Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

(2019) Elham Amiri et al.   MEAT SCIENCE

Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger ( Zingiber officinale ) essential oil and its effect on safety and quality attributes of chicken breast fillets

(2018) Soheila Noori et al.   FOOD CONTROL

Effect of lactic acid and ajwain ( Carum copticum ) on the biogenic amines and quality of refrigerated common carp ( Cyprinus carpio )

(2018) Seyyed Mohammad Ali Noori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber

(2017) María Artiga-Artigas et al.   FOOD CONTROL

Control of Listeria Monocytogenes and Escherichia coli O157:H7 Inoculated on Fish Fillets Using Alginate Coating Containing Lactoperoxidase System and Zataria multiflora Boiss Essential Oil

(2017) Fateme Sharifi et al.   Journal of Aquatic Food Product Technology

Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum , and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration

(2016) Mojtaba Raeisi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

(2015) Alejandra Acevedo-Fani et al.   FOOD HYDROCOLLOIDS

Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage

(2015) Behnaz Bazargani-Gilani et al.   Innovative Food Science & Emerging Technologies

Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples

(2015) Laura Salvia-Trujillo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing

(2015) Francesco Donsì et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)

(2014) Sajad Shokri et al.   Food and Bioprocess Technology

Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans

(2014) Renato Severino et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation

(2014) Mohammad Sedigh Jasour et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions

(2012) Laura Salvia-Trujillo et al.   FOOD HYDROCOLLOIDS

The Effects of Sodium Alginate on Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored at 4 ± 2°C

(2012) Ali Hamzeh et al.   Journal of Aquatic Food Product Technology

Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier

(2011) Francesco Donsì et al.   JOURNAL OF BIOTECHNOLOGY

Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus

(2011) Yafu Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

(2011) Francesco Donsì et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

(2010) Yongling Song et al.   FOOD CONTROL

Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets

(2010) Fei Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets

(2009) Hudaa Neetoo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Alginate-calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 °C

(2009) Fei Lu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Control of Listeria monocytogenes and Salmonella anatum on the Surface of Smoked Salmon Coated with Calcium Alginate Coating containing Oyster Lysozyme and Nisin

(2008) S. Datta et al.   JOURNAL OF FOOD SCIENCE

COATING WITH SODIUM ALGINATE AND ITS EFFECTS ON THE FUNCTIONAL PROPERTIES AND STRUCTURE OF FROZEN PORK

(2008) X.L. YU et al.   JOURNAL OF MUSCLE FOODS

Re-coalescence of emulsion droplets during high-energy emulsification

(2007) Seid Mahdi Jafari et al.   FOOD HYDROCOLLOIDS