Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef

Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during storage

(2020) Reza Esmaeilzadeh Kenari et al.   Journal of Food Measurement and Characterization

Chemical Composition and Antimicrobial Activityof Laurus nobilis L. Essential Oils from Bulgaria

(2019) Hafize Fidan et al.   MOLECULES

Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage

(2019) Seyede Salimeh Rashidaie Abandansarie et al.   Food Science & Nutrition

Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread

(2018) Seyed Mahdi Ojagh et al.   Journal of Food Measurement and Characterization

Effect of chitosan edible coating with Laurus nobilis extract on shelf life of cashew

(2018) Behnaz Azimzadeh et al.   Food Science & Nutrition

Laurus nobilis: Composition of Essential Oil and Its Biological Activities

(2017) Lucia Caputo et al.   MOLECULES

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

(2017) Vahid Mahdavi et al.   Food Science & Nutrition

The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157:H7 Inhibition During Refrigerated Storage

(2016) Seyed Roholla Javadian et al.   Journal of Aquatic Food Product Technology

Effect of Chitosan Edible Coating Enriched with Eucalyptus Essential Oil and α-Tocopherol on Silver Carp Fillets Quality During Refrigerated Storage

(2016) Faranak Valipour Kootenaie et al.   JOURNAL OF FOOD SAFETY

Edible coating from citrus essential oil-loaded nanoemulsions: physicochemical characterization and preservation performance

(2016) Chunhua Wu et al.   RSC Advances

Stinging nettle (Urtica dioica L.): a reservoir of nutrition and bioactive components with great functional potential

(2016) Khan Nadiya Jan et al.   Journal of Food Measurement and Characterization

Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality

(2015) Iris J. Joye et al.   FOOD HYDROCOLLOIDS

Effects of Celery Extracts on the Oxidative Stability of Canola Oil Under Thermal Condition

(2015) Mastaneh Maleki et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

(2015) Nastaran Jalali et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) andPseudomonas aeruginosainoculated in the mince

(2015) Roya Bagheri et al.   Food Science & Nutrition

The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage

(2015) Hoda Alipour Mazandrani et al.   Food Science & Nutrition

Effect of Methylcellulose Coating Enriched withPimpinella affinisOil on the Quality of Silver Carp Fillet during Refrigerator Storage Condition

(2014) Peiman Ariaii et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Nanoencapsulation Techniques for Food Bioactive Components: A Review

(2012) P. N. Ezhilarasi et al.   Food and Bioprocess Technology

Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

(2011) Hussein M.H. Mohamed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanoencapsulation of food ingredients using lipid based delivery systems

(2011) Milad Fathi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes

(2011) Monika Gibis et al.   Food & Function

Effects of limonene and essential oil from Citrus aurantium on gastric mucosa: Role of prostaglandins and gastric mucus secretion

(2009) Thiago M. Moraes et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets

(2009) L. Frangos et al.   FOOD MICROBIOLOGY

Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases

(2008) Ali Bougatef et al.   FOOD CHEMISTRY

The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage

(2007) N. Solomakos et al.   MEAT SCIENCE