The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

Light-Responsive Nanocapsule-Coated Polymer Films for Antimicrobial Active Packaging

(2019) Valentina Marturano et al.   Polymers

Anti-polymerization activity of tea and fruits extracts during rapeseed oil heating

(2018) Dominik Kmiecik et al.   FOOD CHEMISTRY

Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy

(2018) Mari Merce Cascant et al.   FOOD CHEMISTRY

Edible films and coatings in seafood preservation: A review

(2018) Samira Dehghani et al.   FOOD CHEMISTRY

Characterization and preservation performance of active polyethylene films containing rosemary and cinnamon essential oils for Pacific white shrimp packaging

(2018) Zheng Dong et al.   FOOD CONTROL

Active polylactic acid film incorporated with green tea extract: Development, characterization and effectiveness

(2018) Cristiana Martins et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization of rosemary and thyme extracts for incorporation into a whey protein based film

(2018) Mariana A. Andrade et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of active films poly (butylene adipate co-terephthalate) – PBAT incorporated with oregano essential oil and application in fish fillet preservation

(2017) Lucas Guimarães Cardoso et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage

(2017) Berna Özalp Özen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nano-clays from natural and modified montmorillonite with and without added blueberry extract for active and intelligent food nanopackaging materials

(2017) Tomy J. Gutiérrez et al.   MATERIALS CHEMISTRY AND PHYSICS

Whey protein-based films incorporated with oregano essential oil

(2017) Sandra Prestes Lessa Fernandes Oliveira et al.   Polimeros-Ciencia e Tecnologia

Rosemary as natural antioxidant to prevent oxidation in chicken burgers

(2017) Daiane PEREIRA et al.   Food Science and Technology

Effect of heat-processing on the antioxidant and prooxidant activities of β-carotene from natural and synthetic origins on red blood cells

(2016) Hanh Phan-Thi et al.   FOOD CHEMISTRY

Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage

(2016) Qing Guo et al.   INDUSTRIAL CROPS AND PRODUCTS

Valorization of food-grade industrial waste in the obtaining active biodegradable films for packaging

(2016) Tainara de Moraes Crizel et al.   INDUSTRIAL CROPS AND PRODUCTS

Essential oils as additives in biodegradable films and coatings for active food packaging

(2016) Lorena Atarés et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of five analytical methods for the determination of peroxide value in oxidized ghee

(2015) Bhavbhuti M. Mehta et al.   FOOD CHEMISTRY

Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish

(2015) S. Remya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

New insights into the mechanisms of polyphenols beyond antioxidant properties; lessons from the green tea polyphenol, epigallocatechin 3-gallate

(2014) Hae-Suk Kim et al.   Redox Biology

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

(2013) Somayeh Bahram et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life

(2013) A.M. López de Lacey et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties

(2012) Óscar L. Ramos et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Determination of Peroxide Values of Some Fixed Oils by Using the mFOX Method

(2012) Saadet Dermiş et al.   SPECTROSCOPY LETTERS

Active antioxidant packaging films: Development and effect on lipid stability of brined sardines

(2011) Carol López-de-Dicastillo et al.   FOOD CHEMISTRY

Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films

(2011) Dariusz Kowalczyk et al.   JOURNAL OF FOOD ENGINEERING

Optimization of the GC method for routine analysis of the fatty acid profile in several food samples

(2010) Marinko Petrović et al.   FOOD CHEMISTRY

Highly hydroxylated or γ-cyclodextrin-bicapped water-soluble derivative of fullerene: The antioxidant ability assessed by electron spin resonance method and β-carotene bleaching assay

(2009) Shinya Kato et al.   BIOORGANIC & MEDICINAL CHEMISTRY LETTERS

Determination of hydroperoxides in foods and biological samples by the ferrous oxidation–xylenol orange method: A review of the factors that influence the method’s performance

(2008) Ricard Bou et al.   ANALYTICAL BIOCHEMISTRY

Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

(2008) Naciye Erkan et al.   FOOD CHEMISTRY

Relative antioxidant and cytoprotective activities of common herbs

(2007) Kyung Mi Yoo et al.   FOOD CHEMISTRY