Diffusional Behaviour of Essential Oil Components in Active Packaging Polypropylene Films by Multiple Headspace Solid Phase Microextraction-Gas Chromatography

An Integrated Approach To Extend the Shelf Life of a Composite Pastry Product (Cannoli)

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Composition of the adhesives used in food packaging multilayer materials and migration studies from packaging to food

(2011) Margarita Aznar et al.   JOURNAL OF MATERIALS CHEMISTRY

Active label-based packaging to extend the shelf-life of “Calanda” peach fruit: Changes in fruit quality and enzymatic activity

(2011) Pablo Montero-Prado et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging

(2010) Marianna Mastromatteo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Study of hotmelt adhesives used in food packaging multilayer laminates. Evaluation of the main factors affecting migration to food

(2010) Paula Vera et al.   JOURNAL OF MATERIALS CHEMISTRY

Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils

(2009) P. Goñi et al.   FOOD CHEMISTRY

Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review

(2009) Maria Rosaria Corbo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS

(2009) M.H. HOSSEINI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Scalping of ethyloctanoate and linalool from a model wine into plastic films

(2009) Fabio Licciardello et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads

(2008) N. Belletti et al.   JOURNAL OF FOOD SCIENCE

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