Development and characterization of active film with omega-3 as a proposal for enrichment of butter

Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods

(2018) Foteini Pavli et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Preparação de novos nanobiocompósitos comestíveis ativos contendo nanoemulsão de canela e pectina

(2015) Marcia Regina de Moura et al.   Polimeros-Ciencia e Tecnologia

High-Lard and High-Fish-Oil Diets Differ in Their Effects on Function and Dynamic Behaviour of Rat Hepatic Mitochondria

(2014) Lillà Lionetti et al.   PLoS One

Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids

(2013) Balasubramanian Ganesan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physio-mechanical properties of an active chitosan film incorporated with montmorillonite and natural antioxidants extracted from pomegranate rind

(2013) Yu-Yue Qin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Association between the levels of polyunsaturated fatty acids and blood lipids in healthy individuals

(2012) SI-PING WANG et al.   Experimental and Therapeutic Medicine

Omega-3 fatty acids and incident type 2 diabetes: the Singapore Chinese Health Study

(2011) Diana P Brostow et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Development of functional bread containing nanoencapsulated omega-3 fatty acids

(2011) Vural Gökmen et al.   JOURNAL OF FOOD ENGINEERING

Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum

(2010) Laura Sánchez-González et al.   CARBOHYDRATE POLYMERS

Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch

(2010) Viviane Kechichian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities

(2009) W-X. Du et al.   JOURNAL OF FOOD SCIENCE

Reduction in dietary omega-6 polyunsaturated fatty acids: Eicosapentaenoic acid plus docosahexaenoic acid ratio minimizes atherosclerotic lesion formation and inflammatory response in the LDL receptor null mouse

(2008) Shu Wang et al.   ATHEROSCLEROSIS