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Manufacturing of Food Packaging Based on Nanocellulose: Current Advances and Challenges

Nanomaterials (Basel, Switzerland), 2020-08, Vol.10 (9), p.1726

2020

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Effects of new packaging solutions on physico-chemical, nutritional and aromatic characteristics of red raspberries (Rubus idaeus L.) in postharvest storage

Postharvest biology and technology, 2014-12, Vol.98, p.72-81

2014

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Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

Molecules (Basel, Switzerland), 2021-08, Vol.26 (17), p.5297

2021

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Food Packaging Materials

1, 2015

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Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Postharvest biology and technology, 2010-06, Vol.56 (3), p.239-245

2010

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Fast Production of Cellulose Nanocrystals by Hydrolytic-Oxidative Microwave-Assisted Treatment

Polymers, 2020-01, Vol.12 (1), p.68

2020

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Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

Foods, 2020-03, Vol.9 (3), p.268

2020

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Performance comparison of coatings based on cellulose nanocrystals and microfibrillated cellulose for food packaging

Carbohydrate polymer technologies and applications, 2023-06, Vol.5, p.100264, Article 100264

2023

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On the Unique Morphology and Elastic Properties of Multi-Jet Electrospun Cashew Gum-Based Fiber Mats

Polymers, 2024-05, Vol.16 (10), p.1355

2024

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Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

Foods, 2023-03, Vol.12 (6), p.1271

2023

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Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study

Foods, 2020-07, Vol.9 (7), p.956

2020

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Novel ethylene/norbornene copolymers as nonreleasing antioxidants for food-contact polyolefinic materials

Journal of polymer science. Part B, Polymer physics, 2013-07, Vol.51 (13), p.1007-1016

2013

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Comparison of different methodological choices in functional unit selection and results implication when assessing food-packaging environmental impact

Journal of cleaner production, 2023-04, Vol.396, p.136527, Article 136527

2023

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

Food and bioproducts processing, 2018-09, Vol.111, p.1-19

2018

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Investigating the Role of Antioxidant Compounds in Riboflavin-Mediated Photo-Oxidation of Methionine: A 1H‑NMR Approach

ACS omega, 2020-10, Vol.5 (40), p.26220-26229

2020

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Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications

Food science & technology, 2021-08, Vol.148, p.111746, Article 111746

2021

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Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide

Food chemistry, 2019-11, Vol.298, p.124952-124952, Article 124952

2019

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Controlled release of Michelia alba oil vapour from plastic sachets to control the growth of Aspergillus flavus on brown rice and its possible mode of action

Food control, 2023-04, Vol.146, p.109504, Article 109504

2023

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Storage of pasteurized milk in clear PET bottles combined with light exposure on a retail display case: A possible strategy to define the shelf life and support a recyclable packaging

Food chemistry, 2020-11, Vol.329, p.127116-127116, Article 127116

2020

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Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies

Food chemistry, 2017-09, Vol.230, p.532-539

2017

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Efficacy of Antimicrobial Agents for Food Contact Applications: Biological Activity, Incorporation into Packaging, and Assessment Methods: A Review

Journal of food protection, 2018-07, Vol.81 (7), p.1142-1156

2018

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Wholesale fruit and vegetable market in Milan: Turning food surpluses into environmental gains

Journal of cleaner production, 2024-07, Vol.462, p.142625, Article 142625

2024

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High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses

Food research international, 2023-10, Vol.172, p.113102-113102, Article 113102

2023

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Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties

Food science & technology, 2014-12, Vol.59 (2), p.1100-1106

2014

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Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products

European food research & technology, 2018-09, Vol.244 (9), p.1545-1554

2018

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Manufacturing of Food Packaging Based on Nanocellulose: Current Advances and Challenges

Effects of new packaging solutions on physico-chemical, nutritional and aromatic characteristics of red raspberries (Rubus idaeus L.) in postharvest storage

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

Food Packaging Materials

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Fast Production of Cellulose Nanocrystals by Hydrolytic-Oxidative Microwave-Assisted Treatment

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

Performance comparison of coatings based on cellulose nanocrystals and microfibrillated cellulose for food packaging

On the Unique Morphology and Elastic Properties of Multi-Jet Electrospun Cashew Gum-Based Fiber Mats

Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study

Novel ethylene/norbornene copolymers as nonreleasing antioxidants for food-contact polyolefinic materials

Comparison of different methodological choices in functional unit selection and results implication when assessing food-packaging environmental impact

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

Investigating the Role of Antioxidant Compounds in Riboflavin-Mediated Photo-Oxidation of Methionine: A 1H‑NMR Approach

Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications

Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide

Controlled release of Michelia alba oil vapour from plastic sachets to control the growth of Aspergillus flavus on brown rice and its possible mode of action

Storage of pasteurized milk in clear PET bottles combined with light exposure on a retail display case: A possible strategy to define the shelf life and support a recyclable packaging

Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies

Efficacy of Antimicrobial Agents for Food Contact Applications: Biological Activity, Incorporation into Packaging, and Assessment Methods: A Review

Wholesale fruit and vegetable market in Milan: Turning food surpluses into environmental gains

High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses

Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties

Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products

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