Shelf life extension of fresh ginseng roots using sanitiser washing, edible antimicrobial coating and modified atmosphere packaging

Microbial Reduction and Sensory Quality Preservation of Fresh Ginseng Roots Using Nonthermal Processing and Antimicrobial Packaging

(2016) Tony Z. Jin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Response surface methodology for optimisation of edible chitosan coating formulations incorporating essential oil against several foodborne pathogenic bacteria

(2014) Alana Novaes Azevedo et al.   FOOD CONTROL

Inactivation of natural microflora and inoculated Listeria innocua on whole raw shrimp by ozonated water, antimicrobial coatings, and cryogenic freezing

(2013) Mingming Guo et al.   FOOD CONTROL

Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate

(2012) Wenxuan Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inactivation of Salmonella on Tomato Stem Scars by Edible Chitosan and Organic Acid Coatings

(2012) T. JIN et al.   JOURNAL OF FOOD PROTECTION

Antimicrobial properties of chitosan and mode of action: A state of the art review

(2010) Ming Kong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chitosan Acetate as an Active Coating Material and Its Effects on the Storing of Prunus avium L.

(2010) Qi Feng Dang et al.   JOURNAL OF FOOD SCIENCE

Perspectives for chitosan based antimicrobial films in food applications

(2008) P.K. Dutta et al.   FOOD CHEMISTRY