Preparation and characterization of β ‐cyclodextrin–oregano essential oil microcapsule and its effect on storage behavior of purple yam

Optimized preparation of tea tree oil complexation and their antifungal activity against Botrytis cinerea

(2020) Qiang Yue et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Impact of Gelatin Supplemented with Gum Arabic, Tween 20, and β-Cyclodextrin on the Microencapsulation of Turkish Oregano Extract

(2019) Juste Baranauskaite et al.   MOLECULES

Controlled Release Mechanism and Antibacterial Effect of Layer‐By‐Layer Self‐Assembly Thyme Oil Microcapsule

(2019) Zhao Zhang et al.   JOURNAL OF FOOD SCIENCE

Effect of Chitosan- and Alginate-Based Coatings Enriched with Cinnamon Essential Oil Microcapsules to Improve the Postharvest Quality of Mangoes

(2019) Cheng Yin et al.   Materials

The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties

(2019) Tugce Senturk Parreidt et al.   Foods

The effect of clove essential oil loaded chitosan nanoparticles on the shelf life and quality of pomegranate arils

(2019) Nayeresadat Hasheminejad et al.   FOOD CHEMISTRY

Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation

(2019) Wang et al.   Foods

Efficient microencapsulation of Syringa essential oil; the valuable potential on quality maintenance and storage behavior of peach

(2019) Wenhan Yang et al.   FOOD HYDROCOLLOIDS

Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes

(2019) Zuobing Xiao et al.   FOOD HYDROCOLLOIDS

The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava

(2018) Sanchita Biswas Murmu et al.   FOOD CHEMISTRY

Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom ( Agaricus bisporus )

(2018) M. Nasiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Quality of fresh-cut products as affected by harvest and postharvest operations

(2018) Francisca A Ansah et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Darkening, damage and oxidative protection are stimulated in tissues closer to the yam cut, attenuated or not by the environment

(2018) Luiz F Coelho Júnior et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of phenolic profiles and antioxidant capacity of maqui (Aristotelia chilensis ) berries and their relationships to drying methods

(2018) Issis Quispe-Fuentes et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physical and antifungal properties of β-cyclodextrin microcapsules and nanofibre films containing cinnamon and oregano essential oils

(2018) Karen Munhuweyi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Listeria monocytogenes – Danger for health safety vegetable production

(2018) Igor Kljujev et al.   MICROBIAL PATHOGENESIS

Encapsulation in cyclodextrins to widen the applications of essential oils

(2018) Miriana Kfoury et al.   Environmental Chemistry Letters

Effects of carboxymethyl cellulose incorporated with garlic essential oil composite coatings for improving quality of strawberries

(2017) Feng Dong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying

(2017) Claudia M. Asensio et al.   JOURNAL OF FOOD SCIENCE

A novel method: ionic liquid-based ultrasound-assisted extraction of polyphenols from Chinese purple yam

(2017) Junhong Zhang et al.   NATURAL PRODUCT RESEARCH

β-Cyclodextrin inclusion complexes containing clove ( Eugenia caryophyllata ) and Mexican oregano ( Lippia berlandieri ) essential oils: Preparation, physicochemical and antimicrobial characterization

(2017) Maria Antonieta Anaya-Castro et al.   Food Packaging and Shelf Life

Inhibitory effect of microwaved thinned nectarine extracts on polyphenol oxidase activity

(2016) Diego Redondo et al.   FOOD CHEMISTRY

Fabrication of electrospun polylactic acid nanofilm incorporating cinnamon essential oil/ β -cyclodextrin inclusion complex for antimicrobial packaging

(2016) Peng Wen et al.   FOOD CHEMISTRY

Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits

(2016) Sajid Ali et al.   FOOD CHEMISTRY

Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component

(2016) Romina L. Abarca et al.   FOOD CHEMISTRY

Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index

(2016) Bonggi Lee et al.   FOOD CHEMISTRY

Preparation of Fish Oil Microcapsules by Complex Coacervation of Gelatin-Gum Arabic and their Utilization for Fortification of Pomegranate Juice

(2016) Asieh Habibi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect on tomato plant and fruit of the application of biopolymer-oregano essential oil coatings

(2016) Ángela Perdones et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of molecular weights of chitosan coating on postharvest quality and physicochemical characteristics of mango fruit

(2016) Pornchan Jongsri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality attributes of ‘Formosa’ plum (Prunus salicina L.)

(2016) Woo Suk Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruit

(2015) Hui Wang et al.   Chemistry Central Journal

Interaction of anthocyanins and anthocyanidins with α-hydroxyethyl radicals

(2015) N. S. Domnina et al.   HIGH ENERGY CHEMISTRY

Solving the Jigsaw Puzzle of Wound-Healing Potato Cultivars: Metabolite Profiling and Antioxidant Activity of Polar Extracts

(2014) Keyvan Dastmalchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Wound-induced suberization genes are differentially expressed, spatially and temporally, during closing layer and wound periderm formation

(2014) Edward C. Lulai et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties

(2013) Mohammad Jouki et al.   FOOD HYDROCOLLOIDS

Relationship between Mood Change, Odour and Its Physiological Effects in Humans While Inhaling the Fragrances of Essential Oils as well as Linalool and Its Enantiomers

(2013) Yoshiaki Sugawara et al.   MOLECULES

Effect of Tapioca Starch/Decolorized Hsian-tsao Leaf Gum-Based Active Coatings on the Qualities of Fresh-Cut Apples

(2012) Shih-Ying Pan et al.   Food and Bioprocess Technology

Chemical characterization and antibacterial activity of Thymus moroderi and Thymus piperella essential oils, two Thymus endemic species from southeast of Spain

(2012) Y. Ruiz-Navajas et al.   FOOD CONTROL

Wounding coordinately induces cell wall protein, cell cycle and pectin methyl esterase genes involved in tuber closing layer and wound periderm development

(2012) Jonathan D. Neubauer et al.   JOURNAL OF PLANT PHYSIOLOGY

Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus)

(2012) N. Mantilla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of beta-cyclodextrin inclusion complexes containing essential oils (trans-cinnamaldehyde, eugenol, cinnamon bark, and clove bud extracts) for antimicrobial delivery applications

(2012) Laura E. Hill et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solid Inclusion Complexes of Vanillin with Cyclodextrins: Their Formation, Characterization, and High-Temperature Stability

(2011) Fatma Kayaci et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Poly (DL-lactide-co-glycolide) (PLGA) Nanoparticles with Entrapped trans-Cinnamaldehyde and Eugenol for Antimicrobial Delivery Applications

(2011) Carmen Gomes et al.   JOURNAL OF FOOD SCIENCE

A-βcyclodextrin/siloxane hybrid polymer: synthesis, characterization and inclusion complexes

(2011) Camilla Abbehausen et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Microencapsulation as a Tool for Incorporating Bioactive Ingredients into Food

(2010) S. S. Kuang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

(2010) Zehra Karagöz Emiroğlu et al.   MEAT SCIENCE

Light absorption by anthocyanins in juvenile, stressed, and senescing leaves

(2008) Mark N. Merzlyak et al.   JOURNAL OF EXPERIMENTAL BOTANY

Preparation of inclusion complex of piroxicam with cyclodextrin by using supercritical carbon dioxide

(2008) Martial Sauceau et al.   JOURNAL OF SUPERCRITICAL FLUIDS