Antioxidant properties of apple slices stored in starch-based films

The Production of Gelatin-Calcium Carbonate Composite Films with Different Antioxidants

(2015) Yuemeng Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality and Shelf Life of Cold and Frozen Rainbow Trout (Oncorhynchus mykiss) Fillets: Effects of Fish Protein-Based Biodegradable Coatings

(2014) Gülsün Özyurt et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Phenolic profile and antioxidant activity in selected seeds and sprouts

(2013) Paulina Pająk et al.   FOOD CHEMISTRY

Effect of Glycerol on Physical and Mechanical Properties of Wheat Starch Edible Films

(2013) Asgar Farahnaky et al.   JOURNAL OF TEXTURE STUDIES

Fortification of dietary biopolymers-based packaging material with bioactive plant extracts

(2012) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

(2011) María Elena Heras-Ramírez et al.   Food and Bioprocess Technology

Phenolic Profile, Antioxidant Capacity, and Antimicrobial Activity of Leaf Extracts from SixVitis viniferaL. Varieties

(2011) Višnja Katalinic et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Biodegradable packages development from starch based heat sealable films

(2011) Olivia V. López et al.   JOURNAL OF FOOD ENGINEERING

Development of Edible Films and Coatings with Antimicrobial Activity

(2010) Carmen A. Campos et al.   Food and Bioprocess Technology

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

(2010) Ubonrat Siripatrawan et al.   FOOD HYDROCOLLOIDS

Effects of plasticizers on thermal properties and heat sealability of sago starch films

(2010) Mohammadi Nafchi Abdorreza et al.   FOOD HYDROCOLLOIDS

Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds

(2009) Cristina Martinez-Villaluenga et al.   FOOD CHEMISTRY

Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears

(2008) G. Oms-Oliu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY