Application of modified packaging and nano ZnO for extending the shelf life of fresh pistachio

ZnO Nanostructures in Active Antibacterial Food Packaging: Preparation Methods, Antimicrobial Mechanisms, Safety Issues, Future Prospects, and Challenges

(2020) Insoo Kim et al.   FOOD REVIEWS INTERNATIONAL

Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat

(2020) Mahmood Alizadeh-Sani et al.   FOOD CHEMISTRY

Type of heat treatments on walnut fruits affects physicochemical content of walnut butter

(2019) Karolina Pycia et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage

(2019) Sara Khoshnoudi‐Nia et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Development of active packaging based on chitosan-gelatin blend films functionalized with Chinese hawthorn (Crataegus pinnatifida) fruit extract

(2019) Juan Kan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of Salicylic Acid Incorporated Chitosan Coating on Shelf Life Extension of Fresh In-Hull Pistachio Fruit

(2019) Homa Molamohammadi et al.   Food and Bioprocess Technology

The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (Pistacia vera L.)

(2019) Shahin Gheysarbigi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservation

(2019) Gisella M. Rodríguez et al.   FOOD HYDROCOLLOIDS

Cultural and Genetic Approaches to Manage Aflatoxin Contamination: Recent Insights Provide Opportunities for Improved Control

(2018) Peter S. Ojiambo et al.   PHYTOPATHOLOGY

Comparison of Wet and Microwave Digestion Methods for the Determination of Copper, Iron and Zinc in Some Food Samples by FAAS

(2016) Orhan Acar et al.   Food Analytical Methods

The effects of packaging type on the quality characteristics of fresh raw pistachios (Pistacia vera L.) during the storage

(2016) Ismet Ozturk et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of frying on the rheological and chemical properties of palm oil and its blends

(2013) Bazlul Mobin Siddique et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Composition of Tunisian Pistachio Hull Essential Oil during Fruit Formation and Ripening

(2012) Thouraya Chahed et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Effect of different types of plastic packaging films on the moisture and aflatoxin contents of pistachio nuts during storage

(2012) Ahmad Shakerardekani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Aflatoxin determination in commonly consumed foods in Tunisia

(2010) Ridha Ghali et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Modeling Drying Kinetics of Pistachio Nuts with Multilayer Feed-Forward Neural Network

(2009) M. Omid et al.   DRYING TECHNOLOGY

Effects of Packaging Materials, Modified Atmospheric Conditions, and Storage Temperature on Physicochemical Properties of Roasted Pistachio Nut

(2009) Masoomeh Raei et al.   Food Analytical Methods

EFFECTS OF WHEAT STARCH EDIBLE FILMS ON RANCIDITY AND MOISTURE UPTAKE OF PISTACHIO KERNELS AS A NEW PACKAGE

(2009) MAJID JAVANMARD et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Nanotechnology and its applications in the food sector

(2009) Nesli Sozer et al.   TRENDS IN BIOTECHNOLOGY

SHELF LIFE OF WHEY PROTEIN-COATED PISTACHIO KERNEL (PISTACIA VERA L.)

(2008) MAJID JAVANMARD   JOURNAL OF FOOD PROCESS ENGINEERING

Active and intelligent food packaging: legal aspects and safety concerns

(2008) Dario Dainelli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY