Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

An innovative active cardboard box for bulk packaging of fresh bell pepper

(2020) Laura Buendía−Moreno et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action

(2019) Jiajia Rao et al.   Annual Review of Food Science and Technology

Effects of an Active Cardboard Box Using Encapsulated Essential Oils on the Tomato Shelf Life

(2019) Laura Buendía-Moreno et al.   Food and Bioprocess Technology

Antioxidative Activity of Thyme ( Thymus vulgaris ) and Oregano ( Origanum vulgare ) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere

(2019) Marija Boskovic et al.   JOURNAL OF FOOD SCIENCE

Fresh culinary herbs decontamination with essential oil vapours applied under vacuum conditions

(2019) Antonio López-Gómez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Active cardboard box with a coating including essential oils entrapped within cyclodextrins and/or halloysite nanotubes. A case study for fresh tomato storage

(2019) Laura Buendía−Moreno et al.   FOOD CONTROL

Innovative cardboard active packaging with a coating including encapsulated essential oils to extend cherry tomato shelf life

(2019) Laura Buendía−Moreno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions

(2018) Amin Mousavi Khaneghah et al.   FOOD AND BIOPRODUCTS PROCESSING

Inclusion complexes of eucalyptus essential oil with β-cyclodextrin: preparation, characterization and controlled release

(2018) Xiaoling Ren et al.   JOURNAL OF POROUS MATERIALS

Characterization of Cyclodextrin/Volatile Inclusion Complexes: A Review

(2018) Miriana Kfoury et al.   MOLECULES

Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce

(2017) Xiangning Chen et al.   FOOD CHEMISTRY

Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality attributes of ‘Formosa’ plum (Prunus salicina L.)

(2016) Woo Suk Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

(2015) Lluís Palou et al.   Coatings

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

The effects of essential oils carvacrol and thymol on growth of Penicillium digitatum and P. italicum involved in lemon decay

(2012) C.O. Pérez-Alfonso et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ethylene produced by Botrytis cinerea can affect early fungal development and can be used as a marker for infection during storage of grapes

(2011) Pinkuan Zhu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition

(2010) David Obenland et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Determinants of flavor acceptability during the maturation of navel oranges

(2009) David Obenland et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of cold storage on vitamin C, phenolics and antioxidant activity of five orange genotypes [Citrus sinensis (L.) Osbeck]

(2008) Paolo Rapisarda et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY