Effect of Chitosan–Tomato Plant Extract Edible Coating on the Quality, Shelf Life, and Antioxidant Capacity of Pork during Refrigerated Storage

Protective Effect of an Edible Tomato Plant Extract/Chitosan Coating on the Quality and Shelf Life of Sierra Fish Fillets

(2018) H. E. Ramírez-Guerra et al.   Journal of Chemistry

Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage

(2018) Saul RUÍZ-CRUZ et al.   Food Science and Technology

The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet

(2017) Nematollah Jonaidi Jafari et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

(2017) Arantzazu Valdés et al.   Coatings

Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

(2016) Hajer Aloui et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

(2015) Saraí CHAPARRO-HERNÁNDEZ et al.   Food Science and Technology

Lychee (Litchi chinensis Sonn.) seed water extract as potential antioxidant and anti-obese natural additive in meat products

(2015) Suijian Qi et al.   FOOD CONTROL

Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes

(2015) Dinesh D. Jayasena et al.   FOOD MICROBIOLOGY

Physicochemical and Antioxidant Properties of Chitosan Films Incorporated with Cinnamon Oil

(2015) Marco A. López-Mata et al.   International Journal of Polymer Science

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

(2015) Saraí CHAPARRO-HERNÁNDEZ et al.   Food Science and Technology

Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant

(2015) Norma Patricia Silva-Beltrán et al.   International Journal of Analytical Chemistry

Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork

(2014) Patomporn Chantarasataporn et al.   FOOD CHEMISTRY

Chemical constitution and effect of extracts of tomato plants byproducts on the enteric viral surrogates

(2014) Norma Patricia Silva-Beltrán et al.   INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH

Antimicrobial Efficiency of Chitosan Solutions and Coatings Incorporated with Clove Oil and/or Ethylenediaminetetraacetate

(2014) Shoukui He et al.   JOURNAL OF FOOD SAFETY

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

Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss

(2014) B. Kılıç et al.   MEAT SCIENCE

Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

(2014) Irais Sánchez-Ortega et al.   TheScientificWorldJOURNAL

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

(2013) Yumin Cao et al.   FOOD CHEMISTRY

Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

(2013) K. Radha krishnan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physicochemical, Antimicrobial and Antioxidant Properties of Chitosan Films Incorporated with Carvacrol

(2013) Marco López-Mata et al.   MOLECULES

Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage

(2012) A.K. Biswas et al.   FOOD CHEMISTRY

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

Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat

(2012) S. Petrou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

PET trays coated with Citrus extract exhibit antioxidant activity with cooked turkey meat

(2012) C. Contini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

(2012) K. Qwele et al.   MEAT SCIENCE

Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage

(2011) O. Papadopoulou et al.   FOOD RESEARCH INTERNATIONAL

Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat

(2011) Marta Chmiel et al.   MEAT SCIENCE

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

(2011) M.M. Selani et al.   MEAT SCIENCE

Antioxidative properties of a chitosan–glucose Maillard reaction product and its effect on pork qualities during refrigerated storage

(2010) H.L. Chang et al.   FOOD CHEMISTRY

Assessment of the antioxidant potential of selected plant extracts – In vitro and in vivo experiments on pork

(2010) Rudolf Lahucky et al.   MEAT SCIENCE

Physical Properties ofGelidium corneum-Gelatin Blend Films Containing Grapefruit Seed Extract or Green Tea Extract and Its Application in the Packaging of Pork Loins

(2008) Y.-H. Hong et al.   JOURNAL OF FOOD SCIENCE

Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract

(2008) Dong-Chae Jung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan effects on quality properties of Greek style fresh pork sausages

(2008) N. Soultos et al.   MEAT SCIENCE

Chitosan glucose complex – A novel food preservative

(2007) Sweetie R. Kanatt et al.   FOOD CHEMISTRY

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

(2007) S. Barbut et al.   MEAT SCIENCE