Suitability of Antimicrobial Grouper Bone Gelatin Films as Edible Coatings for Vacuum-Packaged Fish Steaks

Improvement of active chitosan film properties with rosemary essential oil for food packaging

(2012) Mehdi Abdollahi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin

(2012) R. Jeya Shakila et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aseptic Laboratory Techniques: Plating Methods

(2012) Erin R. Sanders   Jove-Journal of Visualized Experiments

Characterisation of gelatin–fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin

(2010) Kanokrat Limpisophon et al.   FOOD CHEMISTRY

Properties of film from cuttlefish (Sepia pharaonis) skin gelatin incorporated with cinnamon, clove and star anise extracts

(2010) Md. Sazedul Hoque et al.   FOOD HYDROCOLLOIDS

Characterization of quinoa protein–chitosan blend edible films

(2010) Lilian E. Abugoch et al.   FOOD HYDROCOLLOIDS

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

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

Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca) skin

(2009) Kanokrat Limpisophon et al.   FOOD HYDROCOLLOIDS

Composite and bi-layer films based on gelatin and chitosan

(2008) S. Rivero et al.   JOURNAL OF FOOD ENGINEERING

Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study

(2008) J. Gómez-Estaca et al.   JOURNAL OF FOOD ENGINEERING