Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

Bacterial cellulose-lactoferrin as an antimicrobial edible packaging

(2016) Jorge Padrão et al.   FOOD HYDROCOLLOIDS

The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation

(2016) Emin Burçin Özvural et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival of Salmonella and Escherichia coli O157:H7 on Strawberries, Basil, and Other Leafy Greens during Storage

(2015) STEFANIE DELBEKE et al.   JOURNAL OF FOOD PROTECTION

The Effects of Thyme and Clove Essential Oil Fortified Edible Films on the Physical, Chemical and Microbiological Characteristics of Kashar Cheese

(2015) G. Kavas et al.   JOURNAL OF FOOD QUALITY

LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products

(2015) Fatih Tornuk et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biofilms based on cassava starch containing extract ofyerba mateas antioxidant and plasticizer

(2015) Carolina Medina Jaramillo et al.   STARCH-STARKE

Thermal and antimicrobial properties of chitosan–nanocellulose films for extending shelf life of ground meat

(2014) Danial Dehnad et al.   CARBOHYDRATE POLYMERS

Phytochemicals in date co-products and their antioxidant activity

(2014) Ana María Martín-Sánchez et al.   FOOD CHEMISTRY

Cassava (Manihot esculenta) starch films reinforced with natural fibrous filler

(2014) Florencia Versino et al.   INDUSTRIAL CROPS AND PRODUCTS

Development of new active packaging films containing bioactive nanocomposites

(2014) Letricia Barbosa-Pereira et al.   Innovative Food Science & Emerging Technologies

Physical properties of cassava starch-carnauba wax emulsion films as affected by component proportions

(2014) Talita M. Santos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Extension of the shelf-life of foal meat with two antioxidant active packaging systems

(2014) José M. Lorenzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25days

(2014) N. Lavieri et al.   MEAT SCIENCE

Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation

(2014) Jiulin Wu et al.   Food Packaging and Shelf Life

Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils

(2013) Mehran Ghasemlou et al.   CARBOHYDRATE POLYMERS

Health protective effects of carotenoids and their interactions with other biological antioxidants

(2013) Klaudia Jomova et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Chemical composition and in vitro antimicrobial, antifungal and antioxidant properties of essential oils obtained from some herbs widely used in Portugal

(2013) Jorge M. Alves-Silva et al.   FOOD CONTROL

Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens

(2013) Mehdi Alboofetileh et al.   FOOD CONTROL

Scale-up of the production of cassava starch based films using tape-casting

(2013) Jaqueline Oliveira de Moraes et al.   JOURNAL OF FOOD ENGINEERING

Physical and Barrier Properties of Apple Pectin/Cassava Starch Composite Films IncorporatingLaurus nobilis L. Oil and Oleic Acid

(2013) Amal Taqi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Mechanical, Physical, Antioxidant, and Antimicrobial Properties of Gelatin Films Incorporated with Thymol for Potential Use as Nano Wound Dressing

(2013) Gholamreza Kavoosi et al.   JOURNAL OF FOOD SCIENCE

Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties

(2013) A.C. Souza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils

(2012) Y. Ruiz-Navajas et al.   FOOD CONTROL

Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef

(2012) Sung-Jin Kim et al.   MEAT SCIENCE

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

(2012) Charis M. Galanakis   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antimicrobial activity of polysaccharide films containing essential oils

(2011) Laura Sánchez-González et al.   FOOD CONTROL

Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration

(2011) Sergio Benavides et al.   JOURNAL OF FOOD ENGINEERING

Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract

(2011) Mehran Moradi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage

(2010) Suresh K. Devatkal et al.   MEAT SCIENCE

Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

(2010) Zehra Karagöz Emiroğlu et al.   MEAT SCIENCE

Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

(2009) M. Viuda-Martos et al.   FOOD CONTROL

The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage

(2009) A. Govaris et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production and Properties of Spin-Coated Cassava-Starch-Glycerol-Beeswax Films

(2009) Rafael Auras et al.   STARCH-STARKE

Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics

(2008) Mohammed Salim Ammor et al.   MEAT SCIENCE