Investigation of developed clay-nanocomposite packaging film on quality of peach fruit (Prunus persica Cv. Alberta) during cold storage

Active Systems Based on Silver-Montmorillonite Nanoparticles Embedded into Bio-Based Polymer Matrices for Packaging Applications

(2016) A. L. INCORONATO et al.   JOURNAL OF FOOD PROTECTION

Synthesis of clay-TiO2nanocomposite thin films with barrier and photocatalytic properties for food packaging application

(2014) Hojatollah Bodaghi et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Analytical characterization of laser-generated copper nanoparticles for antibacterial composite food packaging

(2012) D. Longano et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Effect of nanocomposite-based packaging on postharvest quality of ethylene-treated kiwifruit (Actinidia deliciosa) during cold storage

(2011) Qiuhui Hu et al.   FOOD RESEARCH INTERNATIONAL

Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese

(2011) A.L. Incoronato et al.   JOURNAL OF DAIRY SCIENCE

Modified Atmosphere Packaging of Kabaaşı Apricot (Prunus armeniaca L. ‘Kabaaşı’): Effect of Atmosphere, Packaging Material Type and Coating on the Physicochemical Properties and Sensory Quality

(2010) Fatin Muftuoğlu et al.   Food and Bioprocess Technology

Effect of calcium on cold storage and post-storage quality of peach

(2010) Navjot Gupta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of blow moulding ratio on barrier properties of polylactide nanocomposite films

(2009) Marian Żenkiewicz et al.   POLYMER TESTING

New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage

(2008) M.A. Del Nobile et al.   Innovative Food Science & Emerging Technologies

Antimicrobial Activity of Organically Modified Nano-Clays

(2008) Seok-In Hong et al.   JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY

Tensile, water vapor barrier and antimicrobial properties of PLA/nanoclay composite films

(2008) Jong-Whan Rhim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

(2007) A ALTUNKAYA et al.   FOOD CHEMISTRY