Fabrication of Cleistocalyx operculatus extracts/chitosan/gum arabic composite as an edible coating for preservation of banana

A novel antimicrobial ZnO nanoparticles-added polysaccharide edible coating for the preservation of postharvest avocado under ambient conditions

(2021) Khoa Hai Le et al.   PROGRESS IN ORGANIC COATINGS

Apparent respiratory quotient observed in headspace of static respirometers underestimates cellular respiratory quotient of pear fruit

(2020) N. Bessemans et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characterization of cellulose acetate/gum Arabic fibers loaded with extract of Viburnum opulus L. fruit

(2019) Emine Merve Çanga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Omics analysis of the ethylene signal transduction in tomato as a function of storage temperature

(2019) Clara I. Mata et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples

(2019) Anand Prakash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice

(2019) Dongxiao Su et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation

(2018) María Zambrano-Zaragoza et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace

(2018) Chloe D. Goldsmith et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-pressure induced thermo-viscoelasticity and dynamic rheology of gum Arabic and chitosan aqueous dispersions

(2018) Hamed Vatankhah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage

(2018) Haeyoung Eom et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A starch edible surface coating delays banana fruit ripening

(2018) Rahul Thakur et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Carvacrol-loaded chitosan nanoparticles maintain quality of fresh-cut carrots

(2017) Ginés Benito Martínez-Hernández et al.   Innovative Food Science & Emerging Technologies

A combination of gum arabic and chitosan can control anthracnose caused byColletotrichum musaeand enhance the shelf-life of banana fruit

(2016) Mehdi Maqbool et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Natural Additives in Bioactive Edible Films and Coatings: Functionality and Applications in Foods

(2013) A. Silva-Weiss et al.   Food Engineering Reviews

Effect of a Novel Edible Composite Coating Based on Gum Arabic and Chitosan on Biochemical and Physiological Responses of Banana Fruits during Cold Storage

(2011) Mehdi Maqbool et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Postharvest application of gum arabic and essential oils for controlling anthracnose and quality of banana and papaya during cold storage

(2011) Mehdi Maqbool et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage

(2010) Asgar Ali et al.   FOOD CHEMISTRY

Physiology and quality response of harvested banana fruit to cold shock

(2009) Haiyan Zhang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Anti-inflammatory effects of essential oil isolated from the buds of Cleistocalyx operculatus (Roxb.) Merr and Perry

(2008) Nguyen Thi Dung et al.   FOOD AND CHEMICAL TOXICOLOGY