Garlic essential oil microcapsules prepared using gallic acid grafted chitosan: Effect on nitrite control of prepared vegetable dishes during storage

Characterization of nitrite degradation by polyphenols in sea buckthorn (Hippophaë rhamnoides L.) by density function theory calculations

(2021) Tingting Ben et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fabrication of chitosan-gallic acid conjugate for improvement of physicochemical stability of β-carotene nanoemulsion: Impact of Mw of chitosan

(2021) Jiang Yi et al.   FOOD CHEMISTRY

Alkaline-extracted thinned young apple polyphenols as an effective scavenger against nitrite in pickles: A comparative study with ethanol-extracted polyphenols

(2021) Pengfei Niu et al.   FOOD CONTROL

Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation

(2021) Kai Chen et al.   FOOD HYDROCOLLOIDS

Preparation, characterization, and antibiofilm activity of cinnamic acid conjugated hydroxypropyl chitosan derivatives

(2021) Lin Yue et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Use of Centella asiatica extract in reducing microbial contamination and browning effect in fresh cut fruits and vegetables during storage: A potential alternative of synthetic preservatives

(2021) Jun Xian Wong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules

(2021) Liqing Qiu et al.   FOOD HYDROCOLLOIDS

Effects of garlic addition on bacterial communities and the conversions of nitrate and nitrite in a simulated pickle fermentation system

(2020) Huang Ting-Ting et al.   FOOD CONTROL

Antimicrobial Chitosan Conjugates: Current Synthetic Strategies and Potential Applications

(2020) Yukun Qin et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Industrially processed v. home-prepared dishes: what economic benefit for the consumer?

(2020) Marion Tharrey et al.   PUBLIC HEALTH NUTRITION

Reducing the Nitrate Content in Vegetables Through Joint Regulation of Short-Distance Distribution and Long-Distance Transport

(2020) Guihong Liang et al.   Frontiers in Plant Science

Combined effects of ultrasound and aqueous chlorine dioxide treatments on nitrate content during storage and postharvest storage quality of spinach (Spinacia oleracea L.)

(2020) Yuwen Mu et al.   FOOD CHEMISTRY

Encapsulation of essential oils using cinnamic acid grafted chitosan nanogel: Preparation, characterization and antifungal activity

(2020) Stephanne Yonara Barbosa de Carvalho et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Ultrasound treatment to modified atmospheric packaged fresh-cut cucumber: Influence on microbial inhibition and storage quality

(2019) Kai Fan et al.   ULTRASONICS SONOCHEMISTRY

A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris

(2019) Xiao-fei Wu et al.   Innovative Food Science & Emerging Technologies

Negatively Charged Carbon Nanodots with Bacteria Resistance Ability for High-Performance Antibiofilm Formation and Anticorrosion Coating Design

(2019) Cheng Zhu et al.   Small

Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

(2019) Qiong Liu et al.   FOOD CONTROL

Application of ultrasound technology in processing of ready-to-eat fresh food: A review

(2019) Fengying Chen et al.   ULTRASONICS SONOCHEMISTRY

Chitosan nanogels condensed to ferulic acid for the essential oil of Lippia origanoides Kunth encapsulation

(2018) Regiamara Ribeiro Almeida et al.   CARBOHYDRATE POLYMERS

Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon ( Salmo salar )

(2018) Vera L.C.D. Alves et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applicability of a colorimetric indicator label for monitoring freshness of fresh-cut green bell pepper

(2018) Hui-zhi Chen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of grafting method on the physical property and antioxidant potential of chitosan film functionalized with gallic acid

(2018) Xin Zhang et al.   FOOD HYDROCOLLOIDS

Improving the encapsulation efficiency and sustained release behaviour of chitosan/β-lactoglobulin double-coated microparticles by palmitic acid grafting

(2017) Han-Joo Yang et al.   FOOD CHEMISTRY

On the Temperature Dependence of Enzyme-Catalyzed Rates

(2016) Vickery L. Arcus et al.   BIOCHEMISTRY

The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules

(2016) Cristian Dima et al.   FOOD CHEMISTRY

In Vitro Antioxidant-Activity Evaluation of Gallic-Acid-Grafted Chitosan Conjugate Synthesized by Free-Radical-Induced Grafting Method

(2016) Qiaobin Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork

(2015) Jing Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of Mentha piperita essential oils in chitosan–cinnamic acid nanogel with enhanced antimicrobial activity against Aspergillus flavus

(2014) Mina Beyki et al.   INDUSTRIAL CROPS AND PRODUCTS

Chitosan–hydroxycinnamic acid conjugates: Preparation, antioxidant and antimicrobial activity

(2013) Dae-Sung Lee et al.   FOOD CHEMISTRY

Ascorbic acid, nitrate, and nitrite concentration relationship to the 24hour light/dark cycle for spinach grown in different conditions

(2012) Audrey Chingzu Chang et al.   FOOD CHEMISTRY

Contribution of different vegetable types to exogenous nitrate and nitrite exposure

(2009) Manuela Correia et al.   FOOD CHEMISTRY