Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application

Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses

(2021) Ruoyi Hao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In Vitro Antioxidant Properties of Berry Leaves and Their Inhibitory Effect on Lipid Peroxidation of Thigh Meat from Broiler Chickens

(2020) Iulia Varzaru et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Design of new natural antioxidant active packaging: Screening flowsheet from pure essential oils and vegetable oils to ex vivo testing in meat samples

(2020) Magdalena Wrona et al.   FOOD CONTROL

Gelatin-chitosan-pectin films incorporated with rosemary essential oil: Optimized formulation using mixture design and response surface methodology

(2020) Walid Yeddes et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity

(2020) Marika Valentino et al.   Coatings

Flexible mats as promising antimicrobial systems via integration of Thymus capitatus (L.) essential oil into PLA

(2020) Roberto Scaffaro et al.   Future Microbiology

Development of biobased multilayer films with improved compatibility between polylactic acid-chitosan as a function of transition coating of SiOx

(2020) Yana Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Changes in volatile organic compounds in the headspace of modified atmosphere packed and unpacked white sausages

(2019) Guido Rux et al.   Food Packaging and Shelf Life

Development and characterization of bilayer films based on pea starch/polylactic acid and use in the cherry tomatoes packaging

(2019) Xiaoming Zhou et al.   CARBOHYDRATE POLYMERS

Preparation and evaluation of antioxidant packaging films made of polylactic acid containing thyme, rosemary, and oregano essential oils

(2019) Amr Zeid et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Characterisation and antimicrobial activity of active polypropylene films containing oregano essential oil and Allium extract to be used in packaging for meat products

(2018) María Llana-Ruiz-Cabello et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

The effect of rosemary ( Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil

(2018) Xujian Qiu et al.   FOOD CHEMISTRY

Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat

(2018) João Ricardo Afonso Pires et al.   Food Packaging and Shelf Life

Activity of chitosan-montmorillonite bionanocomposites incorporated with rosemary essential oil: From in vitro assays to application in fresh poultry meat

(2018) Victor Gomes Lauriano Souza et al.   FOOD HYDROCOLLOIDS

Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity

(2017) Pensiri Kaewthong et al.   JOURNAL OF POULTRY SCIENCE

Use of essential oils in active food packaging: Recent advances and future trends

(2017) Regiane Ribeiro-Santos et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rosemary as natural antioxidant to prevent oxidation in chicken burgers

(2017) Daiane PEREIRA et al.   Food Science and Technology

Effect of solid concentration on structure and properties of chitosan-caseinate blend films

(2017) S. Volpe et al.   Food Packaging and Shelf Life

New advances in active packaging incorporated with essential oils or their main components for food preservation

(2016) S. Maisanaba et al.   FOOD REVIEWS INTERNATIONAL

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC/MS-FASST

(2015) Marta Mikš-Krajnik et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Measurement of antioxidant activity

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Effects of Coatings of Polyethyleneimine and Thyme Essential Oil Combined with Chitosan on Sliced FreshChanna argusduring Refrigerated Storage

(2014) Fuxin Yang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Structure and properties of hydroxypropyl methyl cellulose—Sodium caseinate film cross-linked by TGase

(2014) Nadia Perone et al.   Food Packaging and Shelf Life

Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp

(2013) Mehdi Abdollahi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chitosan based edible films and coatings: A review

(2013) Maher Z. Elsabee et al.   Materials Science & Engineering C-Materials for Biological Applications

A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

(2012) Antonietta La Storia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improvement of active chitosan film properties with rosemary essential oil for food packaging

(2012) Mehdi Abdollahi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

PET trays coated with Citrus extract exhibit antioxidant activity with cooked turkey meat

(2012) C. Contini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review on in vivo and in vitro methods evaluation of antioxidant activity

(2012) Md. Nur Alam et al.   SAUDI PHARMACEUTICAL JOURNAL

Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions

(2011) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats

(2011) P.J. Watkins et al.   MEAT SCIENCE

Poly-Lactic Acid: Production, Applications, Nanocomposites, and Release Studies

(2010) Majid Jamshidian et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract

(2010) Ubonrat Siripatrawan et al.   FOOD HYDROCOLLOIDS