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Bioplastics for Food Packaging: Environmental Impact, Trends and Regulatory Aspects

Foods, 2022-10, Vol.11 (19), p.3087

2022

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Valorization of Cork Stoppers, Coffee-Grounds and Walnut Shells in the Development and Characterization of Pectin-Based Composite Films: Physical, Barrier, Antioxidant, Genotoxic, and Biodegradation Properties

Polymers, 2024-04, Vol.16 (8), p.1053

2024

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Food Packaging: Innovations and Shelf-Life

1, 2020

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Development and Characterization of Pectin Films with Salicornia ramosissima: Biodegradation in Soil and Seawater

Polymers, 2021-08, Vol.13 (16), p.2632

2021

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Valorization of Berries’ Agro-Industrial Waste in the Development of Biodegradable Pectin-Based Films for Fresh Salmon (Salmo salar) Shelf-Life Monitoring

International journal of molecular sciences, 2022-08, Vol.23 (16), p.8970

2022

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Recyclability and Redesign Challenges in Multilayer Flexible Food Packaging—A Review

Foods, 2021-11, Vol.10 (11), p.2702

2021

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Nutritional and Functional Evaluation of Inula crithmoides and Mesembryanthemum nodiflorum Grown in Different Salinities for Human Consumption

Molecules (Basel, Switzerland), 2021-07, Vol.26 (15), p.4543

2021

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Frontiers on Sustainable Food Packaging

Foods, 2023-01, Vol.12 (2), p.349

2023

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Editorial: Sustainable solutions in food technology, volume II

Frontiers in nutrition (Lausanne), 2023-02, Vol.10, p.1150768-1150768

2023

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Editorial: Sustainable Solutions in Food Technology

Frontiers in nutrition (Lausanne), 2022-02, Vol.9, p.855521-855521

2022

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Mediterranean Foods: Composition and Processing

1, 2016

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Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol

International journal of biological macromolecules, 2017-11, Vol.104 (Pt A), p.197-203

2017

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Physico-mechanical properties of chitosan films with carvacrol and grape seed extract

Journal of food engineering, 2013-04, Vol.115 (4), p.466-474

2013

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The response of watercress ( Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I

Journal of food engineering, 2009-11, Vol.95 (2), p.339-345

2009

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Methods in Food Analysis

1, 2014

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Frontiers on Sustainable Food Packaging

2023

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Effect of cold chain temperature abuses on the quality of frozen watercress ( Nasturtium officinale R. Br.)

Journal of food engineering, 2009-09, Vol.94 (1), p.90-97

2009

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Impact of Thermal Blanching and Thermosonication Treatments on Watercress (Nasturtium officinale) Quality: Thermosonication Process Optimisation and Microstructure Evaluation

Food and bioprocess technology, 2011-10, Vol.4 (7), p.1197-1204

2011

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Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar)

Food science & technology, 2018-03, Vol.89, p.525-534

2018

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Innovations in Food Packaging for a Sustainable and Circular Economy

Advances in food and nutrition research, 2024, Vol.108, p.135-177

2024

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Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability

Food science & technology, 2020-09, Vol.131, p.109764, Article 109764

2020

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Frontiers on Sustainable Food Packaging

Foods, 2023-01, Vol.12 (2), p.349

2023

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Enterococcus faecalis and Pseudomonas aeruginosa behaviour in frozen watercress ( Nasturtium officinale) submitted to temperature abuses

International journal of refrigeration, 2009-05, Vol.32 (3), p.472-477

2009

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Effect of heat and thermosonication treatments on watercress ( Nasturtium officinale) vitamin C degradation kinetics

Innovative food science & emerging technologies, 2008-10, Vol.9 (4), p.483-488

2008

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Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress ( Nasturtium officinale)

Journal of food engineering, 2006, Vol.72 (1), p.8-15

2006

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Bioplastics for Food Packaging: Environmental Impact, Trends and Regulatory Aspects

Valorization of Cork Stoppers, Coffee-Grounds and Walnut Shells in the Development and Characterization of Pectin-Based Composite Films: Physical, Barrier, Antioxidant, Genotoxic, and Biodegradation Properties

Food Packaging: Innovations and Shelf-Life

Development and Characterization of Pectin Films with Salicornia ramosissima: Biodegradation in Soil and Seawater

Valorization of Berries’ Agro-Industrial Waste in the Development of Biodegradable Pectin-Based Films for Fresh Salmon (Salmo salar) Shelf-Life Monitoring

Recyclability and Redesign Challenges in Multilayer Flexible Food Packaging—A Review

Nutritional and Functional Evaluation of Inula crithmoides and Mesembryanthemum nodiflorum Grown in Different Salinities for Human Consumption

Frontiers on Sustainable Food Packaging

Editorial: Sustainable solutions in food technology, volume II

Editorial: Sustainable Solutions in Food Technology

Mediterranean Foods: Composition and Processing

Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol

Physico-mechanical properties of chitosan films with carvacrol and grape seed extract

The response of watercress ( Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I

Methods in Food Analysis

Frontiers on Sustainable Food Packaging

Effect of cold chain temperature abuses on the quality of frozen watercress ( Nasturtium officinale R. Br.)

Impact of Thermal Blanching and Thermosonication Treatments on Watercress (Nasturtium officinale) Quality: Thermosonication Process Optimisation and Microstructure Evaluation

Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar)

Innovations in Food Packaging for a Sustainable and Circular Economy

Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability

Frontiers on Sustainable Food Packaging

Enterococcus faecalis and Pseudomonas aeruginosa behaviour in frozen watercress ( Nasturtium officinale) submitted to temperature abuses

Effect of heat and thermosonication treatments on watercress ( Nasturtium officinale) vitamin C degradation kinetics

Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress ( Nasturtium officinale)

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