Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend
Authors
Keywords
Food spoilage, Microbial contamination, Nutrients oxidation, Food fresh-keeping films, Functional edible coatings
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 119, Issue -, Pages 122-132
Publisher
Elsevier BV
Online
2021-12-07
DOI
10.1016/j.tifs.2021.12.004
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Facile fabrication of tough, strong, and biodegradable soy protein-based composite films with excellent UV-blocking performance
- (2021) Jiongjiong Li et al. COMPOSITES PART B-ENGINEERING
- Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries
- (2021) Shiv Shankar et al. FOOD HYDROCOLLOIDS
- Cold nitrogen plasma modified cuminaldehyde/β-cyclodextrin inclusion complex and its application in vegetable juices preservation
- (2021) Lin Lin et al. FOOD RESEARCH INTERNATIONAL
- Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce
- (2021) Basharat Yousuf et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Shelf-life extension of sweet basil leaves by edible coating with thyme volatile oil encapsulated chitosan nanoparticles
- (2021) F.A.S. Hassan et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application
- (2021) Muhammad Iqbal Perdana et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development of functional gelatin-based composite films incorporating oil-in-water lavender essential oil nano-emulsions: Effects on physicochemical properties and cherry tomatoes preservation
- (2021) Xinyu Sun et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Inactivation of Salmonella enterica, Listeria monocytogenes and murine norovirus (MNV-1) on fresh strawberries by conventional and water-assisted ultraviolet light (UV-C)
- (2021) J. Ortiz-Solà et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- 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
- Development and characterization of zein edible films incorporated with catechin/β-cyclodextrin inclusion complex nanoparticles
- (2021) Longwei Jiang et al. CARBOHYDRATE POLYMERS
- A new disinfectant technique for Campylobacter jejuni and spoilage bacteria on chicken skin using a high-pressure pulsed jet spray apparatus
- (2021) Torrung Vetchapitak et al. FOOD CONTROL
- Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet
- (2021) Yun Xiong et al. FOOD CONTROL
- Biobased films of nanocellulose and mango leaf extract for active food packaging: Supercritical impregnation versus solvent casting
- (2021) Cristina Cejudo Bastante et al. FOOD HYDROCOLLOIDS
- Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets
- (2021) Joana Lopes et al. Food Packaging and Shelf Life
- Preservation of mandarins using a microbial decontamination system integrating calcium oxide solution washing, modified atmosphere packaging, and dielectric barrier discharge cold plasma treatment
- (2021) In Hee Bang et al. Food Packaging and Shelf Life
- The study on the use of flavonoid- phosphatidylcholine coating in extending the oxidative stability of flaxseed oil during storage
- (2021) Tomasz Piechowiak et al. Food Packaging and Shelf Life
- Reactive extrusion of sustainable PHBV/PBAT-based nanocomposite films with organically modified nanoclay for packaging applications: Compression moulding vs. cast film extrusion
- (2020) Akhilesh K. Pal et al. COMPOSITES PART B-ENGINEERING
- Incorporation of zein nanofibers produced by needle-less electrospinning within the casted gelatin film for improvement of its physical properties
- (2020) Mehri Karim et al. FOOD AND BIOPRODUCTS PROCESSING
- Gelatin films incorporated with thymol nanoemulsions: Physical properties and antimicrobial activities
- (2020) Xiuxiu Li et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- A chitosan hydrogel-thickened nanoemulsion containing Pelargonium graveolens essential oil for treatment of vaginal candidiasis
- (2020) Maíra Kerpel dos Santos et al. JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
- Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets
- (2020) Piyanan Chuesiang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Edible films/coating with tailored properties for active packaging of meat, fish and derived products
- (2020) Pramila Umaraw et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Scaled-up production of gelatin-cellulose nanocrystal bionanocomposite films by continuous casting
- (2020) Liliane S.F. Leite et al. CARBOHYDRATE POLYMERS
- Comparison of Polyvinyl Alcohol Films Reinforced with Cellulose Nanofibers Derived from Oil Palm by Impregnating and Casting Methods
- (2020) Yoko Okahisa et al. CARBOHYDRATE POLYMERS
- Development, characterization and evaluation of the biocompatibility of catechol crosslinked horsegram protein films
- (2020) Divya Nataraj et al. EUROPEAN POLYMER JOURNAL
- Resveratrol-loaded core-shell nanostructured delivery systems: Cyclodextrin-based metal-organic nanocapsules prepared by ionic gelation
- (2020) Chao Qiu et al. FOOD CHEMISTRY
- Whey protein films added with galactooligosaccharide and xylooligosaccharide
- (2020) Leonardo M. Fernandes et al. FOOD HYDROCOLLOIDS
- Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10
- (2020) Yang Wei et al. FOOD HYDROCOLLOIDS
- Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel
- (2020) Maryam Moghadam et al. FOOD HYDROCOLLOIDS
- Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications
- (2020) Tian Jiang et al. FOOD RESEARCH INTERNATIONAL
- Influence of pathogen contamination on beef microbiota under different storage temperatures
- (2020) HyeLim Choi et al. FOOD RESEARCH INTERNATIONAL
- Characterization and antioxidant activity of trilayer gelatin/dextran-propyl gallate/gelatin films: Electrospinning versus solvent casting
- (2020) Peng Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens
- (2020) Yesim Ozogul et al. Food Bioscience
- Biodegradable zein active film containing chitosan nanoparticle encapsulated with pomegranate peel extract for food packaging
- (2020) Haiying Cui et al. Food Packaging and Shelf Life
- Preparation and characterization of Konjac glucomannan and pullulan composite films for strawberry preservation
- (2020) Yansu Yan et al. CARBOHYDRATE POLYMERS
- Functional properties and preservative effect on Penaeus vannamei of chitosan films with conjugated or incorporated chlorogenic acid
- (2020) Fei Hu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Covalent Immobilization of Polypeptides on Polylactic Acid Films and Their Application to Fresh Beef Preservation
- (2020) Yongfei Huang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physicochemical properties of chitosan-coated nanoliposome loaded with orange seed protein hydrolysate
- (2020) Seyadeh Narges Mazloomi et al. JOURNAL OF FOOD ENGINEERING
- Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green Bell pepper
- (2020) Nishant Kumar et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display
- (2020) Zhaoming Wang et al. MEAT SCIENCE
- Improvement on properties of collagen casing films by aging treatment after oil coating
- (2020) Beibei Wang et al. Food Packaging and Shelf Life
- Poly(lactic acid)/poly(butylene-succinate-co-adipate) (PLA/PBSA) blend films containing thymol as alternative to synthetic preservatives for active packaging of bread
- (2020) Panitee Suwanamornlert et al. Food Packaging and Shelf Life
- Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay
- (2020) Cintia Granzotti da Silva Scudeler et al. Food Packaging and Shelf Life
- Chitosan based ZnO nanoparticles loaded gallic-acid films for active food packaging
- (2020) Srasti Yadav et al. FOOD CHEMISTRY
- The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols
- (2020) Peiyu Wei et al. FOOD CHEMISTRY
- Development and characterization of antimicrobial protein films based on soybean protein isolate incorporating diatomite/thymol complex
- (2020) Hejun Wu et al. FOOD HYDROCOLLOIDS
- Antifungal whey protein films activated with low quantities of water soluble chitosan
- (2020) Noelia L. Vanden Braber et al. FOOD HYDROCOLLOIDS
- Copper sulfide nanoparticle-carrageenan films for packaging application
- (2020) Fan Li et al. FOOD HYDROCOLLOIDS
- Effect of edible composite film based on chitosan and cumin essential oil-loaded nanoemulsion combined with low-dose gamma irradiation on microbiological safety and quality of beef loins during refrigerated storage
- (2020) Hossein Dini et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Encapsulation of carvacrol into ultrafine fibrous zein films via electrospinning for active packaging
- (2020) Aylin Altan et al. Food Packaging and Shelf Life
- Essential oil loaded edible films prepared by continuous casting method: Effects of casting cycle and loading position on the release properties
- (2020) Jiyang Cai et al. Food Packaging and Shelf Life
- Extruded low density polyethylene-curcumin film: A hydrophobic ammonia sensor for intelligent food packaging
- (2020) Xiaodong Zhai et al. Food Packaging and Shelf Life
- Physicochemical properties and antibacterial activity of corn starch-based films incorporated with Zanthoxylum bungeanum essential oil
- (2020) Bin Wang et al. CARBOHYDRATE POLYMERS
- Biodegradable films based on chitosan and defatted Chlorella biomass: Functional and physical characterization
- (2020) Aarti R. Deshmukh et al. FOOD CHEMISTRY
- Influence of virgin coconut oil on the inhibitory effect of emulsion-based edible coatings containing cinnamaldehyde against the growth of Colletotrichum gloeosporioides (Glomerella cingulata)
- (2020) Asep Wawan Permana et al. FOOD CONTROL
- Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber
- (2020) Xinhui Zhang et al. FOOD HYDROCOLLOIDS
- Preparation and characterization of gelatin/chitosan/3-phenylacetic acid food-packaging nanofiber antibacterial films by electrospinning
- (2020) Yini Liu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices
- (2020) Tem Thi Dang et al. JOURNAL OF FOOD ENGINEERING
- Synergies of modified atmosphere packaging and high-voltage electrostatic field to extend the shelf-life of fresh-cut cabbage and baby corn
- (2020) Yu Chun Huang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material
- (2020) Mi Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Prebiotic-alginate edible coating on fresh-cut apple as a new carrier for probiotic lactobacilli and bifidobacteria
- (2020) María Victoria Alvarez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Preparation, characterization and application of SPI-based blend film with antioxidant activity
- (2020) Tong Li et al. Food Packaging and Shelf Life
- Incorporation of gelatin improves toughness of collagen films with a homo-hierarchical structure
- (2020) Jing Xiao et al. FOOD CHEMISTRY
- A green strategy for maintaining intelligent response and improving antioxidant properties of κ-carrageenan-based film via cork bark extractive addition
- (2020) Cijian Zhang et al. FOOD HYDROCOLLOIDS
- Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion
- (2020) Xinhui Zhang et al. FOOD HYDROCOLLOIDS
- Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles
- (2020) Xiepeng Mo et al. FOOD HYDROCOLLOIDS
- Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting
- (2019) J.F. Mendes et al. CARBOHYDRATE POLYMERS
- Impact of chlorophyllin-chitosan coating and visible light on the microbial contamination, shelf life, nutritional and visual quality of strawberries
- (2019) Z. Luksiene et al. Innovative Food Science & Emerging Technologies
- Production of reconstitutable nanoliposomes loaded with flaxseed protein hydrolysates: Stability and characterization
- (2019) Khashayar Sarabandi et al. FOOD HYDROCOLLOIDS
- High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage
- (2019) Ning Li et al. FOOD MICROBIOLOGY
- Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products
- (2019) Laura Tamkutė et al. FOOD RESEARCH INTERNATIONAL
- Physicochemical and bioactive properties of edible methylcellulose films containing Rheum ribes L. extract
- (2019) Selin Kalkan et al. FOOD CHEMISTRY
- Carboxymethyl cellulose films containing nanoliposomes loaded with an angiotensin-converting enzyme inhibitory collagen hydrolysate
- (2019) D. Marín-Peñalver et al. FOOD HYDROCOLLOIDS
- Fast dissolving oral films for drug delivery prepared from chitosan/pullulan electrospinning nanofibers
- (2019) Ze-yu Qin et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Supercritical impregnation of olive leaf extract to obtain bioactive films effective in cherry tomato preservation
- (2019) C. Cejudo Bastante et al. Food Packaging and Shelf Life
- PLA/organoclay bionanocomposites impregnated with thymol and cinnamaldehyde by supercritical impregnation for active and sustainable food packaging
- (2019) C. Villegas et al. COMPOSITES PART B-ENGINEERING
- Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin: Characterization, release behavior, cellular uptake, and antioxidant property
- (2019) Mohammad Rezaul Islam Shishir et al. FOOD HYDROCOLLOIDS
- Development of hollow kafirin-based nanoparticles fabricated through layer-by-layer assembly as delivery vehicles for curcumin
- (2019) Xingfei Li et al. FOOD HYDROCOLLOIDS
- Exploration of polysaccharide based nanoemulsions for stabilization and entrapment of curcumin
- (2019) Richa Richa et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Sequential electrospinning of multilayer ethylcellulose/gelatin/ethylcellulose nanofibrous film for sustained release of curcumin
- (2019) Peng Wang et al. FOOD CHEMISTRY
- Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels
- (2019) Yuan Biao et al. FOOD HYDROCOLLOIDS
- Quality characteristics of fried fish crackers packaged in gelatin bags: Effect of squalene and storage time
- (2019) Ali Muhammed Moula Ali et al. FOOD HYDROCOLLOIDS
- Effects of alginate coating enriched with tannins on shelf life of cultured rainbow trout (Oncorhynchus mykiss) fillets
- (2019) M.I. Sáez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of pulsed electric fields and mild thermal treatment on antimicrobial efficacy of nisin-loaded pectin nanoparticles for food preservation
- (2019) Vitalij Novickij et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Construction of food-grade pH-sensitive nanoparticles for delivering functional food ingredients
- (2019) Ke Xiong et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Development of PLA-PBSA based biodegradable active film and its application to salmon slices
- (2019) Chunxiang Yang et al. Food Packaging and Shelf Life
- TPCS/PBAT blown extruded films added with curcumin as a technological approach for active packaging materials
- (2019) Sabrina Silva de Campos et al. Food Packaging and Shelf Life
- Effect of chitosan coating on the properties of nanoliposomes loaded with flaxseed-peptide fractions: Stability during spray-drying
- (2019) Khashayar Sarabandi et al. FOOD CHEMISTRY
- Characteristics and storage stability of nanoliposomes loaded with shrimp oil as affected by ultrasonication and microfluidization
- (2019) Saqib Gulzar et al. FOOD CHEMISTRY
- Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice
- (2019) Francesca Patrignani et al. FOOD CONTROL
- Active properties of edible marine polysaccharide-based coatings containing Larrea nitida polyphenols enriched extract
- (2019) María Alejandra Moreno et al. FOOD HYDROCOLLOIDS
- Curaua and eucalyptus nanofibers films by continuous casting: Mechanical and thermal properties
- (2018) Pedro Ivo Cunha Claro et al. CARBOHYDRATE POLYMERS
- Essential oils encapsulated in polymer-based nanocapsules as potential candidates for application in food preservation
- (2018) Giuseppe Granata et al. FOOD CHEMISTRY
- Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage
- (2018) Laurianne Paravisini et al. FOOD CHEMISTRY
- Supercritical CO 2 impregnation of PLA/PCL films with natural substances for bacterial growth control in food packaging
- (2018) Stoja Milovanovic et al. FOOD RESEARCH INTERNATIONAL
- An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken
- (2018) Ahmed Kassem et al. Innovative Food Science & Emerging Technologies
- Physical properties and antioxidant activity of gelatin-sodium alginate edible films with tea polyphenols
- (2018) Lixue Dou et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Supercritical impregnation of thymol in poly(lactic acid) filled with electrospun poly(vinyl alcohol)-cellulose nanocrystals nanofibers: Development an active food packaging material
- (2018) Nancy Alvarado et al. JOURNAL OF FOOD ENGINEERING
- Optimization of the emulsification-diffusion method using ultrasound to prepare nanocapsules of different food-core oils
- (2018) Moises Job Galindo-Pérez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Preservative effect of Asparagus racemosus : A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products
- (2018) Sabahu Noor et al. MEAT SCIENCE
- The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp ( Ctenopharyngodon idellus ) fillets during cold storage: Correlation between the preservative effects and the active properties of the film
- (2018) Lijun Sun et al. Food Packaging and Shelf Life
- Effect of SiO2 nanoparticle on the physical and chemical properties of eco-friendly agar/sodium alginate nanocomposite film
- (2018) Xiubin Hou et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C
- (2018) Xinyu Sun et al. FOOD CHEMISTRY
- Mechanical properties of whey protein concentrate based film improved by the coexistence of nanocrystalline cellulose and transglutaminase
- (2018) Shu-juan Jiang et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Chitosan thymol nanoparticles improve the antimicrobial effect and the water vapour barrier of chitosan-quinoa protein films
- (2018) Estefanía Medina et al. JOURNAL OF FOOD ENGINEERING
- Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction
- (2018) Pilar Montero et al. JOURNAL OF FOOD ENGINEERING
- Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products
- (2018) Agustín González et al. FOOD HYDROCOLLOIDS
- Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with β-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation
- (2017) Jiulin Wu et al. Food and Bioprocess Technology
- A Novel Inhibitor Against Mushroom Tyrosinase with a Double Action Mode and Its Application in Controlling the Browning of Potato
- (2017) Kai Chen et al. Food and Bioprocess Technology
- Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef
- (2017) Elina Säde et al. FOOD MICROBIOLOGY
- Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ
- (2017) Guang-yu Wang et al. FOOD MICROBIOLOGY
- Active biodegradable cassava starch films incorporated lycopene nanocapsules
- (2017) Renato Queiroz Assis et al. INDUSTRIAL CROPS AND PRODUCTS
- Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability
- (2017) Xiang Luo et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- The efficacy of combined (NaClO and organic acids) washing treatments in controlling Escherichia coli O157:H7, Listeria monocytogenes and spoilage bacteria on shredded cabbage and bean sprout
- (2017) Yasuhiro Inatsu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Shelf-life charts of beef according to level of bacterial contamination and storage temperature
- (2017) Changhoon Chai et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice
- (2017) Jessie Usaga et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning
- (2017) Martina Persic et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes
- (2015) Juan Yun et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes
- (2011) Jackline Freitas Brilhante São José et al. FOOD CONTROL
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started