Electrospun antimicrobial hybrid mats: Innovative packaging material for meat and meat-products

Lower Zinc Bioavailability May Be Related to Higher Risk of Subclinical Atherosclerosis in Korean Adults

(2013) Su Kyoung Jung et al.   PLoS One

Characterization of gelatin-based edible films incorporated with olive oil

(2012) Wen Ma et al.   FOOD RESEARCH INTERNATIONAL

Layer-by-layer immobilization of lysozyme–chitosan–organic rectorite composites on electrospun nanofibrous mats for pork preservation

(2012) Weijuan Huang et al.   FOOD RESEARCH INTERNATIONAL

Olive oil and lemon salad dressing microencapsulated by freeze-drying

(2012) Kelly A. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and characterization of edible chitosan/olive oil emulsion films

(2011) Mariana Pereda et al.   CARBOHYDRATE POLYMERS

Fabrication, Functionalization, and Application of Electrospun Biopolymer Nanofibers

(2011) Christina Kriegel et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

ZnO nanofluids: Green synthesis, characterization, and antibacterial activity

(2010) Razieh Jalal et al.   MATERIALS CHEMISTRY AND PHYSICS

Synthesis of zinc oxide nanocrystalline powders for cosmetic applications

(2009) Chia-Liang Kuo et al.   CERAMICS INTERNATIONAL