Antimicrobial Packaging for Extending the Shelf Life of Bread—A Review

Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging

(2012) S. Manso et al.   FOOD CONTROL

Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157:H7 on spinach leaves

(2012) Hyun-Sun Seo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Essential Oils and Their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films

(2011) Kuorwel K. Kuorwel et al.   JOURNAL OF FOOD SCIENCE

Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten-Free Sliced Bread

(2011) Laura Gutiérrez et al.   PACKAGING TECHNOLOGY AND SCIENCE

Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives

(2010) E. Latou et al.   JOURNAL OF CEREAL SCIENCE

Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of Pathogens

(2010) Joongmin Shin et al.   JOURNAL OF FOOD SCIENCE

Shelf Life of Packaged Bakery Goods—A Review

(2009) K. Galić et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

New antimicrobial active package for bakery products

(2008) Laura Gutiérrez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Control of brown rot on stonefruit by synthetic and glucosinolate-derived isothiocyanates

(2007) M. Mari et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY