Application of antimicrobial chitosan-Furcellaran-hydrolysate gelatin edible coatings enriched with bioactive peptides in shelf-life extension of pork loin stored at 4 and −20 °C

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling

(2023) Shraddha Karanth et al.   Frontiers in Microbiology

Recent advances in edible coating of food products and its legislations: A review

(2023) Krishna Priya et al.   Journal of Agriculture and Food Research

Antimicrobial and antioxidant properties of chitosan-furcellaran-gelatin hydrolysate coatings enhanced with bioactive peptides

(2023) Piotr Kulawik et al.   FOOD CONTROL

Chitosan-based electrospun nanofibers for encapsulating food bioactive ingredients: A review

(2023) Roberto Castro-Muñoz et al.   International Journal of Biological Macromolecules

Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information

(2022) Raquel Alves Mauricio et al.   Foods

Antifungal Activity of Human Cathelicidin LL-37, a Membrane Disrupting Peptide, by Triggering Oxidative Stress and Cell Cycle Arrest in Candida auris

(2022) Irfan A. Rather et al.   Journal of Fungi

Hybrid cross-linked chitosan/protonated-proline:glucose DES membranes with superior pervaporation performance for ethanol dehydration

(2022) Roberto Castro-Muñoz et al.   JOURNAL OF MOLECULAR LIQUIDS

The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams

(2022) Helena Veselá et al.   Microorganisms

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

(2022) Abdo Hassoun et al.   Frontiers in Nutrition

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

(2022) Shahida Anusha Siddiqui et al.   Sustainability

Development of Eco-friendly Probiotic Edible Coatings Based on Chitosan, Alginate and Carboxymethyl Cellulose for Improving the Shelf Life of UF Soft Cheese

(2021) Hoda S. El-Sayed et al.   JOURNAL OF POLYMERS AND THE ENVIRONMENT

Edible Films and Coatings as Food-Quality Preservers: An Overview

(2021) Elsa Díaz-Montes et al.   Foods

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

(2021) Elsa Díaz-Montes et al.   Polymers

Edible coating and films as promising packaging: a mini review

(2021) Saeed Paidari et al.   Journal of Food Measurement and Characterization

The Potential of Human Peptide LL-37 as an Antimicrobial and Anti-Biofilm Agent

(2021) Kylen E. Ridyard et al.   Antibiotics-Basel

Characterization of oligodextran produced by Leuconostoc mesenteroides SF3 and its effect on film-forming properties of chitosan

(2021) Elsa Díaz-Montes et al.   Materials Today Communications

Antiviral activity of selected cathelicidins against infectious bronchitis virus

(2021) M. Hélène Verheije et al.   Peptide Science

Chitin and derivative chitosan-based structures — Preparation strategies aided by deep eutectic solvents: A review

(2021) Mohammad Khajavian et al.   CARBOHYDRATE POLYMERS

Utilisation of Carp Skin Post-Production Waste in Binary Films Based on Furcellaran and Chitosan to Obtain Packaging Materials for Storing Blueberries

(2021) Magdalena Janik et al.   Materials

Edible Films on Meat and Meat Products

(2021) Dong-Heon Song et al.   Coatings

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

(2020) Olumide Adedokun Odeyemi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The combined effect of squid pen chitooligosaccharides and high voltage cold atmospheric plasma on the shelf-life extension of Asian sea bass slices stored at 4 °C

(2020) Avtar Singh et al.   Innovative Food Science & Emerging Technologies

The structure of the antimicrobial human cathelicidin LL-37 shows oligomerization and channel formation in the presence of membrane mimics

(2020) Enea Sancho-Vaello et al.   Scientific Reports

Chitosan nanoparticles as edible surface coating agent to preserve the fresh-cut bell pepper (Capsicum annuum L. var. grossum (L.) Sendt)

(2020) Xiaowen Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries

(2019) Irene Falcó et al.   FOOD HYDROCOLLOIDS

CIELAB color paths during meat shelf life

(2019) Begoña Hernández Salueña et al.   MEAT SCIENCE

Furcellaran-Coated Microcapsules as Carriers of Cyprinus carpio Skin-Derived Antioxidant Hydrolysate: An In Vitro and In Vivo Study

(2019) Joanna Tkaczewska et al.   Nutrients

Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages

(2018) Betül Arslan et al.   MEAT SCIENCE

Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects

(2016) Hui Shan Grace Tan et al.   FOOD QUALITY AND PREFERENCE

Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil

(2015) Márcia C.T.R. Vidigal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Raspberry fresh fruit quality as affected by pectin- and alginate-based edible coatings enriched with essential oils

(2015) Adriana C. Guerreiro et al.   SCIENTIA HORTICULTURAE

Enhanced antimicrobial activity of peptide-cocktails against common bacterial contaminants of ex vivo stored platelets

(2013) K.V.K. Mohan et al.   CLINICAL MICROBIOLOGY AND INFECTION

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Structure and antimicrobial properties of multivalent short peptides

(2011) Anne W. Young et al.   MedChemComm