Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate

Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds

(2020) Francesca Cuomo et al.   FOOD HYDROCOLLOIDS

Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages

(2020) Hossein Esmaeili et al.   MEAT SCIENCE

Essential oils in vapor phase as alternative antimicrobials: A review

(2019) Fatima Reyes-Jurado et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antifungal activities of combined treatments of irradiation and essential oils (EOs) encapsulated chitosan nanocomposite films in in vitro and in situ conditions

(2019) Farah Hossain et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Untargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS

(2019) Rosa Perestrelo et al.   MICROCHEMICAL JOURNAL

Essential Oils-Loaded Polymer Particles: Preparation, Characterization and Antimicrobial Property

(2019) Francesca Froiio et al.   Polymers

Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

(2019) Qiong Liu et al.   FOOD CONTROL

Thyme oil alginate-based edible coatings inhibit growth of pathogenic microorganisms spoiling fresh-cut cantaloupe

(2019) Sarengaowa et al.   Food Bioscience

Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging

(2019) Karen Cruz-Diaz et al.   Food Packaging and Shelf Life

Effects of plasticizers on water sorption and aging stability of whey protein/carboxy methyl cellulose films

(2019) Kedpraveen Huntrakul et al.   JOURNAL OF FOOD ENGINEERING

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

Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

(2018) Osman Gul et al.   ULTRASONICS SONOCHEMISTRY

Liquid and vapour-phase antifungal activities of essential oils against Candida albicans and non-albicans Candida

(2016) Narcisa Mandras et al.   BMC Complementary and Alternative Medicine

Contribution of high pressure and thyme extract to control Listeria monocytogenes in fresh cheese - A hurdle approach

(2016) Iulia Bleoancă et al.   Innovative Food Science & Emerging Technologies

Active packaging with antifungal activities

(2016) N. Nguyen Van Long et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link

(2015) Cássia Yumie Kohiyama et al.   FOOD CHEMISTRY

Development of multicomponent edible films from milk-serum proteins

(2015) Iulia Bleoanca et al.   JOURNAL OF BIOTECHNOLOGY

Effect of Chitosan Nanoparticle Coatings on the Quality Changes of Postharvest Whiteleg Shrimp, Litopenaeus vannamei, During Storage at 4 °C

(2014) Yanbo Wang et al.   Food and Bioprocess Technology

Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processing

(2014) Anastasia Fitria Devi et al.   FOOD CHEMISTRY

Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles

(2014) Yasir Ali Arfat et al.   FOOD HYDROCOLLOIDS

Physical effects upon whey protein aggregation for nano-coating production

(2014) Oscar L. Ramos et al.   FOOD RESEARCH INTERNATIONAL

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

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

Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds

(2011) Óscar L. Ramos et al.   FOOD RESEARCH INTERNATIONAL

Vapour phase: a potential future use for essential oils as antimicrobials?

(2011) K. Laird et al.   LETTERS IN APPLIED MICROBIOLOGY

Development of mono and multilayer antimicrobial food packaging materials for controlled release of potassium sorbate

(2011) Metin Uz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water

(2010) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils

(2009) P. Goñi et al.   FOOD CHEMISTRY

Effectiveness of antimicrobial coated oriented polypropylene/polyethylene films in sprout packaging

(2009) Gayani R. Gamage et al.   FOOD RESEARCH INTERNATIONAL

Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films

(2009) Sabina Kokoszka et al.   INTERNATIONAL DAIRY JOURNAL

Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef

(2009) Kyriaki G. Zinoviadou et al.   MEAT SCIENCE

Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity

(2008) Javier Osés et al.   FOOD HYDROCOLLOIDS

Modelling spoilage of fresh turbot and evaluation of a time–temperature integrator (TTI) label under fluctuating temperature

(2008) Maider Nuin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidative Properties of Thymus vulgaris Leaves: Comparison of Different Extracts and Essential Oil Chemotypes

(2008) Remigius Chizzola et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins

(2007) Greta Krešić et al.   JOURNAL OF FOOD ENGINEERING