Effects of ZnO nanoparticle-coated packaging film on pork meat quality during cold storage

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

Microbial changes in vacuum-packed chilled pork during storage

(2015) Fan Zhao et al.   MEAT SCIENCE

ZnO nanoparticle suspensions containing citric acid as antimicrobial to control Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Bacillus cereus in mango juice

(2014) Fatemeh Barzegari Firouzabadi et al.   FOOD CONTROL

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

Inactivation and Sublethal Injury Kinetics of Staphylococcus aureus in Broth at Low Temperature Storage

(2014) BIAO SUO et al.   JOURNAL OF FOOD PROTECTION

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

(2013) Yumin Cao et al.   FOOD CHEMISTRY

Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat

(2013) Ali Akbar et al.   FOOD CONTROL

Antibacterial and antifungal activity of photoactivated ZnO nanoparticles in suspension

(2013) Kristina Kairyte et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Antimicrobial activity of metal oxide nanoparticles against Gram-positive and Gram-negative bacteria: a comparative study

(2012) Ameer Azam et al.   International Journal of Nanomedicine

Effects of dietary corn dried distillers grains with solubles and vitamin E on growth performance, meat quality, fatty acid profiles, and pork shelf life of finishing pigs

(2012) Hong Wang et al.   Livestock Science

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

(2012) V. Santé-Lhoutellier et al.   MEAT SCIENCE

Antimicrobial nanostructures in food packaging

(2012) Henriette M.C. de Azeredo   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antibacterial Activity and Mechanism of Action of Zinc Oxide Nanoparticles againstCampylobacter jejuni

(2011) Yanping Xie et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Multifunctional bionanocomposite films of poly(lactic acid), cellulose nanocrystals and silver nanoparticles

(2011) E. Fortunati et al.   CARBOHYDRATE POLYMERS

Preparation, characterization and antibacterial applications of ZnO-nanoparticles coated polyethylene films for food packaging

(2011) Rasika Tankhiwale et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Characterisation and cooperative antimicrobial properties of chitosan/nano-ZnO composite nanofibrous membranes

(2011) Yan Wang et al.   FOOD CHEMISTRY

The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi

(2011) Yang Xu et al.   JOURNAL OF FOOD SCIENCE

Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

(2010) Jianrong Cai et al.   FOOD CHEMISTRY

Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

(2010) J. Gómez-Estaca et al.   FOOD MICROBIOLOGY

Antimicrobial activities of ZnO powder-coated PVC film to inactivate food pathogens

(2009) Xihong Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antibacterial activity of ZnO nanoparticle suspensions on a broad spectrum of microorganisms

(2008) Nicole Jones et al.   FEMS MICROBIOLOGY LETTERS

Perspectives for chitosan based antimicrobial films in food applications

(2008) P.K. Dutta et al.   FOOD CHEMISTRY

Antimicrobial Efficacy of Zinc Oxide Quantum Dots againstListeria monocytogenes, SalmonellaEnteritidis, andEscherichia coliO157:H7

(2008) T. Jin et al.   JOURNAL OF FOOD SCIENCE