaging Applications

(2017) Serena Santonicola et al.   Coatings

Release of coumarin incorporated into chitosan-gelatin irradiated films

(2016) Nasreddine Benbettaïeb et al.   FOOD HYDROCOLLOIDS

Quality of goat′s milk cheese as affected by coating with edible chitosan-essential oil films

(2016) Amalia Isabel Cano Embuena et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese

(2016) Faranak Beigmohammadi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Can lutein replace annatto in the manufacture of Prato cheese?

(2016) Denise Sobral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exopolysaccharide-producing culture in the manufacture of Prato cheese

(2016) Raquel Sant’Ana Coelho Nepomuceno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts

(2016) Jeannine Bonilla et al.   Food Bioscience

Biodegradable films obtained from triticale (x Triticosecale Wittmack) flour activated with natamycin for cheese packaging

(2016) Viviana Romero et al.   Food Packaging and Shelf Life

Quality preservation of organic cottage cheese using oregano essential oils

(2015) Claudia M. Asensio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use and application of gelatin as potential biodegradable packaging materials for food products

(2014) Z.A. Nur Hanani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Potential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese

(2010) Lan Cao-Hoang et al.   FOOD MICROBIOLOGY

The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese

(2010) Maximiliano Soares Pinto et al.   INTERNATIONAL DAIRY JOURNAL

Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese

(2010) P. Fajardo et al.   JOURNAL OF FOOD ENGINEERING

Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life

(2010) Prospero Di Pierro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di latte cheese shelf life

(2009) Matteo A. Del Nobile et al.   CARBOHYDRATE POLYMERS

Development and evaluation of active packaging for sliced mozzarella preservation

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