Development of an active food packaging system with antioxidant properties based on green tea extract

Role of Catechins in the Antioxidant Capacity of an Active Film Containing Green Tea, Green Coffee, and Grapefruit Extracts

(2012) M. Colon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of New Antioxidant Active Packaging Films Based on Ethylene Vinyl Alcohol Copolymer (EVOH) and Green Tea Extract

(2011) Carol López de Dicastillo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content

(2010) Molay K Roy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Active Paraffin-Based Paper Packaging for Extending the Shelf Life of Cherry Tomatoes

(2010) Angel Rodriguez-Lafuente et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Partition and diffusion of volatile compounds from acrylic adhesives used for food packaging multilayers manufacturing

(2010) Elena Canellas et al.   JOURNAL OF MATERIALS CHEMISTRY

Crystal Structure of Complex of Gallocatechin Gallate and Caffeine

(2009) Takashi Ishizu et al.   CHEMISTRY LETTERS

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

(2008) Ana B. Martín-Diana et al.   Innovative Food Science & Emerging Technologies

New Phenolic Components and Chromatographic Profiles of Green and Fermented Teas

(2008) Long-Ze Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New antimicrobial active package for bakery products

(2008) Laura Gutiérrez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Determination of the antioxidant capacity of active food packagings by in situ gas-phase hydroxyl radical generation and high-performance liquid chromatography–fluorescence detection

(2007) Davinson Pezo et al.   JOURNAL OF CHROMATOGRAPHY A