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Fabrication of Gelatin-Chitosan Composite Nanofilms Loaded with Clove Essential Oil Nanoemulsion and Its Application in Postharvest Preservation of Pleurotus ostreatus
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Biopreservative technologies of food: an alternative to chemical preservation and recent developments
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Effect of Gelatin Content on Degradation Behavior of PLLA/Gelatin Hybrid Membranes
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Sustainable food packaging: Harnessing biowaste of Terminalia catappa L. for chitosan-based biodegradable active films for shrimp storage
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Molecular interactions of active constituents of essential oils in zwitterionic lipid bilayers
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Mannose-based surfactant as biofunctional nanoemulsion stabilizer
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Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment
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Toughening and its association with the postharvest quality of king oyster mushroom ( Pleurotus eryngii ) stored at low temperature
inferredcites →https://doi.org/10.1016/j.foodchem.2017.05.045openalex-snapshot
Molecular interactions in gelatin/chitosan composite films
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Dereplication of extracts from nutraceutical mushrooms Pleurotus using molecular network approach
inferredcites →https://doi.org/10.1016/j.fpsl.2019.100451openalex-snapshot
Application of modified atmosphere and active packaging for oyster mushroom (Pleurotus ostreatus)
inferredcites →https://doi.org/10.1016/j.ijbiomac.2017.08.003openalex-snapshot
Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus)
inferredcites →https://doi.org/10.1016/j.ijbiomac.2017.08.068openalex-snapshot
Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties
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A water-soluble selenium-enriched polysaccharide produced by Pleurotus ostreatus: Purification, characterization, antioxidant and antitumor activities in vitro
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Preparation and characterization of chitosan/zein film loaded with lemon essential oil: Effects on postharvest quality of mushroom (Agaricus bisporus)
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Chitosan/zein films incorporated with essential oil nanoparticles and nanoemulsions: Similarities and differences
inferredcites →https://doi.org/10.1016/j.ijbiomac.2022.05.044openalex-snapshot
Preparation and characterization of chitosan/pullulan film loading carvacrol for targeted antibacterial packaging of chilled meat
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Development and characterization of sodium alginate/tea tree essential oil nanoemulsion active film containing TiO2 nanoparticles for banana packaging
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Fabrication of multifunctional materials based on chitosan/gelatin incorporating curcumin-clove oil emulsion for meat freshness monitoring and shelf-life extension
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Production, characterization, and antimicrobial activity of almond gum/polyvinyl alcohol/chitosan composite films containing thyme essential oil nanoemulsion for extending the shelf-life of chicken breast fillets
inferredcites →https://doi.org/10.1016/j.ijbiomac.2023.124207openalex-snapshot
Effects of grape seed oil nanoemulsion on physicochemical and antibacterial properties of gelatin‑sodium alginate film blends
inferredcites →https://doi.org/10.1016/j.ijbiomac.2024.131875openalex-snapshot
Konjac glucomannan-based highly antibacterial active films loaded with thyme essential oil through bacterial cellulose nanofibers/Ag nanoparticles stabilized Pickering emulsions
inferredcites →https://doi.org/10.1016/j.lwt.2019.02.061openalex-snapshot
Antibacterial and antioxidant properties of hydroxypropyl methylcellulose-based active composite films incorporating oregano essential oil nanoemulsions
inferredcites →https://doi.org/10.1080/01932691.2024.2318445openalex-snapshot
Tea saponin, a natural emulsifier, performs better in preparation of cinnamaldehyde nanoemulsion
inferredcites →https://doi.org/10.1111/1541-4337.12606openalex-snapshot
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review
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Comparing the efficiency of different food‐grade emulsifiers to form and stabilise orange oil‐in‐water beverage emulsions: influence of emulsifier concentration and storage time
inferredcites →https://doi.org/10.1111/ijfs.15440openalex-snapshot
Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom
inferredcites →https://doi.org/10.15376/biores.18.4.7551-7565openalex-snapshot
Chemical composition and antioxidant activities of the essential oils of Eugenia caryophyllata from Northern Buru Island, Moluccas
inferredcites →https://doi.org/10.3390/foods11101391openalex-snapshot
Biotechnology Approaches in Food Preservation and Food Safety
inferredcites →https://doi.org/10.3390/gels11050338openalex-snapshot
Effects of Gelatin/Chitosan and Chitosan Active Films with Rice Bran Extract for the Preservation of Fresh Pork Meat
inferredcites →https://doi.org/10.3390/ijms22147449openalex-snapshot
Factors Influencing the Antibacterial Activity of Chitosan and Chitosan Modified by Functionalization
inferredcites →https://doi.org/10.3390/polym13030354openalex-snapshot
Alginate/κ-Carrageenan-Based Edible Films Incorporated with Clove Essential Oil: Physico-Chemical Characterization and Antioxidant-Antimicrobial Activity
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Enhanced Antibacterial Effects of Clove Essential Oil by Nanoemulsion
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